Vegan Chorizo

When blended with paprika and cumin, crumbled garbanzo beans take on the look and taste of browned chorizo sausage. Turn to this vegan alternative for taco night, or a hearty, meatless filling in your next lunch bowl.

Serves: 8
10 mins Prep Time 15 mins Cook Time
10 mins Prep Time
15 mins Cook Time
  • Place chickpeas, tomatoes, cider vinegar, soy sauce and spices in large bowl, toss to coat well.

  • Transfer mixture to bowl of food processor. Pulse about 5-6 times until well mixed and only a few coarse chunks of chick peas remain.

  • Heat 2 tbs of the oil in a large non-stick pan on medium heat. Add onions and mushrooms, cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in chickpea mixture and water. Cook 6-8 minutes, or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, then turning to incorporate the browned part back into the mixture.

  • Test Kitchen Tips: Chorizo can be used in a variety of dishes. Often served with breakfast, it is also the perfect addition to burritos and fried potatoes, or a great filling for tacos and empanadas. Don’t have a food processor? Mash chickpeas and tomatoes into coarse chunks with a potato masher or fork. Stir in vinegar, soy sauce, spices and salt, and continue as directed.