This soy chorizo is the perfect plant-based swap for traditional Mexican chorizo. It’s smoky, spicy, and absolutely bursting with flavour, while still being high in protein and totally vegan.

Looking for more plant-based protein-rich meals? These are some of my favourites:

I love this soy chorizo recipe because it’s so versatile — you can use it in tacos, burritos, nachos, or even serve it with your scrambled tofu. It’s inexpensive to make, thanks to TVP (textured vegetable protein), which soaks up all the spices beautifully. TVP used to be considered one of those “weird” vegan ingredients, but now you can pick it up at your local supermarket! It has a very similar texture to minced beef but once it’s seasoned, it tastes miles ahead. It’s one of those vegan swaps that if you made a spag bol for your carnivore loving buddy, they’d be hard pressed to tell the difference.

Soyrizo (I’m told) is a very popular vegan chorizo alternative in America; we don’t have it in Australia so I wanted to try and make my own. The smoked paprika and chili powder give it an authentic depth of flavour, while the vinegar and soy sauce add just the right amount of tang and umami. It’s quick enough for weeknight dinners, but it also meal preps perfectly — lasting in the fridge or freezer so you always have some on hand. Because it’s made from TVP, it’s also high in protein and fiber, which makes it both satisfying and nourishing. Honestly, this soy chorizo is one of those recipes that feels indulgent but is secretly good for you.

Main Ingredients & Why We Use Them

Textured Vegetable Protein (TVP): A budget-friendly soy protein that rehydrates into a meaty, chewy texture — perfect for chorizo.
Vegetable Stock: Infuses flavour into the TVP as it rehydrates. I know this sounds obvious, but invest in a good quality veggie broth. I recently switched over to an organic veggie broth and it is so much tastier then the regular one I was using from Coles.
Olive Oil: Helps sauté the aromatics and gives richness.
Onion & Garlic: Build a savory base for the soy chorizo.
Smoked Paprika: Provide that classic smoky chorizo flavour.
Cumin & Oregano: Earthy spices that deepen the flavour profile.
Chipotle in Adobo Sauce: Gives an extra spicy kick, you could sub for cayenne pepper instead but I prefer the taste this gives. Cayenne adds clean, sharp heat and works as a neutral spice. Chipotle in adobo brings smoky, tangy-sweet depth from the smoked jalapeños and sauce, ideal for these tacos which need a rich, complex heat.
Tomato Paste: Adds richness and helps bind everything together.
Apple Cider Vinegar: Balances the flavours with acidity.
Soy Sauce: Adds umami and enhances the savory notes.
Salt & Pepper: Essential for seasoning.

Soy Chorizo Ingredients

How to Make It

Making soy chorizo is simple. Start by rehydrating the TVP in hot vegetable broth until it’s soft. Add the rehydrated TVP and tomato paste/chipotle, mixing well until everything is coated. In a large pan, sauté the onion in olive oil until translucent, then add garlic and cook until fragrant.

Stir in all the spices and toast them briefly to release their flavours. Add the rehydrated TVP and tomato paste/chipotle, mixing well until everything is coated. Finally, finish with vinegar and soy sauce, cook for a few more minutes, and adjust seasoning with salt + pepper. That’s it — your vegan chorizo is ready to go!

Variations and Substitutes

If you don’t have TVP, you can use finely crumbled tofu or lentils for a slightly different texture. Can’t find smoked paprika? Try regular paprika with a drop of liquid smoke. For a soy-free version, use chickpea-based TVP or crumbled tempeh. You can also play around with the spice level — leave out the chipotle if you don’t like heat, or double it if you love it fiery.

Equipment

Honestly, you don’t need much! A good non-stick pan and you’re good to go.

How to Serve It

This soy chorizo is delicious in tacos, burritos, and quesadillas. I also love using it on top of nachos, in a breakfast scramble with tofu, or even stuffed into peppers. You could even use it to make the viral minced beef cottage cheese bowl (I’ve used a similar recipe before!).

How to Store It

Let the soy chorizo cool completely before transferring it to an airtight container. It will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.

How to Make It

Homemade Soy Chorizo (Vegan Mexican Chorizo Recipe)

This soy chorizo is the perfect plant-based swap for traditional Mexican chorizo. It’s smoky, spicy, and absolutely bursting with flavour, while still being high in protein and totally vegan.

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Course Dinner, Lunch, Main Course

Cuisine Mexican

Servings cups

Ingredients

2 cup textured vegetable protein TVP
2 cup vegetable broth hot
2 tablespoon olive oil
1 large onion finely chopped
6 garlic cloves minced
1 tablespoon chipotle in adobo sauce adjust to heat preference
2 tablespoon smoked paprika
2 teaspoon ground cumin
2 teaspoon dried oregano
or use Taco Seasoning instead of spices
2 tablespoon tomato paste
2 tablespoon apple cider vinegar or red wine vinegar
2 teaspoon soy sauce or tamari
salt and pepper to taste

Instructions

Rehydrate the TVP

Pour hot vegetable broth over TVP in a bowl. Let sit for 5–10 minutes until softened.

Cook aromatics

Heat olive oil in a pan over medium heat. Sauté onions until translucent (~5 min). Add garlic and cook 1 more minute.

Add spices

Stir in smoked paprika, cumin, and oregano. Cook for 1–2 minutes until fragrant.

Add TVP & seasonings

Add rehydrated TVP, chipotle and tomato paste. Stir well to combine and cook for 5 minutes, stirring occasionally.

Add vinegar & soy sauce

Stir in vinegar and soy sauce. Adjust salt and pepper. Cook another 2–3 minutes.

Cool and store

Let cool. Store in airtight container in fridge for up to 5 days or freeze for up to 2 months.

Keyword mock meat, tacos

Tried this recipe?Let us know how it was!

Homemade Soy Chorizo (Vegan Mexican Sausages)