Soy-Free Vegan Chorizo
Satisfy your craving for bold, smoky flavor with this Soy-Free Vegan Chorizo recipe—a perfect plant-based alternative that skips soy and delivers irresistible spiciness and texture! Made with a wholesome blend of raw walnuts, sunflower seeds, and sun-dried tomatoes, this recipe is packed with protein and depth of flavor from spices like smoked paprika, chili powder, cumin, and cinnamon. A touch of apple cider vinegar and maple syrup adds a subtle tang and sweetness, while the crumbly meat-like texture comes together effortlessly in your food processor. Ready in just 30 minutes, this vegan chorizo is versatile and ideal for tacos, burritos, grain bowls, or salads, making it a must-try for anyone looking for soy-free and gluten-free plant-based meals.
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Recipe Information
Ingredients
- 1 cup raw walnuts
- 1 cup raw sunflower seeds
- 1 cup sun-dried tomatoes (not packed in oil)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 0.5 teaspoons ground cinnamon
- 1 teaspoon oregano
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 2 tablespoons water
Instructions
Soak the sun-dried tomatoes in warm water for 10 minutes, then drain and set aside.
In a large food processor, add the raw walnuts and sunflower seeds. Pulse until finely chopped, resembling a crumbly texture. Do not over-process into a paste.
Add the soaked sun-dried tomatoes, olive oil, garlic powder, onion powder, smoked paprika, ground cumin, chili powder, cinnamon, oregano, apple cider vinegar, maple syrup, salt, black pepper, and water to the food processor.
Pulse everything together until fully combined and the mixture resembles the texture of ground chorizo. Scrape down the sides of the food processor as needed.
Taste the mixture and adjust seasonings if necessary. Add an extra pinch of salt or smoked paprika if desired.
In a large skillet over medium heat, heat 1 tablespoon of olive oil (optional for cooking). Add the chorizo mixture and cook for 8-10 minutes, stirring occasionally, until heated through and lightly browned.
Use as a filling for tacos, burritos, or as a topping for bowls and salads. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 59.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5639 mg | 120% | |
*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.
