BEST Vegan Chorizo (Oil Free Recipe)
This vegan chorizo is full of authentic Mexican chorizo flavors - it's the BEST recipe! Made with TVP, it's oil free and so easy to make.
Servings: 10 servings*
Calories: 180kcal
Ingredients
- 7 oz TVP mince (it's 4 cups or 200grams)
- water
- 5 guajillo peppers stem removed and seeded
- 1 medium ancho chile stem removed and seeded
- ½ small white onion it's 3.75oz or 107g
- 2 large garlic cloves
- 1 cup boiling broth from chiles or water
- 4 to 5 Tablespoons apple cider vinegar
- 1 Tablespoons ground cumin
- ½ teaspoon ground coriander seeds
- ¼ teaspoon ground clove
- ½ teaspoon ground canela Mexican cinnamon or Ceylon
- 1.5 teaspoon paprika
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Mexican oregano
- ½ teaspoon dried thyme
- 1 whole bay leaf finely crushed*
- 1.5 teaspoons salt
Instructions
Hydrate The Soy Protein
- Place the TVP or soy mince in a large microwave safe container and pour enough water to cover it.
- Microwave for 2 minutes. Carefully remove from the microwave and all to cool.
- Once cooled drain and rinse under cool water. Place in a nut milk bag or fine strainer and squeeze out as much of the water as possible. You can also wait to do this step until you're ready to mix it with the chile sauce.
Make The Chorizo Adobo Sauce
- Rinse the seeded chiles thoroughly then place in a small pot. Cut the onion in half then place it and garlic cloves inside the pot. Pour in 4 cups of water or enough to cover the ingredients.
- Simmer util the onion has softened and the chiles have fully hydrated and softened.
- Reserve 1 cup of the boiling broth then strain the ingredients.
Blend
- Place half a cup of the chile boiling broth, the chiles, onion, garlic and apple cider into the cup of a blender. Blend until completely smooth adding the remaining 1/2 cup of boiling broth slowly. This make take a few minutes.
- Add all of the spices to the blender and blend for another couple of minutes.
Mix and Marinate
- Add the hydrated textured vegetable protein to a large glass mixing bowl. Then pour in the blended salsa and mix until the TVP is well coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour. Overnight would be best to fully develop the flavors.
How to Cook Vegan Chorizo
- Heat up 1 Tablespoon or so of oil in a large frying pan. Once hot add the chorizo and cook for 8 minutes or until crispy or to your desired texture. Serve as tacos or filling for your favorite Mexican dishes or dips.
Notes
The stems and seeds from the chiles are discarded.
*This soy chorizo recipe makes a total of 2.36lbs or about 5 cups or 1.072kgs. The serving size would be half a cup.
Store in an airtight container in the refrigerator for up to 5 days.
Store in Ziploc bags in the freezer for up to 3 months.
Nutrition
Serving: 5cups | Calories: 180kcal | Carbohydrates: 22g | Protein: 20g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 718mg | Potassium: 289mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3121IU | Vitamin C: 5mg | Calcium: 166mg | Iron: 7mg
