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–+ servings

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 2 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
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