Vegan Chorizo Recipe

Published on September 19th 2022 by Sarah Leadon.
Last updated on May 10th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View Vegan Chorizo

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. 

Author: Sarah Leadon
Average: 5 (7 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
40 mins
Cook Time
40 mins
Total Time
80 mins
16 persons


  • 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 


To a small bowl, add ground flaxseed meal and water. Whisk to combine and let sit for 5 minutes.

Prepare flaxseed

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. 

Prepare kidney beans

To a food processor, add oats. Pulse until they turn into coarse flour. There should be no whole oats, just a coarse meal. 

Prepare oats

Add the kidney beans and cremini mushrooms and pulse them a couple of times to break down the beans and mushrooms into smaller pieces. 

Prepare kidney beans and mushroom

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. 

Adding Seasonings

To a large bowl, add the chorizo mixture and walnuts and stir until combined. 

Adding walnuts

Scoop two tablespoons of the chorizo mixture and shape it into mini sausages, until you make 16 mini sausages, or you can use 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.

Prepare chorizo to refrigerate

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. 

Prepare steamer basket

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. 

Wrapping chorizo with parchment paper

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. 

Steaming Vegan Chorizo_

To a large skillet, add 1 tablespoon of olive oil. Set over medium-high heat. 

Prepare skillet

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. 

Frying the Vegan Chorizo_

Serve the chorizo immediately or store them in an airtight container in the fridge for 5 days. 

Serving the Vegan Chorizo_
Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon