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Vegan Beef Chorizo Recipe

This vegan beef chorizo is rich, smoky, and packed with bold spices like paprika, cumin, and garlic. Made with TVP, it delivers a satisfying crumbly texture and deep flavor, perfect for tacos, burrito bowls, breakfast scrambles, or quick weeknight meals.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 119
Ingredients Equipment Method Notes

Ingredients
  

Vegan Chorizo
  • 1 cup textured vegetable protein (TVP) or soy crumbles
  • 3/4 cup vegetable broth warm
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar
  • 1 tsp soy sauce

Equipment

  • Mixing Bowl
  • Skillet
  • Spoon

Method
 

  1. Place the textured vegetable protein in a bowl. Pour the warm vegetable broth over it and let it sit for about 5 minutes so the crumbles soften and absorb the liquid.
  2. Add the tomato paste, smoked paprika, chili powder, cumin, oregano, garlic powder, onion powder, black pepper, salt, apple cider vinegar, and soy sauce. Mix well until the seasoning coats every piece.
  3. Heat olive oil in a skillet over medium heat. Add the seasoned mixture and cook for 6 to 8 minutes, stirring often, until the chorizo becomes slightly crispy and fragrant.
  4. Taste and adjust seasoning if needed. Serve hot in tacos, burrito bowls, breakfast scrambles, pasta, or skillet meals.

Notes

Avoid adding too much liquid when hydrating the TVP or the mixture may turn soggy and not crisp properly. Cook over medium heat so the spices bloom without burning. Smoked paprika is the key flavor, and a pinch of cayenne or a squeeze of lime can be added for extra heat and brightness. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.