Low Sodium Vegan Chorizo
Satisfy your craving for bold, smoky flavors without compromising your dietary needs with this delicious Low Sodium Vegan Chorizo recipe. Packed with a vibrant combination of smoked paprika, cumin, and chili powder, this plant-based alternative delivers all the spice and savoriness of traditional chorizo while keeping it heart-healthy and free of animal products. Textured Vegetable Protein (TVP) serves as the star ingredient, rehydrated in low-sodium vegetable broth to create a meaty texture that's perfect for tacos, burritos, and more. Enhanced by hints of coconut aminos, maple syrup, and tomato paste, this easy-to-make recipe ensures every bite is bursting with rich flavor while staying low in sodium. Ready in under 30 minutes, this versatile vegan chorizo is ideal for topping salads, pizzas, or grain bowls, making it a must-have for any plant-based kitchen.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Vegetable Broth (low sodium)
- 1 tablespoon Olive Oil
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1.5 teaspoons Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 0.5 teaspoon Ground Coriander
- 0.5 teaspoon Oregano (dried)
- 0.25 teaspoon Cayenne Pepper
- 1 tablespoon Tomato Paste (no-salt-added)
- 1 tablespoon Coconut Aminos
- 1 teaspoon Maple Syrup
- 1 teaspoon White Vinegar
- 0.5 teaspoon Ground Black Pepper
Instructions
In a medium bowl, combine the TVP and low-sodium vegetable broth. Stir well and let it sit for 5-7 minutes to rehydrate. Once rehydrated, fluff the TVP with a fork and set it aside.
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, or until translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the smoked paprika, cumin, chili powder, coriander, oregano, and cayenne pepper. Toast the spices for 30 seconds to release their flavors.
Add the rehydrated TVP to the skillet and mix well to coat it with the spices.
Stir in the tomato paste, coconut aminos, maple syrup, and white vinegar. Mix until all the ingredients are well incorporated.
Cook the mixture for 3-5 minutes, stirring frequently, until the flavors meld together and the TVP begins to brown slightly.
Season with ground black pepper to taste. Adjust the seasoning if needed, but keep it low sodium by avoiding added salt.
Remove from heat and let the vegan chorizo cool slightly before serving.
Serve as a filling for tacos, burritos, or use it as a topping for salads, grain bowls, or pizzas. Enjoy!
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 21.7 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4152 mg | 88% | |
*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.
