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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 is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Ooh! I wonder how this would be as a filler for tamales?
Oooh such a good idea!
how much in a serving 1/2 cup? 1 cup?
Just 1/4 of the whole recipe 🙂
Made this for dinner last night. FANTASTIC! You are amazingly creative with all your recipes. Thank you
I’m so happy to hear that you loved it Tam! Thanks so much for stopping by and letting us know how it went! Happy cooking 😀
Did not turn out like the picture. Mixsure dont hold together. Waste of ingredients
Be sure to really cook it undisturbed until the bottom browns and forms a bit of a crust. That said, it’s meant to be pretty crumbly 🙂
I’m excited to try this recipe!
Hi, doesn’t this chorizo includes the tangy vinegar favor, like the original mexican chorizo? Thanks for the recipe, very creative.
Any comment about when there’s a thyroid problem? It suppose soy blocks it’s function. 😕 Thanks a lot
Hi Bea! The ketchup adds a little zing 🙂 I can’t speak to the thyroid connection though – sorry about that!
This looks awesome! I make soy chorizo frequently and add walnuts, but this recipe has some great add-ins (black beans and mushrooms). I also add some canned chipotles with some of the adobo sauce…
Hi! Wondering if I could just omit the walnuts, or if you have an idea to make this tree nut free?
You could omit them and it just won’t have quite the same crumbly “meat” mouthfeel. Still tasty!
I didn’t have mushrooms on hand, but I made the recipe anyway, and it turned out amazing! So flavorful and satisfying. I’ll definitely try it with mushrooms next time. This one’s going straight into my regular rotation! Thank you for sharing.
I’m so glad to hear it was a hit, Seema! Happy eating! 😀
This had great flavor and was quick to make! The Walnuts added a nice texture as well.
It was just so mushy. The mushroom mixture formed a paste that just never firmed up during cooking. It got somewhat “crispy” on the outside, but most of it was still mushy even after cooking quite a long time. Didn’t look like the photo at all. Really needs an egg substitute I think. Flavor was great though