Vegan Grilled Chorizo with Charred Vegetables
Fire up the grill for this smoky and satisfying Vegan Grilled Chorizo with Charred Vegetables! This plant-based masterpiece combines the bold flavors of homemade spiced chorizo, crafted from textured vegetable protein (TVP) and chickpea flour, with the vibrant, caramelized sweetness of perfectly charred red bell peppers, zucchini, and red onions. Infused with aromatic smoked paprika, cumin, and oregano, the vegan chorizo is wrapped, grilled to perfection, and finished with a crispy char that mimics traditional methods. Paired with the lightly seasoned grilled vegetables and a bright splash of lemon juice, this recipe is a crowd-pleaser that’s perfect for summer cookouts, weeknight dinners, or anytime you crave a healthier yet indulgent grilled feast. Packed with protein and layered with flavor, it's a vegan grilling delight that proves plant-based eating can be bold and irresistible!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1.5 cups Vegetable broth
- 0.5 cup Chickpea flour
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 3 tablespoons Olive oil
- 1 Red bell pepper
- 1 Zucchini
- 1 Red onion
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
In a bowl, combine TVP and vegetable broth. Let it sit for about 10 minutes to rehydrate.
In a large mixing bowl, combine rehydrated TVP, chickpea flour, smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne pepper, soy sauce, tomato paste, and 1 tablespoon of olive oil. Mix until a dough-like consistency forms.
Divide the mixture into 4 equal parts. Shape each part into a sausage-like cylindrical shape, wrapping tightly with aluminum foil to maintain the shape.
Preheat the grill to medium-high heat. Place the wrapped chorizo onto the grill, cooking for about 15-20 minutes, turning occasionally until firm.
While the chorizo is grilling, prepare the vegetables: cut the red bell pepper, zucchini, and red onion into large chunks.
Toss the vegetables with the remaining olive oil, salt, and black pepper.
Place the vegetables on the grill, cooking for about 8-10 minutes or until they are tender and charred, turning occasionally for even grilling.
Remove the chorizo from the foil and return to the grill for an additional 2-3 minutes to get a nice char on the outside.
Drizzle lemon juice over the grilled vegetables before serving.
Serve the charred vegetables alongside the grilled chorizo. Enjoy!
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6079 mg | 264% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 45.6 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 6243 mg | 133% | |
*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.
