Easy & Delicious Vegan Chorizo Recipe Loved by Meat Eaters Too

Craving the bold flavors of Mexican chorizo without the meat? This vegan chorizo recipe delivers all the spicy, rich taste and satisfying texture of the real deal. Perfect for tacos, burritos, and more!

The Secret to Incredible Vegan Chorizo

Creating a plant-based chorizo that truly rivals its meaty counterpart is no small feat. This recipe combines a carefully crafted blend of spices, textures, and techniques to achieve chorizo perfection. Here’s what makes it stand out:

• A robust chile and spice blend for authentic flavor
• A mix of tofu, tempeh, and lentils for the ideal texture
• Clever tricks to achieve that signature chorizo mouthfeel

Whether you’re a committed vegan or simply looking to reduce your meat intake, this chorizo will satisfy even the most devoted carnivores. Let’s dive into the recipe!

Vegan Chorizo Recipe

Ingredients

• 1 (10-ounce) block of extra-firm cottony (non-silken) tofu, drained and cut into 1-inch slices
• 1 fresh poblano pepper
• 1 (15-ounce) can black or Puy lentils, drained and rinsed
• 1 whole sweet dried chile like Costeño, Guajillo, or Choricero, stems and seeds removed
• 1 to 2 small hot dried chiles like Arbol or Cascabel, stems and seeds removed (optional)
• 1 whole rich fruity dried chile like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
• 2 tablespoons raisins
• 1 whole chipotle chile in adobo sauce with 2 tablespoons sauce from can
• 2 cups water
• 6 ounces plain tempeh
• 1/4 cup vegetable shortening or coconut oil
• 1 medium onion, diced (about 1 cup)
• Kosher salt and freshly ground black pepper
• 3 medium cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons minced fresh oregano leaves
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon ground cinnamon
• 1 tablespoon freshly toasted and ground cumin seeds
• 1 teaspoon freshly toasted and ground coriander seeds
• 3 whole cloves, toasted and ground
• 1 tablespoon yellow or red miso paste
• 1 tablespoon soy sauce
• 1/4 cup red wine vinegar

Directions

1. Prepare the tofu: Line a large plate with paper towels. Place tofu slices on top and freeze for 15 minutes. Remove and let thaw while preparing other ingredients.
2. Roast the poblano: Broil poblano pepper 4 inches from heat, turning occasionally, until blackened on all sides (about 6 minutes). Wrap in foil to steam, then peel and dice when cool.
3. Dehydrate lentils: Spread lentils on a foil-lined baking sheet. Bake at 325°F (160°C) for 20-30 minutes until dry and crunchy.
4. Make chile paste: Microwave dried chiles until toasted (30 seconds). Combine in a measuring cup with raisins, chipotle chiles, and water. Microwave until simmering, let stand 2 minutes, then blend until smooth.
5. Prepare tempeh: Pulse tempeh in a food processor until it resembles ground meat texture.
6. Create the chorizo: Melt shortening in a large saucepan. Sauté onions and diced poblano until soft. Add garlic and spices, cooking until fragrant. Stir in miso, soy sauce, vinegar, and chile mixture. Add crumbled tofu, tempeh, and lentils. Season to taste.
7. Adjust texture: For a saucier chorizo, add water. For a drier, crumblier texture, cook longer with extra oil until browned and crispy in spots.

Make-Ahead and Storage

This vegan chorizo keeps well in the refrigerator for up to one week or in the freezer for up to two months.

Serving Suggestions

• Stuff into tacos or burritos
• Scramble with tofu for a hearty breakfast
• Top nachos for the ultimate game day snack
• Use as a flavoring base for soups and stews
• Sprinkle over salads for a protein boost

Nutrition Facts (per serving)