
By Serious Eats
Vegan Chorizo for Omnivores Recipe
Instructions
Prep:10minCook:1h 5min
I wanted to make a vegan chorizo recipe that doesn't just come close to regular chorizo in the flavor department, but outright nails it. I wanted a meat-free chorizo with textural contrast up the wazoo, and a chorizo that changes texture as you cook it just like its meat-based counterpart. I wanted a chorizo that is tangy, rich, and complex.
Updated at: Sat, 29 Mar 2025 21:21:23 GMT
Nutrition balance score
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Ingredients
6 servings

1 x 10 ouncetofu
block, extra-firm cottony, non-silken, drained and cut into 1-inch slices

1poblano pepper
fresh

1 x 15 ouncecan black lentils
or Puy, drained and rinsed

1dried chilies
whole, sweet, like Costeño, Guajillo, or Choricero, stems and seeds removed
1hot dried chilies
small, like Arbol or Cascabel, stems and seeds removed, optional

1dried chili
whole rich fruity, like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed

2 tablespoonsraisins

1chipotle chili in adobo sauce
whole, with 2 tablespoons sauce from can

2 cupswater

6 ouncestempeh
plain

¼ cupvegetable shortening
or coconut oil

1 cuponion
medium, diced

kosher salt

freshly ground black pepper

3 clovesgarlic
medium, minced

2 tablespoonsfresh oregano leaves
minced

2 teaspoonsdried mexican oregano

½ teaspoonground cinnamon

1 tablespooncumin seeds
freshly toasted and ground

1 teaspooncoriander seed
freshly toasted and ground

3whole cloves
toasted and ground

1 tablespoonyellow miso paste
or red

1 tablespoonsoy sauce

¼ cupred wine vinegar
Instructions
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Notes
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Crispy
Delicious
Easy
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