Vegan Homemade Soyrizo (Soy Chorizo) - Copycat Recipe

Make your own homemade soyrizo! High-protein vegan chorizo made to be a healthier version of the popular Trader Joe's soy chorizo. Naturally gluten-free.

Recipe by Yup, it's Vegan on January 28, 2014

Prep time: PT20M

Cook time: PT15M

Total time: PT45M

Rating

4.66 stars (23 reviews)

Keywords

soy chorizo, soyrizo, vegan chorizo

Ingredients

1/4 cup sundried tomatoes ((see notes))
1 and 3/4 cups TVP
2 cups low-sodium vegetable broth (hot (I recommend low-sodium for better control over the soyrizo's saltiness))
1/4 cup red wine vinegar
3 tbsp tomato paste
3 tbsp tamari ((or use low-sodium soy sauce))
1/2 tbsp olive oil
1/2 large white or yellow onion (minced)
3 cloves garlic (minced)
1 tsp cayenne pepper ((use less if this is your first time making the recipe))
1/4 tsp ancho chili powder ((or 1/2 tsp. regular chili powder) (omit if using hot paprika))
2 tsp dried thyme
2 tbsp dried oregano
1/2 tsp ground allspice
1/4 tsp ground cloves
2 tbsp smoked paprika
1/2 tbsp ground black pepper ((if using freshly ground, reduce to 3/4 tsp))
1 tsp ground coriander
1 and 1/2 tbsp ground cumin
1/2 tsp ground cinnamon

Cuisine

gluten-free
grain-free
refined sugar-free
vegan
vegetarian

Steps

In a large bowl, add the TVP, as well as the sundried tomatoes if they need to be rehydrated (see notes). Don't stir them together. Pour the boiling hot vegetable broth onto the mixture and let sit for at least 10 minutes to rehydrate.
If rehydrating the tomatoes, remove them now, finely chop them, and return them to the bowl. Stir in the red wine vinegar, tomato paste, and tamari to the mixture. Measure out all of the spices into a separate bowl.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic, and cook for about 3 minutes, stirring frequently, until softened. Add all of the spices and stir well. Cook for just 30-60 seconds or until fragrant.
Add the entire bowl of soyrizo TVP mixture to the pan and stir well. Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off. Enjoy on tacos, on pizza, as a dip, in chili, or in any other way you please!

Nutitrion

Serving Size: 1 half cup
Calories: 145 kcal
Carbohydrates: 15 g
Protein: 16 g
Fat: 2 g
Sodium: 531 mg
Sugar: 5 g
Unsaturated Fat: 1 g

Reviews

Debra on 2022-06-03 (5 stars):
I love this recipe! My husband & I have given up on chirizo because it's normally too darn greasy. I was given a lb of tvp , had no clue what to do so I Googled it & this was the first recipe that caught my fancy. I make it as written and it is fabulous! Now ..I omit the allspice..not a fan in general of that spice.. THIS recipe is unexpectedly rich, spicy, perfect, without the grease or the heartburn! I've made tvp meatballs, patties, lasagna but this recipe continues to be my favorite. I make large batches now & freeze into meal sized portions. Thank you for this outstanding recipe.
Rachel on 2020-07-15 (5 stars):
This was so good! Even approved by my omnivore boyfriend 😊. I used them for tacos
Linda Feldstein on 2020-05-17 (5 stars):
Delicious!! The spices come thru, giving depth of flavor that really sings! I might like it better than the original!
Madtown on 2020-05-02 (4 stars):
Made this this morning; had to sub out a couple of items which definitely changed the flavor (had to skip oregano most notably) but it was still absolutely delicious and will serve as a great platform for other dishes. Worked perfectly in my breakfast tacos! Thanks for the recipe!!
Jen on 2020-04-03 (5 stars):
Thank you for this great recipe. This was my first time cooking with TVP. I don't know if different TVP brands expand differently, but I used Bob's Red Mill TVP with your recipe, and it made a really big batch of delicious spicy chorizo - at least 4 cups - way more than we get with Trader Joe's chorizo. It really is a money-saving recipe. I'll be able to make four chorizo potato skillets with this one batch!! Thank you again.
Victoria Payne on 2020-03-28 (5 stars):
YUM the joys of being plant based and having a store cupboard full of all these goodies. Just made this with mini roast potatoes, crisps and a gnocchi lasts dish and I still have a box left over to freeze (if it lasts that long!) delish!
Michael on 2020-02-24 (5 stars):
This soy-rizo SLAPS! I was skeptical but no longer. I thought the spice was perfect, in fact it could've been a little hotter. I used smoked paprika and regular cayenne, and also added 1/4 t. of dried red pepper flakes. I made a few other changes by necessity (to use what I had on hand instead): - Instead of TVP I used soy curls, crushed in a food processor. Nice thing about soy curls is you can decide whether you want the chorizo finely ground or coarse ground or even just use the curls without chopping them. - I didn't have any tomato paste on hand, so I peeled a fresh tomato, chopped it finely and discarded the excess water, and added a tablespoon of salsa because I was still way short of the equivalent of 3 T of paste in the recipe. - I also didn't have sun-dried tomatoes on hand, but I did have a jar of roasted red peppers and used those instead, figuring they'd lend the sweetness we'd want from sun-dried tomatoes. - I made the chorizo a day ahead -- sautéed the onions, peppers, and tomatoes, but kept the rest "raw" and marinated the blend in the fridge over night. I split the batch into two and will freeze half. This soy-rizo tastes a lot like the outstanding pork chorizo at our favorite local Mexican restaurant, Bravo Burritos in St. Cloud, MN. I was amazed. Thank you for the terrific and easy recipe!
Jessica on 2019-11-09 (4 stars):
This is delicious! But I highly recommend leaving the cinnamon out. I used less cinnamon than the recipe asked for and it was too overpowering.
Clementina on 2019-09-15 (4 stars):
I would probably add to your post that your recipe is similar to the mexican style chorizo and not the spanish one. The differ in text and flavor. Thanks for the recipe!
Mario on 2019-07-28 (5 stars):
I finally made this last night, years after bookmarking the recipe. It was so delicious and flavorful. I was a bit nervous about the quantity of spices that went in, especially the smoked paprika, but I followed the recipe exactly and it came out with a well-balanced, intense flavor. The meat-eaters at the table loved it as much as I did. One favor: I live in the UK and couldn't find TVP. I used soya chunks, which are supposedly the same thing. However, soya chunks come in much larger pieces than TVP. Would someone be willing to weigh 1.75 cups of TVP so I can better match the recipe?