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The ultimate vegan chorizo recipe that’s as delicious as it is satisfying. Packed with tofu, black beans, mushrooms, and walnuts, this meat-free chorizo brings big flavors to your favorite dishes. Plus, it’s packed with protein!
Use this chorizo to make Vegan Breakfast Tacos or add it to the sauce for this easy Chickpea Shakshuka!
save this recipe!We’ve cracked the code to create a vegan chorizo that’s so close to the traditional version, you won’t believe it’s meat-free.
And despite being plant-based, this chorizo is a high protein recipe that will keep you full for hours.
- It’s packed with flavor thanks to a blend of spices and simple ingredients.
- It’s nutritious, with 17 grams of protein and 30% of your daily iron in each serving.
- It’s quick to make, ready in about 30 minutes!
Reader rating
“Made this for dinner last night. FANTASTIC! You are amazingly creative with all your recipes.” —Tam
Here’s what you’ll need
While many vegan chorizo recipes rely on one main ingredient to provide the base (like tofu or tempeh), we’re combining mushrooms, black beans, tofu, and walnuts to make a crumbly, savory, protein-packed plant-based chorizo. (This is just an overview; jump to the recipe card for full measurements and instructions!)
- Firm it Extra Firm Tofu: The foundation of our chorizo, providing a protein-packed base that crumbles just like the real thing.
- Black Beans: Adds protein and glues everything together once blended.
- Button Mushrooms: Give a meaty umami goodness that mimics traditional chorizo’s chewy bite.
- Walnuts: Walnuts bring that classic crumbly texture!
- Ketchup: Balances everything out with its sweetness and acidity.
- Spices: It’s not chorizo with some spice! We’re using quite a few pantry staple spices here, but feel free to switch things up (our McCormick Copycat Chili Seasoning Mix makes this chorizo perfect for adding to a vegetarian chili!)
Not a spicy fan?
The spiciness level can be adjusted to your preference. Start with a smaller amount of cayenne and chili powder, then add more if desired. Taste as you go to achieve the perfect level of heat.
Batch It!
Because this vegan chorizo holds up so well in the fridge, it’s a great one to prep in big batches to enjoy as a component in meals all week!
Spicy Vegan Chorizo (With Walnuts And Mushrooms)
Ingredients
- 1 16-oz block firm tofu, 453 g
- 1 15-oz can black beans, drained and rinsed, 425 g
- 1 8-oz package button mushrooms, whole or sliced, 226 g
- 1 cup walnuts, 112 g
- 2 Tbsp ketchup, 30 g
- 2 tsp each cumin, smoked paprika
- 1 tsp each salt, garlic powder, chili powder, cayenne
- ½ tsp ground coriander
- To cook: 2 to 4 Tbsp of oil, 30 to 60 mL
Instructions
- Press: Drain then press tofu for at least 15 minutes (either using a tofu press or by wrapping it in clean towels and setting it under a heavy pan).
- Blend: Add all remaining ingredients (except the tofu and oil) to a food processor. Blend until smooth.
- Add Tofu: Roughly crumble the tofu into chunks then stir it into the bean mixture.
- Cook: Heavily grease a large saute pan (a nonstick pan is best) and set it over medium heat. Spoon the chorizo mixture into the pan and cook, undisturbed, for about 5 minutes. Once bottom has browned, stir it up to cook the rest of the chorizo, adding more oil as needed to prevent it from sticking and to promote browning.
- Serve: Serve hot in tacos, nachos, soup, pasta…you name it!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Ok, for the other commenters who found it mushy – it was, but stay with it. If you can cook the moisture out of it, it is delish! I’ve been eating it happily in burrito bowls and will make it again – but I might tweak the method. When I put it all in the skillet at once, the result was a thin crust under a pile of slop. I took a deep breath, and decided to cook it in batches. That worked because the smaller quantity allowed it to dry out. It took longer than I hoped this way, but otherwise came out great. Next time, if it’s wet again, I might actually dump it on a cookie sheet and bake it in the oven for a bit – THEN put it in the skillet. Flavor is wonderful. Re-heats beautifully in a skillet.
I made this and served in taco bowls. Excellent flavor and and texture! After reading the comments, I decided to bake instead of brown the mixture on the stovetop. I spread it out on a large sheet pan with parchment, separated it into little crumbles and sprayed with a touch of olive oil. I baked on convection mode at 400 for about 35 minutes, flipping halfway through.
So glad it hit the spot, thanks for the feedback!
Sara- thank you for this recipe. What would you substitute for walnut allergy? I can have other nuts. Thank you 😊
If you can have other nuts, pecans or almonds work really well as substitutes—they give a similar texture and flavor once pulsed.