High Protein Vegan Chorizo
Packed with bold, smoky spices and made from high-protein ingredients like textured vegetable protein (TVP) and vital wheat gluten, this High Protein Vegan Chorizo is a game-changer for plant-based meals. Ready in just 30 minutes, this delicious, meat-free alternative is perfect for tacos, burritos, pasta dishes, or even as a savory breakfast topping. With the rich flavors of smoked paprika, chili powder, and cumin, plus a hint of umami from soy sauce and nutritional yeast, this recipe ensures you’ll never miss the real thing. It’s both hearty and satisfying, offering a simple yet versatile dish that’s great for meal prep and packed with protein for plant-based diets. Whether you’re vegan, vegetarian, or just looking to switch up your meals, this quick and easy vegan chorizo will become a go-to favorite.
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Vegetable broth
- 0.75 cup Vital wheat gluten
- 3 tablespoons Nutritional yeast
- 2 teaspoons Smoked paprika
- 1.5 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 2 tablespoons Soy sauce or tamari (for gluten-free option)
- 1 tablespoon Olive oil (optional)
- 1 tablespoon Tomato paste
- 1 teaspoon Red wine vinegar
- 0.25 cup Water
Instructions
In a medium bowl, combine textured vegetable protein (TVP) and hot vegetable broth. Stir and let sit for 5-10 minutes until the TVP has absorbed the liquid and softened.
In a separate large bowl, mix the vital wheat gluten, nutritional yeast, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, and dried oregano until evenly combined.
Add the softened TVP to the bowl of dry ingredients. Mix well using a spoon or your hands.
In a small bowl, whisk together soy sauce (or tamari), olive oil (if using), tomato paste, and red wine vinegar. Add the wet mixture to the TVP and dry ingredients.
Slowly add the water, 1 tablespoon at a time, to help bring the mixture together into a dough-like consistency. Stop adding water when the mixture is sticky but holds together well.
Heat a non-stick skillet over medium heat. Add the vegan chorizo mixture to the skillet and cook for 10-15 minutes, breaking it up into crumbles with a spatula or wooden spoon as it cooks.
Cook until the chorizo is browned and slightly crispy, then remove from heat. Taste and adjust seasoning if needed.
Serve the high-protein vegan chorizo immediately in tacos, burritos, pasta dishes, or as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 3.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
