I’m all for eating more plants, but most of today’s vegan meat alternatives are made with highly processed ingredients. For example, the first four ingredients in a popular vegan sausage alternative are water, pea protein, refined coconut oil, and sunflower oil. The only “vegetable” in it is used for color, not nutrition. Which is why I’m happy to share homemade vegan “meats” like this plant-based chorizo recipe.
Plant-Based Chorizo that makes a Healthier Vegan Meat Alternative
This vegan meat alternative is made with real ingredients, and is naturally dairy-free, gluten-free, and even nut-free. I’ve also included a soy-free option below. Here are a few more notes and tips to help you make the most of this flavorful recipe.
- The spices are key ingredients. The chopped chickpeas take on the look and taste of browned chorizo sausage when blended and cooked with paprika and cumin.
- As you cook the chickpea mixture, it’s important to focus on browning the ingredients, like you would ground beef or crumbled sausage. This will add a deeper flavor and a slightly crispy texture.
- This gluten-free and vegan chorizo can be used in a variety of dishes. Enjoy it with breakfast, pan-fried potatoes, burritos, tacos, rice dishes, or even empanadas.
This plant-based chorizo recipe with photo was shared with us by McCormick.
Special Diet Notes: Plant-Based Chorizo
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, and vegetarian.
For soy-fee, plant-based chorizo, substitute coconut aminos for the soy sauce.
- 2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
- ½ cup canned diced tomatoes
- 2 tablespoons apple cider vinegar
- 2 teaspoons soy sauce or gluten-free tamari
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano leaves
- ½ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon ground cloves
- 4 tablespoons oil, divided
- 1 cup minced onion
- 1 cup diced white mushrooms
- ½ cup water
- Place the garbanzo beans, tomatoes, vinegar, soy sauce, paprika, garlic powder, cumin, oregano, salt, black pepper, red pepper, and cloves in a large bowl. Stir until all ingredients are well distributed.
- Transfer the mixture to a food processor. Pulse about 5 or 6 times, until well mixed and only a few coarse chunks of garbanzo beans remain. (If you don't have a food processor, mash the garbanzo beans and tomatoes into coarse chunks with a potato masher or fork.)
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onion and mushrooms, and cook until tender, stirring occasionally.
- Add the remaining 2 tablespoons oil and increase the heat to medium-high. Stir in the garbanzo bean mixture and water. Cook for 8 to 10 minutes, or until the mixture resembles cooked chorizo. Stir only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture.
This was absolutely delicious! I had being craving chorizo and eggs, I wasn’t disappointed. It will be a staple in my fridge!
That’s great! Thanks for your feedback Tommie!
Can it be frozen and if so for how long.
I’d be hesitant to freeze it myself since it uses mushrooms. I don’t find that mushrooms freeze well. But other than that, it should freeze like most dishes. I think it’s usually recommended that you don’t freeze anything for more than 2 or 3 months. They start getting frost-bitten over time.
Love the flavour of this dish. Can it be frozen and if so how long.
Love the flavor, and it’s so nice to have a recipe that’s actually plant-based! So many vegan meats are full of processed ingredients.
I couldn’t agree more!