Vegan Chorizo Recipe

Prepare TVP

In a medium bowl, combine the textured vegetable protein (TVP) and vegetable broth. Let it sit for about 10 minutes until the TVP absorbs the broth and becomes fluffy.

Mix spices

In a separate bowl, mix together the paprika, cumin, garlic powder, onion powder, chili powder, salt, and black pepper.

Combine ingredients

Add the spice mixture, soy sauce, and liquid smoke to the rehydrated TVP. Stir well until all ingredients are fully combined.

Cook the chorizo

Heat olive oil in a skillet over medium heat. Add the TVP mixture and cook for about 5-7 minutes until heated through and slightly crispy. Stir occasionally.

Chop the ingredients

In a bowl, combine the diced tomatoes, diced red onion, and chopped cilantro.

Season

Add lime juice and salt to the mixture. Stir until everything is evenly coated.

Let it marinate

Let the pico de gallo sit for 10 minutes to allow the flavors to meld.

Mash avocados

In a bowl, mash the peeled and pitted avocados using a fork or a potato masher until desired consistency is reached.

Add flavorings

Mix in the lime juice, minced garlic, salt, and black pepper. If desired, add chopped cilantro.

Serve

Serve immediately with chips or as a topping for your vegan chorizo.