Are you ready to spice up your vegan cooking game? Dive into the bold flavors of Mexico with our Authentic Vegan Chorizo recipe, a delightful plant-based twist on a classic favorite! This easy-to-make soy chorizo is not only packed with protein but also bursting with rich, smoky spices that will tantalize your taste buds. In just 25 minutes, you can whip up a savory filling for tacos, burritos, or even a hearty breakfast scramble that will leave everyone asking for seconds. Say goodbye to bland meals and hello to a vibrant, satisfying dish that proves you don’t need meat to enjoy the robust flavors of chorizo!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup textured vegetable protein (TVP)
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- Salt to taste
Instructions
- In a medium mixing bowl, combine the textured vegetable protein (TVP) with all dry spices: chili powder, smoked paprika, cumin, garlic powder, and onion powder. Mix thoroughly to ensure even spice distribution.
- Add soy sauce, apple cider vinegar, and enough hot water to fully rehydrate the TVP. Let the mixture sit for 5-7 minutes, allowing the protein to absorb the liquid and spices completely.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the rehydrated TVP mixture.
- Cook the mixture, stirring frequently, for 10-12 minutes. The goal is to develop a crispy exterior and ensure the spices are well-integrated and the TVP is heated through.
- Taste and adjust seasoning, adding salt as needed to enhance the flavor profile. The chorizo should have a rich, spicy, and slightly tangy taste characteristic of traditional chorizo.
- Remove from heat and let rest for 2-3 minutes. The chorizo can be served immediately in tacos, burritos, scrambles, or as a protein topping for various dishes.
Tips
- Rehydrate Properly: Ensure you use enough hot water to fully rehydrate the textured vegetable protein (TVP). This step is crucial for achieving the right texture and flavor absorption.
- Customize Your Spice Level: If you like it hot, consider adding a pinch of cayenne pepper or red pepper flakes to the spice mix for an extra kick.
- Crispy Finish: For a crispy texture, make sure your skillet is hot enough before adding the rehydrated TVP. Stir frequently to prevent sticking while allowing the edges to brown nicely.
- Flavor Adjustments: Don’t hesitate to taste and adjust the seasoning as you cook. Adding a bit more soy sauce or apple cider vinegar can enhance the depth of flavor.
- Versatile Usage: This vegan chorizo is incredibly versatile! Use it in tacos, burritos, or as a topping for salads and grain bowls to elevate your meals with a burst of flavor.
- Meal Prep: Make a larger batch and store leftovers in the fridge for up to a week. It’s perfect for quick meals throughout the week!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 15g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
