Discover 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!
If you’re on the hunt for a seriously tasty plant-based chorizo that’s as good as the real deal, you’re in for a treat.
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. With hearty tofu, black beans, mushrooms, and walnuts taking center stage, this recipe is all about big, bold taste and even bigger protein power.
That’s right, friends, despite being plant-based, this chorizo is a high protein recipe that will keep you full for hours!
Whether you’re loading up tacos, piling it onto nachos, or mixing it into your favorite pasta, get ready to dig into pure plant-based deliciousness. Who said vegan recipes couldn’t be totally satisfying?
Why you’ll love it
- It’s packed with flavor thanks for a blend of spices and simple ingredients.
- It’s incredibly healthy, with 17 grams of protein and 30% of your daily iron in each serving.
- It’s quick to make, ready in about 30 minutes!
Vegan Chorizo Ingredients
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. You’ll need:
- Firm Tofu: The foundation of our chorizo, providing a protein-packed base that crumbles just like the real thing.
- Black Beans: Adds protein and an earthy texture, essential for that authentic chorizo feel (starting with dried black beans? here’s how to cook black beans)
- Button Mushrooms: Imparts a meaty umami goodness that mimics traditional chorizo’s chewy bite.
- Walnuts: Brings a satisfying crunch and nutty flavor, elevating texture and taste.
- Ketchup: Offers a touch of sweetness and acidity, enhancing overall depth of flavor (while also bringing that distinct chorizo color).
- Spices (Cumin, Smoked Paprika, Salt, Garlic Powder, Chili Powder, Cayenne, Ground Coriander): Collaborate to build layers of bold flavor, from smokiness to gentle heat, creating an authentic flavor profile. Feel free to switch things up when it comes to the spices (our McCormick Copycat Chili Seasoning Mix makes this chorizo perfect for adding to a vegetarian chili!)
- Oil: Prevents sticking and promotes browning, resulting in that irresistible crispy texture.
Which tofu is best?
I like using a firm or extra firm tofu for this recipe, which keeps its shape better when cooked, giving this chorizo a nice crumbly texture.
How to make Vegan Chorizo
We’re all about easy vegetarian recipes around here, and this vegan chorizo is no exception!
- Press tofu
- Blend everything up
- Stir in the tofu
- Refrigeration: If you have leftover chorizo, let it cool down before storing it in an airtight container. Refrigerate within 2 hours of cooking. It can stay fresh in the refrigerator for about 3 to 4 days.
- Freezing: If you’ve made a larger batch, consider freezing portions of the chorizo. Place it in a freezer-safe airtight container or resealable freezer bags. Label with the date for easy tracking. Frozen chorizo can be enjoyed for up to 3 months.
- Thawing: When you’re ready to use frozen chorizo, transfer it to the refrigerator to thaw overnight. This gradual thawing helps maintain its texture and flavor. You can also thaw it in the microwave using the defrost setting.
Make It Foolproof
- Pressing Tofu: To achieve the perfect crumbly texture, ensure you press the tofu adequately. Use a tofu press or wrap the tofu block in clean towels and place a heavy pan on top. Press for at least 15 minutes to remove excess moisture (here’s our guide on how to press tofu!)
- Walnut Variations: Feel free to experiment with different nuts like almonds or pecans if you don’t have walnuts on hand. Each nut will bring its unique flavor and texture to the mix.
- Make Ahead: Prepare a larger batch and store leftovers in the refrigerator or freezer for quick and convenient meal additions.
How spicy is this chorizo?
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.
Can I use a different type of bean?
Yes, you can experiment with other beans like pinto beans or kidney beans. Just make sure to drain and rinse them before using.
Is this vegan chorizo gluten-free?
This recipe is naturally gluten-free! If serving on tacos, just be sure to use gluten-free corn tortillas.
How To Use Chorizo
This vegan chorizo can be used in a huge variety of recipes! Here are a few of our favorites.
- Vegan Bolognese with chorizo added? Yes please
- Vegan Queso Nachos topped with chorizo crumbles
- Vegetarian Carbonara with chorizo mixed in
- Vegan Breakfast Tacos with chorizo
- 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
- 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).1 16-oz block firm tofu
- Blend: Add all remaining ingredients (except the tofu and oil) to a food processor. Blend until smooth.1 15-oz can black beans, 1 8-oz package button mushrooms, 1 cup walnuts, 2 Tbsp ketchup, 2 tsp each cumin, smoked paprika, 1 tsp each salt, garlic powder, chili powder, cayenne, ½ tsp ground coriander
- 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.To cook: 2 to 4 Tbsp of oil
- Serve: Serve hot in tacos, nachos, soup, pasta…you name it!