Vegan Chorizo Recipe

Name: Vegan Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans garbanzo beans 15 1/2 ounces each, chickpeas, drained and rinsed; 1/2 cup diced tomatoes canned; 2 tablespoons cider vinegar; 2 teaspoons soy sauce; 2 tablespoons McCormick Paprika; 1 tablespoon McCormick Garlic Powder; 1 teaspoon McCormick Cumin Ground; 1 teaspoon McCormick Oregano Leaves; 1/4 teaspoon mccormick black pepper, coarse ground; 1/4 teaspoon mccormick red pepper, crushed; 1/8 teaspoon McCormick Cloves Ground; 1/2 teaspoon salt; 4 tablespoons oil divided; 1 cup minced onion finely; 1 cup white mushrooms finely chopped; 1/2 cup water

Servings: persons

2 cans garbanzo beans 15 1/2 ounces each, chickpeas, drained and rinsed
1/2 cup diced tomatoes canned
2 tablespoons cider vinegar
2 teaspoons soy sauce
2 tablespoons McCormick Paprika
1 tablespoon McCormick Garlic Powder
1 teaspoon McCormick Cumin Ground
1 teaspoon McCormick Oregano Leaves
1/4 teaspoon mccormick black pepper, coarse ground
1/4 teaspoon mccormick red pepper, crushed
1/8 teaspoon McCormick Cloves Ground
1/2 teaspoon salt
4 tablespoons oil divided
1 cup minced onion finely
1 cup white mushrooms finely chopped
1/2 cup water

1
Place garbanzo beans, tomatoes, cider vinegar, soy sauce, spices and salt in large bowl; toss to coat well.
2
Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of garbanzo beans remain.
3
Heat 2 tablespoons of the oil in a large nonstick skillet on medium heat. Add onions and mushrooms; cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in garbanzo bean mixture and water. Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture. Use vegan chorizo as a taco filling, topping for tostadas or as a meat replacer in a vegan rice or burrito bowl.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cans garbanzo beans 15 1/2 ounces each, chickpeas, drained and rinsed, 1/2 cup diced tomatoes canned, 2 tablespoons cider vinegar, 2 teaspoons soy sauce, and more.

Yes, Vegan Chorizo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions