The Best Homemade Vegan Chorizo Recipe (2024)

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Chorizo is one of my comfort foods, nothing beats a breakfast of papas con chorizo,warm corn tortillas, andsalsa molcajeteada. This spicy vegan chorizo is packed with flavor and made with the same traditional cooking method as the real thing, so you know it's good!

The Best Homemade Vegan Chorizo Recipe (1)

A combination of tofu and mushrooms is marinated in a sauce made with dried chiles, Mexican oregano, cumin, clove, paprika, and apple cider vinegar, then cooked until golden brown. It is the perfect addition to your breakfast burritos, burrito bowls, tofu scramble, or to spice up your taco night.

What Makes This A Great Recipe

There are quite a few plant-based chorizo options in grocery stores now, my favorite is Trader Joe's Soy Chorizo, but none of them come close to the flavor of authentic Mexican chorizo. That's why I set out to make my own, and after testing recipes with quinoa, tempeh, TVP, and even lentils I settled on this spicy and crumbly chorizo, with tons of umami flavor, and notes of clove and coriander. It makes an excellent plant-based protein and is vegan, dairy-free, and gluten-free,

Difference Between Spanish and Mexican Chorizo

Spanish chorizo as we know it today was born in the Iberian Peninsula around the XVII century when pimentón (paprika) arrived in Spain from the Americas. Pimenton is made from small red peppers that were not available in Spain before then, previously chorizo was white or black. Spanish chorizo is typically made with chopped pork, seasoned with pimentón (which gives it its red color) and garlic, and is cured for 2 to 4 weeks.

The Best Homemade Vegan Chorizo Recipe (2)

Mexican chorizo is similar to Spanish chorizo in flavor, but it is not cured, and the pork is usually ground, making it a crumbly and chunky chorizo that needs to be cooked before eating. It is seasoned with pimentón (paprika), like Spanish chorizo, but it is spiced with various dried chiles, oregano, cumin, and coriander. Toluca, in central Mexico, was one of the first places to register chorizo production in Mexico. To this day, Mexicans consider chorizo from Toluca among the best in the country.

Main Ingredients

The Best Homemade Vegan Chorizo Recipe (3)

Unlike other soyrizo recipes this one is made by reconstituting dried chiles. If you have never worked with dried chiles before, don't worry it is quite easy to do. You will need:

Dried ancho chiles: Ancho chiles are dried Poblano chiles with medium heat. They are large in size and a dark red almost black color.They are available at your local Mexican market or online.

Dried guajillo chiles: Guajillo chiles are the dried form of the mirasol chile. They are elongated in shape, a dark cranberry red color, with mild heat. Sometimes there mislabeled as chile cascabel or New Mexico chile.They are available at your local Mexican market or online.

Dried arbol Chiles:Chiles de Árbol are small, thin chiles, about 2-3 inches long and less than a ½ inch wide. They are a bright red color and are hot so be careful. If you want this chorizo to be mild I recommend you omit the chiles de arbol. They are available at your local Mexican market or online.

Tofu:Tofu is my favorite meat substitute, for this recipe I use extra-firm tofu. If you want to make a soy-free chorizo you can use coarse chunks of garbanzo beans instead or chopped cauliflower.

How to Make Vegan Chorizo

The Best Homemade Vegan Chorizo Recipe (4)

Press the tofu for 30 minutes, by placing it in between two plates with a heavy object on top.

The Best Homemade Vegan Chorizo Recipe (5)

Remove the stems and seeds from the dried chiles, pour boiling water over them, and let them soak for 15 minutes.

The Best Homemade Vegan Chorizo Recipe (6)

Drain the chiles and transfer them to the blender. Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and some of the soaking liquid to the blender and puree until smooth.

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Pass the puree through a fine mesh sieve. Add half of it to the crumbled tofu.

The Best Homemade Vegan Chorizo Recipe (8)

Mince the mushrooms finely. Sauté them until golden brown and a bit crispy.

The Best Homemade Vegan Chorizo Recipe (9)

Add the remaining half of the chile puree and cook for a couple more minutes until the mixture has thickened.

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Add the marinated tofu to the pan with the mushrooms.

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Stir to combine everything together, and cook until the chorizo begins to brown.

Expert Tips and Tricks

  • To increase or decrease the spiciness, adjust the quantities of chile de arbol.
  • Mince your mushrooms finely. I recommend you do this with a knife, not a food processor. This helps make a much better texture.
  • If browned bits of chorizo get stuck to the bottom of the pan, use a little bit of broth to deglaze the pan and use a wooden spoon to scrape the bottom of the pan and incorporate all the browned-up bits into the chorizo.
  • To make this oil-free: omit the avocado oil and use a non-stick skillet
The Best Homemade Vegan Chorizo Recipe (12)

Serving

The chorizo possibilities are now endless. I will be makingpapas con chorizo,torta de chorizo, and sopes con chorizo.

Storing

Store the chorizo in an airtight container for up to 3-5 days in the fridge or 6 months in the freezer.

The Best Homemade Vegan Chorizo Recipe (13)

FAQ

Where is chorizo originally from?

Chorizo originated in the Iberian Peninsula, which is mainly composed by Spain and Portugal.

Why is Mexican chorizo different?

Mexican chorizo is raw meat seasoned with dry chilies and aromatic spices. In Spain, chorizo is generally composed of chopped pork and pork fat seasoned with garlic, salt, and pimentón, a type of smoked paprika, and it is cured.

The Best Homemade Vegan Chorizo Recipe (18)

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4.34 from 63 votes

Homemade Vegan Chorizo

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Pin RecipePrint Recipe

Prep Time40 minutes mins

Cook Time10 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Mexican

Diet: Vegan

Servings: 4 servings

Calories: 166kcal

Author: Dora Stone

Ingredients

  • 1 block extra firm tofu (14 oz)
  • 6 dried chile guajillo, seeds and stems removed
  • 2 dried chile ancho, seeds and stems removed
  • 4 dried chile de arbol. seeds and stems removed
  • 4 cloves garlic, peeled
  • 1 tablespoon dried Mexican oregano
  • ½ teaspoon ground cumin
  • 2 whole cloves
  • 1 tablespoon ground paprika
  • ½ teaspoon ground coriander
  • ¼ cup apple cider vinegar
  • 1 ½ teaspoons salt, divided
  • teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil (optional)
  • ½ pound mushrooms, finely chopped

US Customary - Metric

Instructions

  • Press the tofu for 30 minutes. If you don't have a tofu press you can do this by placing the tofu in between two plates then placing a heavy object on top.

  • Place the chiles in a heat-proof bowl and pour boiling hot water over them. Let them soak for 15 minutes.

  • Drain the chiles, but reserve ½ cup of the chile soaking liquid. Transfer the chiles and reserved chile-soaking liquid to the blender.

  • Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, 1 teaspoon of salt, and pepper, and puree until smooth. Pass through a fine mesh sieve into a small bowl.

  • Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the chile puree into the bowl with the tofu and stir to combine. Let marinate while you cook the mushrooms.

  • Heat oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are golden brown, about 6 to 7 min.

  • Decrease the heat low and pour in the remaining half of the chile puree. Stir and continue to cook for 3 to 4 minutes, until the mushrooms begin to absorb the chile mixture.

  • Add the tofu mixture and stir to completely incorporate it into the mushrooms. Continue to cook until the liquid begins to evaporate and the tofu starts to brown, about 7 to 8 minutes.

  • Taste the chorizo, and if necessary add the remaining 1/2 teaspoon of salt. Store the chorizo in an airtight container for up to 3-5 days in the fridge or 6 months in the freezer.

Video

Notes

    • To increase or decrease the spiciness, adjust the quantities of chile de arbol.
    • Mince your mushrooms finely. I recommend you do this with a knife, not a food processor. This helps make a much better texture.
    • If browned bits of chorizo get stuck to the bottom of the pan, use a little bit of broth to deglaze the pan and use a wooden spoon to scrape the bottom of the pan and incorporate all the browned-up bits into the chorizo.
    • If you want to make a soy-free chorizo you can use coarse chunks of garbanzo beans instead or chopped cauliflower.
    • To make this oil-free: omit the avocado oil and use a non-stick skillet

Nutrition

Calories: 166kcal | Carbohydrates: 11g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 946mg | Potassium: 533mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2476IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 3mg

Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

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Reader Interactions

Comments

  1. The Best Homemade Vegan Chorizo Recipe (19)Christian

    The Best Homemade Vegan Chorizo Recipe (20)
    So satisfying, the flavor of this dish tastes exactly like chorizo. I also added papas to mine, along with onion, cilantro and avocado, it was so good. The tofu never got crispy lol but the flavor of the overall dish was on point. Can’t wait to make more of your recipes this year!

    Reply

    • The Best Homemade Vegan Chorizo Recipe (21)Dora S.

      Glad you enjoyed it!!

      Reply

  2. The Best Homemade Vegan Chorizo Recipe (22)Andrea

    Made just the sauce then added it to TVP to make "chorizo" for an egg dish. Everyone loved it for the Baby shower. For using TVP, we did 2 parts hot broth and 1 part the sauce from this recipe. Just added it in, mixed, let it sit over night in the Ref. then put in egg dish and baked a normal.

  3. The Best Homemade Vegan Chorizo Recipe (23)Adel

    I used this when making vegan pizza, I make large batch and freeze it in portions. I love the flavors.

    Reply

  4. The Best Homemade Vegan Chorizo Recipe (24)Diana

    The Best Homemade Vegan Chorizo Recipe (25)
    This is the first vegan recipe I’ve tried- giving up chorizo was hard- but no more! It’s wonderful! ¡Muy sabroso! The best tasting chorizo ever! I did add another clove of garlic, and a little more vinegar, but the spices were spot on. I had never cooked with tofu, it never got crispy, but I had papas con chorizo immediately-couldn’t wait- it smelled so good . Thank you!

    Reply

  5. The Best Homemade Vegan Chorizo Recipe (26)Gladis

    Hola! Esta delicioso! Ya lo hice. Cuáles serían los macros de esta receta? Por favor. Llevo una dieta estricta y no quiero perderme de seguir comiéndolo. Gracias por compartir

    Reply

    • The Best Homemade Vegan Chorizo Recipe (27)Dora S.

      Hola Gladis, la verdad no se absolutamente nada de macros

      Reply

  6. The Best Homemade Vegan Chorizo Recipe (28)Vanessa

    Can you say more about the potatoes used in the pictures - type of potato and how they were cooked? Thank you!

    Reply

    • The Best Homemade Vegan Chorizo Recipe (29)Dora S.

      I used peeled russet potatoes. I cook them briefly in water then saute them with onion and oil, then add the cooked vegan chorizo.

      Reply

  7. The Best Homemade Vegan Chorizo Recipe (30)Elizabeth

    Hi Dora,
    This recipe sounds and looks amazing! Do you think I can use the chorizo with potatoes as a filling for vegan tamales?
    Thank you!

    Reply

    • The Best Homemade Vegan Chorizo Recipe (31)Dora S.

      Yes Elizabeth that would work!

      Reply

    • The Best Homemade Vegan Chorizo Recipe (32)Sherri

      I have made a vegan chorizo with lentils. I gave up meat a yr ago for health reasons also. My husband and daughter couldn’t believe it was made with lentils. They said it tasted better than beef chorizo which is what I normally eat. My son is picky and won’t eat it iff it’s not regular chorizo.

      Reply

  8. The Best Homemade Vegan Chorizo Recipe (33)Theresa

    The Best Homemade Vegan Chorizo Recipe (34)
    I am mexican and was doubtful this would taste good. It was GREAT. I add a bit more vinager when I reheated the chorizo. Tasts just like pork chorizo. Mix wirh papas (potatoes paid fried) . This will really keep me on the path to be vegan.

    Reply

    • The Best Homemade Vegan Chorizo Recipe (35)Dora S.

      Hi Theresa, yay!!! I'm so happy that yo liked it. I know it was super helpful to me when I first started eating vegan,

      Reply

  9. The Best Homemade Vegan Chorizo Recipe (36)Lupe Pena de Martinez

    The Best Homemade Vegan Chorizo Recipe (37)
    He sido vegetariana por 8 años y chorizo es una de las pocas cosas que extraño. Ya no tendré que extrañar nada -
    quedo increíble, hasta mis hijos se sorprendieron cuando me vieron cocinando carne (ja!). Hice taquitos con tortillas hechas a mano y una salsita verde.
    Gracias por la inspiración.

    Reply

    • The Best Homemade Vegan Chorizo Recipe (38)Dora S.

      ¡Qué bueno que les gustó!! A mi me gusta engañar a todos mi amigos omnis con esta receta.

      Reply

  10. The Best Homemade Vegan Chorizo Recipe (39)Arlete

    I want to try this but do I have to put mushrooms? I don’t like them

    Reply

    • The Best Homemade Vegan Chorizo Recipe (40)Dora S.

      No, you can used mashed cooked chickpeas or lentils instead of mushroom or even chopped up cauliflower

      Reply

      • The Best Homemade Vegan Chorizo Recipe (41)Hillary

        I would like to watch the video but I’m just finding ads. Smoky the Bear & love has no labels, NSW, STEM, American Lung Assn but no chorizo video. Is there somewhere else the video is stored? I just want to see if my guajillo and anchos are too big for this recipe and if I should halve the number. Maybe you have an approx weight?

  11. The Best Homemade Vegan Chorizo Recipe (43)Roxi

    The Best Homemade Vegan Chorizo Recipe (44)
    I made this and it's the best chorizo I've ever ate. My kids LOVE it and so does my meat eating Mexican macho man. My hubby said do not buy store bought, anymore. Thank you, Dora!

    Reply

    • The Best Homemade Vegan Chorizo Recipe (45)Dora S.

      I'm so happy to hear that!! I know it's a little time consuming, but it's totally worth it.

      Reply

  12. The Best Homemade Vegan Chorizo Recipe (46)9er

    The Best Homemade Vegan Chorizo Recipe (47)
    Hi Dora. Thanks for this great recipe. I never liked chorizo as a kid because it always seemed to have gristle or cartilage. Problem solved! Since mine didn’t crisp up, I formed the final mush into patties and fried them briefly. A vegetarian could add an egg as a binder. Maybe a vegan has a suitable binder idea. Regardless, this is an amazing recipe. The vinegar really rocks it. I’m going to use more chiles de arbol next time.

    Reply

    • The Best Homemade Vegan Chorizo Recipe (48)Dora S.

      I felt the same way, because cheap cuts of meat are used to make it there's always some grizzle in there. Gross!

      Reply

  13. The Best Homemade Vegan Chorizo Recipe (49)Elysha

    The Best Homemade Vegan Chorizo Recipe (50)
    This was absolutely amazing!! I’m trying to eat plant based and this is making it easy for me! I feel like it tastes way better than any Chorizo I’ve had before! Thanks so much!!! I accidentally pulverized the mushrooms in my food processor, but I feel like it made the recipe better! It was sort of a mushroom paste but it turned out delicious!

    Reply

    • The Best Homemade Vegan Chorizo Recipe (51)Dora S.

      I'm so glad you liked it! Using the food processor really saves time.

      Reply

  14. The Best Homemade Vegan Chorizo Recipe (52)Dianne

    The Best Homemade Vegan Chorizo Recipe (53)
    I made these tacos to share with non-vegan friends last week, and they were a huge hit! The chorizo is very quick and easy to make, and starting with dried chiles gives it such a rich, authentic flavor. Definitely a keeper!

    Reply

    • The Best Homemade Vegan Chorizo Recipe (54)Dora S.

      So glad you liked it!

      Reply

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The Best Homemade Vegan Chorizo Recipe (2024)

FAQs

What is vegan chorizo made of? ›

How to Make Vegan Chorizo. This vegan chorizo is seriously simple! It starts with draining the liquid from a block of extra-firm tofu and then breaking up the tofu until it becomes a crumbly texture. Then we mix it with smoked paprika and cumin for smokiness and cayenne pepper for heat.

What is the new vegan chorizo? ›

Made with premium plant-based ingredients, Heura's plant-based chorizo delivers all the bold, savoury flavours you love without the meat. It sizzles, it crumbles, and it's ready to spice up your tacos, nachos, and more.

What gives chorizo its unique flavor? ›

Chorizo is made from coarsely chopped pork, with spicy infusions of chilli and smoked paprika. It's the paprika (pimentón) that lends chorizo its distinctive smoky flavour and red colour, which then leeches out into any dish starring the ingredient.

How good is plant based chorizo? ›

As a seasoned plant eater, this is by far my favorite in fast-food-gone- veggie options. You can tell Chipotle put thought into this offering and aren't just out to win over more veg-heads—they've already done that. It's you meat lovers out there they're working on, and this chorizo won't disappoint.

Is vegan chorizo healthy? ›

EatingWell's Associate Nutrition Editor, Jess Ball, M.S., RD, says, "In terms of nutrition, this plant-based chorizo is a high-protein option for anyone avoiding meat, and it has 6 grams of fiber per serving to help you stay full for longer.

What is in Morningstar chorizo? ›

Ingredients: Water, soy flour, corn oil, onions, paprika. Contains 2% or less of garlic (garlic, water), salt, soy protein isolate, spices, citric acid, cooked onion and carrot juice concentrate, garlic powder, vinegar solids, onion powder, sugar, paprika extract color, natural flavor, faba bean protein, pea protein.

Does vegan chorizo taste good? ›

I wasn't sure what to expect, but decided to take a chance as I've been very pleased with the other "Fresh" meatless options I've tried in the past. I found the chorizo to be very flavorful, and really versatile. The texture is very good, and I feel like I'm not sacrificing anything with this vegetarian alternative.

How long does vegan chorizo last? ›

Storage. I really like to make these tofu chorizo crumbles ahead of time and store them in the refrigerator for a quick and easy flavor boost for dinners. The vegan chorizo will last for up to 4 days in an airtight container in the refrigerator.

Can you eat vegan chorizo raw? ›

COOKING INSTRUCTIONS

This sausage can be eaten raw, or cooked (for example in a lasagna) You can also bake it in a pan, no oil needed. On an apero board, chopped on a pizza, in a spicy pasta sauce, or just by itself.

What is the most famous chorizo? ›

Traditional Chorizo de Pamplona uses equal parts beef and pork, and is packed into sausage casings with smoked paprika and seasoning before being cured and air-dried. One of Spain's most famous regional chorizos, Chorizo de León is renowned for its intense spicy flavour.

Why is chorizo so cheap? ›

It is often available in two varieties, fresh and dried, though fresh is much more common. Some of the cheapest commercial chorizos use offal stuffed in inedible plastic casing to resemble sausage links, rather than muscle meat.

What is Chipotle's plant-based chorizo made of? ›

The plant-based chorizo is made with pea protein, chipotle peppers, tomato paste, garlic, Spanish smoked paprika and olive oil. The option is certified vegan and contains 16 grams of protein per serving. Chipotle tested plant-based chorizo in Denver and Indianapolis in August.

What is the plant-based chorizo at Chipotle made of? ›

Chipotle peppers, ripe tomato paste, crushed garlic, Spanish smoked paprika, and extra virgin olive oil combine with natural protein from freshly grown peas to deliver a full-flavored vegan protein that guests will love, whether they're committed to a meatless diet or trying plant-based protein for the first time.

How does Chipotle make their plant-based chorizo? ›

According to a restaurant representative, the vegan chorizo's fresh ingredients included water, pea protein, ripe tomato paste, olive oil, red wine vinegar, onion powder, Spanish smoked paprika, chili powder, vinegar, paprika, garlic powder, chipotle peppers, cumin seed, black pepper, sea salt, and oregano.

What is seitan made out of? ›

Seitan is a plant-based meat substitute made out of wheat gluten. It's made by rinsing prepared wheat dough to remove the starch, leaving a sticky mass of protein that can be flavored, cooked, and used in a number of dishes.

What are the ingredients in Beyond chorizo? ›

Ingredients: Water, Pea Protein†, Cocoa Butter, Expeller-pressed Canola Oil, Rice Protein, Inulin, Yeast Extract, Methylcellulose, Natural Flavor (Celery), and Less Than 1% of Potato Starch, Refined Coconut Oil, Vinegar, Lemon Juice Concentrate, Fruit and Vegetable Juice Color, Salt, Psyllium Fiber, Potassium Salt, ...

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