Lunch

Vegan Chorizo for Omnivores Recipe

Details

Servings

6

Prep time

10 mins

Cooking time

1 hr 5 mins

Vegan Chorizo for Omnivores: The Flavor Explosion You Didn’t Know You Needed!

Craving the bold, spicy flavors of chorizo but looking for a plant-based twist? Look no further! Our Vegan Chorizo for Omnivores is a game-changing recipe that packs all the zest and smokiness of traditional chorizo without any meat. It’s the perfect solution for vegans, vegetarians, or anyone wanting to shake things up with a healthier, cruelty-free alternative!

Why is this recipe so irresistible?

  • Bold & Flavorful: The rich spices, smoky undertones, and a touch of heat will make your taste buds do a happy dance. Perfectly seasoned, it’s just as mouthwatering as the real deal—if not better!
  • Meat-Lover Approved: Don’t let the “vegan” label fool you. This chorizo is so full of flavor, even the most dedicated omnivores will be asking for seconds. It’s a great way to surprise and delight your guests with something completely unexpected!
  • Versatile: Use it in tacos, burritos, scrambled eggs, or even as a topping for pizza or pasta. The possibilities are endless—this vegan chorizo shines in every dish!
  • Simple to Make: Made with easy-to-find ingredients, you can whip this up in no time. No complicated techniques—just pure, bold flavor in every bite.
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Ingredients

  • 1 (10-ounce) block of extra-firm cottony (non-silken) tofu, drained and cut into 1-inch slices

  • 1 fresh poblano pepper

  • 1 (15-ounce) can black or Puy lentils, drained and rinsed

  • 1 whole sweet dried chiles like Costeño, Guajillo, or Choricero, stems and seeds removed

  • 1 to 2 small hot dried chiles like Arbol or Cascabel, stems and seeds removed (optional)

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

  • 2 tablespoons raisins

  • 1 whole chipotle chile in adobo sauce with 2 tablespoons sauce from can

  • 2 cups water

  • 6 ounces plain tempeh

  • 1/4 cup vegetable shortening or coconut oil

  • 1 medium onion, diced (about 1 cup)

  • Kosher salt and freshly ground black pepper

  • 3 medium cloves garlic, minced (about 2 teaspoons)

  • 2 tablespoons minced fresh oregano leaves

  • 2 teaspoons dried Mexican oregano

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon freshly toasted and ground cumin seeds

  • 1 teaspoon freshly toasted and ground coriander seeds

  • 3 whole cloves, toasted and ground

  • 1 tablespoon yellow or red miso paste

  • 1 tablespoon soy sauce

  • 1/4 cup red wine vinegar

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Directions

  • Line a large plate with a double layer of paper towels. Place tofu on top in a single layer and transfer to freezer. Freeze for 15 minutes, then remove and let thaw while you prepare the other ingredients.
  • Adjust rack to 4 inches below broiler element and preheat broiler to high. Line a rimmed baking sheet with aluminum foil and place the poblano on top. Broil, turning occasionally, until blackended on all sides, about 6 minutes total. Remove from oven, lift foil and wrap it around the poblano to form a tight seal, transfer to a plate and set aside. Reduce oven temperature to 325°F (160°C) and leave the door open to allow oven to cool slightly.
  • Line rimmed baking sheet with a fresh piece of foil and spread lentils on top in a single layer. Transfer to oven and cook until mostly dry and crunchy, 20 to 30 minutes.
  • Meanwhile, place dried chiles on a microwave-safe plate and microwave until toasted, about 30 seconds. Transfer to a glass liquid measuring cup. Add raisins, chipotle chiles and their juice, and water. Cover with plastic wrap and microwave until simmering, about 1 1/2 minutes. Remove from microwave and let stand 2 minutes. Transfer to a blender and blend until completely smooth. Set mixture aside.
  • Cut tempeh into 1-inch pieces. Working in batches, transfer to a food processor and pulse until chopped to the texture of ground meat, about 10 to 12 short pulses. Set aside.
  • When cool enough to handle, carefully unwrap and peel poblano pepper, discarding skins and seeds. Finely dice cooked flesh. Melt shortening in a large saucepan over medium-high heat. Add onions and poblanos, season with salt and pepper, and cook, stirring, until softened, about 4 minutes. Add garlic, fresh and dried oregano, cinnamon, cumin, coriander, cloves, and cook, stirring, until fragrant, about 1 minute. Add miso paste, soy sauce, red wine vinegar, and chile mixture. Add crumbled tofu, tempeh, and dehydrated lentils. Stir to incorporate and season to taste with salt and pepper. For a moister, saucy texture, add a few tablespoons of water. For a dryer, crumblier, well-browned texture, add 2 tablespoons more oil and continue cooking until most of the excess liquid has evaporated and mixture is dark brown with crisp bits, about 15 minutes. Serve in tacos, burritos, mixed with eggs, on nachos, or in any recipe

Whether you’re vegan or just looking for a tasty plant-based option, Vegan Chorizo for Omnivores is a must-try recipe that proves you don’t need meat to enjoy amazing chorizo flavor! It’s bold, spicy, and just downright delicious—give it a try and see for yourself!