Easy Vegan Chorizo Recipe (Gluten Free) Fitnessnacks

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    Collage of chorizo in a food processor, in a taco being held in a hand and in three tacos on a plate with overlay text.A plate with three vegan tacos filled with chorizo and toppings on a grey napkin.

    Spice up your meals with this easy vegan chorizo recipe! Made with simple, healthy ingredients, it’s also gluten free and tastes incredible.

    This plant-based version of chorizo is perfect for tacos, burritos, or scrambled eggs. It’s packed with flavor and done in 20 minutes.

    Grey plate with three vegan chorizo tacos topped with cabbage, avocado and salsa

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    This post was originally published on July 20, 2020.

    I love having meal parts I can use in a variety of ways. Much like my homemade vegan taco meat, this vegan chorizo is so versatile! Bring down the spice to make it fully family friendly.


    There’s a lot of vegetarian chorizo options out there, whether it be store bought or homemade, and they all have different bases.

    My vegan chorizo uses walnuts that have been soaked as a base, much like my walnut taco meat, and is loaded up with Mexican spices. You can then sauté it to get that crispy on the edge texture.

    Here are all the ingredients for this vegan chorizo recipe that contribute to both the flavor and texture:

    • Walnuts
    • Sun dried tomatoes
    • Chickpeas
    • Garlic
    • Mexican spices

    Five bowls with ingredients to make a vegan chorizo crumble on a wooden surface


    Our favorite thing to make with this plant based chorizo is tacos! Pick your favorite tortillas and load them up with all sorts of toppings like these:

    Five bowls on a wooden surface filled with ingredients for chorizo tacos

    More Uses for Vegan Chorizo

    You can really use this in anything! Obviously we love it in tacos, but it’s also great in:

    What to Serve With Chorizo Recipes

    Pair whatever vegan chorizo creation you make with any of the following plant based sides for a delicious feast:

    Preparation Tips

    • Dry the sun dried tomatoes well before using them.
    • If you don’t use chipotle seasoning and still want the touch of smoky flavor, you can sub smoked paprika.
    • To make this more or less spicy, adjust the amount of Chipotle seasoning. You can even add cayenne if you really want to amp it up!
    • To prep this ahead of time, make sure to soak the walnuts and pre-measure out the other ingredients. Then day of all you need to do is pulse and heat if you want!

    Storage and Reheating Tips

    • This vegan chorizo recipe stores in the fridge in an air tight container for about a week.
    • You can freeze this as well.
      • I like to place a sheet of plastic wrap right over the top to help avoid freezer burn. It should touch the chorizo.
      • Then store in an air tight container until ready to use. It will last many months.
    • To reheat, simple defrost to room temp then sauté in a pan with a drizzle of oil or broth if oil free.

    Common Questions

    What is vegan chorizo made of?

    There are a number of bases for plant based chorizo including walnuts and chickpeas, soy, pea protein, tofu, or tempeh.

    Is soy chorizo healthier than regular chorizo?

    Most vegan chorizo recipes will be lower in calories, fat, and cholesterol than pork chorizo. Plus, when using plant based ingredients you add in more healthy nutrients!

    Can you eat soy chorizo raw?

    It depends on the product or recipe. This particular recipe does not need to be heated before eating. However, many store bought options, such as soy chorizo, need to be cooked before enjoying.

    What does chorizo taste like?

    Chorizo is savory and a little spicy with a hint of sweetness. It’s flavored of paprika, garlic, cumin, and peppers.

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    Grey plate with three vegan chorizo tacos surrounded by bowls of taco ingredients.

    Easy Vegan Chorizo Recipe (Gluten Free)

    Sophia DeSantis

    Spice up your meals with this easy vegan chorizo recipe! Made with simple, healthy ingredients, it’s also gluten free and tastes incredible.


    Prep Time 10 mins

    Cook Time 10 mins

    Total Time 20 mins

    Course 30 Minutes or Less, Filling

    Cuisine Mexican

    Servings 8

    Calories 137 kcal


    US CustomaryMetric



    • ¾ cup walnuts , soaked overnight
    • 1 ½ cup cooked chickpeas , about 1 can rinsed and drained
    • ¾ cup sun dried tomatoes , not in oil, dry or in water (see note)
    • 4-5 teaspoon cumin , adjust for your preference
    • 4-5 teaspoon smoked paprika , adjust for your preference
    • 2-3 teaspoon onion powder , adjust for your preference
    • 2-3 teaspoon apple cider vinegar , adjust for your preference
    • 1 ¼ teaspoon oregano
    • 1 teaspoon garlic powder , or 4 fresh cloves
    • ¾ teaspoon ground black pepper
    • ½ – 1 teaspoon sea salt , optional and adjust depending on how salty your sun dried tomatoes are
    • ½ teaspoon chipotle seasoning , optional for added spice


    • Put everything into a food processor and pulse until crumbly.

    • If you want to warm it, saute in a pan with a drizzle of oil to get it crisp around the edges.

    • Serve in and on eveyrhting!


    • If your sun dried tomatoes are in water make sure to dry them well.
    • If you want spice and no extra smoky flavor,  you can sub cayenne.
    • Adjust the seasoning for your preference. The ranges were from the different trials and what we all liked.
    • This makes about 4 cups. Serving size is ½ cup.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.


    Calories: 137kcalCarbohydrates: 13gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 309mgPotassium: 501mgFiber: 4gSugar: 4gVitamin A: 669IUVitamin C: 5mgCalcium: 51mgIron: 3mg

    Nutrition and metric information should be considered an estimate.

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