Published:
Sep 19th 2022
by 
Last updated: Dec 19th 2024
Chorizo is a deliciously seasoned sausage made from chopped or ground pork. It's also a staple part of Spanish and Mexican cuisine. But since it's not vegan, we took on the challenge of making Vegan Chorizo.
We used gluten-free oats, cremini mushrooms, and walnuts as a base for the sausage. Since garlic and smoked paprika are also key ingredients in chorizo, we couldn't leave them out of this vegan chorizo recipe.
We also added ancho chili powder to spice things up a bit. Whether you enjoy these vegan chorizo sausages on their own or with pasta/pasta salads such as our Vegan Pasta Salad, or add them to your breakfast or brunch spread, these sausages are absolutely delicious.
- Made with common pantry staples, this recipe is easy to throw together.
- Adjust the amount of cayenne pepper to suit your preference for heat.
- Use this vegan chorizo in tacos, burritos, scrambled tofu, pasta dishes, or anywhere you use traditional chorizo.
- This recipe is a great source of plant-based protein, thanks to the lentils and walnuts.
- For an oil-free version, simply omit the olive oil and use a non-stick pan.
Made a big batch of vegan chorizo and have some leftover goodness? Here are some creative ways to use up your leftover vegan chorizo:
- Breakfast Scramble: Replicate a hearty breakfast scramble by combining leftover chorizo with chopped vegetables like bell peppers, onions, and sautéed greens. Scramble in some tofu or chickpeas for extra protein and top with your favorite breakfast toppings like avocado, salsa, or vegan cheese.
- Stuffed Peppers or Sweet Potatoes: Hollow out bell peppers or sweet potatoes and roast them until tender. Fill them with a mixture of cooked brown rice, leftover vegan chorizo, black beans, and your favorite salsa. Bake until heated through and enjoy a complete and satisfying meal.
- Soup Booster: Add a smoky depth of flavor to your next pot of lentil soup, minestrone, or even a creamy tomato bisque by stirring in some leftover vegan chorizo.
- Pasta Primavera Twist: Elevate your classic pasta primavera by incorporating leftover chorizo with your favorite spring vegetables like asparagus, peas, and cherry tomatoes. Toss everything together with cooked pasta and a light sauce for a flavorful and satisfying dish.
- Pizza Topping Extravaganza: Take your next pizza night up a notch! Crumble leftover vegan chorizo over your favorite pizza dough along with your usual toppings for a smoky and savory twist.
- Quesadilla Filling: Spread some leftover vegan chorizo on a whole wheat tortilla, top with your favorite cheese alternative and vegetables, then fold and cook in a skillet until golden brown and melty. Enjoy a quick and delicious vegetarian quesadilla.
- Ground Flaxseed - Ground flaxseed is a nutritional powerhouse! These tiny brown seeds are a rich source of plant-based omega-3 fatty acids, which are important for heart health and brain function. They're also high in fiber, helping with digestion and keeping you feeling fuller for longer.
- Water - This water is used to activate the ground flaxseed and create a thick, gel-like substance that mimics the binding properties of an egg. This flaxseed "egg" helps hold the other ingredients together and adds a touch of moisture to the final dish.
- Red Kidney Beans - Red kidney beans are a type of legume known for their vibrant red color, kidney shape, and slightly nutty flavor. They're a fantastic source of plant-based protein and fiber, making them a hearty and nutritious addition to this recipe.
- Gluten-Free Rolled Oats - These oats are perfect for people with celiac disease or gluten sensitivity. Rolled oats, also known as old-fashioned oats, are whole oat groats that have been steamed and flattened. They offer a chewy texture and cook with a slightly nutty flavor. In this recipe, the rolled oats will be a major component of the base, providing a satisfying texture and a source of complex carbohydrates for sustained energy.
- Cremini Mushrooms - Cremini mushrooms, also known as baby portobello mushrooms, are a versatile and flavorful type of mushroom. They have a slightly earthy and meaty taste with a firm, yet tender texture.
- Ancho Chili Powder - Ancho chili powder is made from dried, ripened poblano peppers that have been ground into a fine powder. It has a deep red color and a rich, smoky flavor with mild to moderate heat. This chili powder will be a key ingredient in creating the smoky and savory base of the dish.
- Smoked Paprika - Smoked paprika is a type of paprika that has been smoked over wood fires, giving it a rich, smoky flavor with a hint of sweetness. Combined with the ancho chili powder, it will add depth and complexity to the dish's flavor profile.
- Cayenne Pepper - Cayenne pepper is a ground chili pepper known for its intense heat which adds just a touch of warmth to the dish.
- Ketchup - Ketchup adds a touch of sweetness and tanginess to the dish. It also helps to create a rich and flavorful base.
- Red Onion - Red onion adds a sharp bite and pungent flavor to the dish. Red onions tend to be slightly sweeter than yellow onions, which complements the smokiness of the chili powder and paprika.
- Garlic - Garlic is a flavor powerhouse that adds a savory and pungent kick to the dish.
- Sea Salt - Sea salt enhances all the other flavors in the dish and brings out its overall savoriness.
- Black Pepper - Black pepper adds a touch of warmth and complexity to the flavor profile.
- Walnuts - Walnuts add a rich, nutty flavor and a delightful crunch to the dish. They also contribute a small amount of healthy fat.
- Olive Oil - Olive oil adds richness and helps to sauté the vegetables and toast the spices, drawing out their flavors.
How to make Vegan Chorizo?
With common pantry staples, you can make vegan chorizo at home! Skip the eggs and use flaxseed instead. Mix the oats, kidney beans, and mushrooms to create a hearty base. Add smoky spices for a chorizo kick. Shape the mix, steam it, then pan-fry for a crispy finish. Enjoy your delicious creation!
How does vegan chorizo taste?
Vegan chorizo is seasoned to have a smoky, savory flavor similar to traditional chorizo. The exact taste can vary depending on the specific ingredients used. Some brands may also be spicier than others.
How do I cook vegan chorizo?
Most vegan chorizo cooks similarly to ground meat. You can crumble it and sauté it in a pan for tacos, burritos, pasta dishes, or scrambled tofu. Some pre-made vegan chorizos may come pre-cooked and simply need to be heated through.
Can I freeze vegan chorizo?
Yes, you can usually freeze leftover homemade or store-bought vegan chorizo. Freeze in an airtight container for up to 3 months. Thaw completely in the refrigerator before using.
Time & Serves
Ingredients
3 tablespoons Ground Flaxseed
1/2 cup Water
1 (15 oz) can Red Kidney Beans
1 ½ cups certified Gluten-Free Rolled Oats
1 cup Cremini Mushrooms, roughly chopped
1 1/2 tablespoons Ancho Chili Powder
1 1/2 tablespoons Smoked Paprika
1/2 teaspoon Cayenne Pepper
3 tablespoons Ketchup
1 small Red Onion, minced
4 cloves Garlic, minced
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1/2 cup Walnuts, finely chopped
2 tablespoons Olive Oil
Instructions
To a small bowl, add ground flaxseed meal and water. Whisk to combine and let sit for 5 minutes.
Pour the kidney beans into a colander and rinse them under cold water. Place the kidney beans onto a clean kitchen towel, pat them dry, and set them aside.
To a food processor, add oats. Pulse until they turn into coarse flour. There should be no whole oats, just a coarse meal.
Add the kidney beans and cremini mushrooms and pulse them a couple of times to break down the beans and mushrooms into smaller pieces.
Add the flaxseed mixture, ancho chili powder, smoked paprika, cayenne, ketchup, red onion, garlic, sea salt, and black pepper, then pulse to combine. Do not process the mixture into a smooth paste. You want the chorizo to have some texture.
To a large bowl, add the chorizo mixture and walnuts and stir until combined.
Scoop two tablespoons of the chorizo mixture and shape it into mini sausages, until you make 16 mini sausages, or you can use a 1/3 cup measuring cup to make 8 sausages that are 5-6-inches in length. Place the chorizo onto a baking sheet lined with parchment paper and refrigerate them for 25 minutes until they are firm.
Place 2–3 inches of water into a large pot, then place a steamer basket into the pot. Make sure the steamer basket is not touching the water. Set the pot over medium-high heat and let it come to a boil.
Remove the chorizo from the fridge and wrap each sausage with a small piece of parchment paper. Twist the ends of the sausage tightly to seal them.
Place the sausages in the steamer basket and cook them for 30 minutes until they are firm. You may need to add 1-1/2 cups of water halfway through the cooking process to prevent your pot from scorching.
To a large skillet, add 1 tablespoon of olive oil. Set over medium-high heat.
Unwrap the sausages and arrange them in the skillet. Cook the chorizo sausages for 5–10 minutes, turning them every 2 minutes until browned. Remove the chorizo sausages from the skillet and place them onto a paper towel-lined plate.
Serve the chorizo immediately or store them in an airtight container in the fridge for 5 days.
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