Low Fat Vegan Chorizo
Satisfy your cravings for bold, smoky flavors with this Low Fat Vegan Chorizo! Made with protein-packed textured vegetable protein (TVP) and a medley of vibrant spices like smoked paprika, chipotle powder, and cumin, this plant-based alternative is as flavorful as it is healthy. Ready in just 25 minutes, this recipe is perfect for quick weeknight meals and versatile enough to use in tacos, burritos, breakfast scrambles, or as a savory salad topper. With a touch of maple syrup and apple cider vinegar for balanced depth, this vegan chorizo is oil-free, low-fat, and big on taste, making it a guilt-free way to spice up your favorite dishes.
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Vegetable broth
- 2 tablespoons Tomato paste
- 1 tablespoon Coconut aminos or low-sodium soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Chipotle powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 1 teaspoon Maple syrup
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Water
- optional Cooking spray or a splash of water (optional, for cooking)
Instructions
In a medium heat-safe bowl, mix the textured vegetable protein (TVP) with the vegetable broth. Let it sit for 5-7 minutes, or until the TVP fully absorbs the liquid and softens.
In a small bowl, whisk together the tomato paste, coconut aminos, smoked paprika, ground cumin, ground coriander, chipotle powder, garlic powder, onion powder, dried oregano, ground black pepper, salt, maple syrup, and apple cider vinegar. Add 2 tablespoons of water to thin the mixture slightly.
Once the TVP is hydrated, pour the spice mixture over it and stir thoroughly to coat all the pieces evenly.
Heat a nonstick skillet over medium heat. If needed, lightly grease with cooking spray or use a splash of water to prevent sticking.
Add the seasoned TVP to the skillet and cook for 8-10 minutes, stirring occasionally, until it’s slightly browned and heated through. Allow the flavors to meld and develop as it cooks.
Remove from heat and serve immediately. Use the vegan chorizo as a filling for tacos, burritos, or breakfast scrambles, or as a topping for salads or baked potatoes.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 23.1 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4763 mg | 101% | |
*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.
