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homemade vegan chorizo



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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 2

Cost: $15.94 /serving


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Step 1

On medium heat, fry the diced onion in the coconut oil until it's just starting to brown, about five minutes.

Step 2

Stir in the garlic and take off the heat.

Step 3

Transfer everything to a mixing bowl. Add the dry soy mince, soy sauce and water. Mix.

Step 4

Add the smoked paprika, herbs, salt, cayenne pepper and black pepper. Mix again.

Step 5

Add and stir in the vital wheat gluten, until it is all absorbed by the moist mixture.

Step 6

Knead a bit to compact the dough as it comes together.

Step 7

Split into individual portions, transfer each onto a piece of parchment paper (large enough to wrap the chorizo and tie the ends, about 20 x 25 cm / 8" x 10" each).

Step 8

Use your hands to shape sausages out of the portions of dough. Don't worry if it's not too perfect, you'll tidy it up later.

Step 9

Wrap the parchment around the sausage, trying to make it reasonably tight.

Step 10

Twist the paper at one end of the sausage and bind it with a piece of string or a wire closure.

Step 11

Before twisting the other end, just try and press the mixture inside the roll towards the first end, creating a compact and neatly round sausage shape.

Step 12

Twist and tie the paper at the second end.

Step 13

When your sausages are ready to be cooked, cover the bottom of a saucepan (that can be used with a steaming basket or insert) with about 3 cm of water and insert the steaming basket / insert.

Step 14

Put your chorizos in the steaming basket, put the lid on and bring the water to a boil.

Step 15

Turn the heat down to a simmer and steam the sausages for one hour. After a while check that there is a gentle flow of steam coming out from the lid.

Step 16

Pressure cooker method: You can steam the chorizo in a pressure cooker in a steaming basket and reduce the cooking time to 30 min.

Step 17

Carefully take the chorizo out of the steaming basket. Before you unwrap the chorizo, let it cool down to room temperature to firm up.

Step 18

The chorizo gets even firmer when refrigerated for a couple of hours or overnight, making it perfect for slicing.

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