Mexican chorizo recipe

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Chorizo is a spicy pork sausage originating from the Iberian peninsula, but it has deep roots in Mexican cuisine as well. After I came across a commercial soy version in Los Angeles, I set out to make my own. Because the flavor comes from the spices and not the meat itself, it’s an easy dish to replicate and really tasty! Serve with Tofu Scramble, Spicy Greens, Cornbread, or TVP Tacos.

  • Yield: 3 Servings


  • 1 tbsp red wine vinegar
  • 2 tbsp soy sauce or tamari
  • 1 tsp granulated garlic powder
  • 1¼ tsp granulated onion powder
  • 1 tsp paprika
  • 1 tsp oregano or marjoram
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • dash or two of ground cinnamon
  • 3 tbsp ketchup
  • 1 tbsp prepared yellow mustard
  • 1 cup TVP or quinoa
  • 1⁄8 tsp liquid smoke (optional)
  • hot sauce, to taste
  • salt, to taste
  • pepper, to taste
How to Make It
  1. Whisk 2 cups of water with red wine vinegar, soy sauce, garlic powder, onion powder, paprika, oregano or marjoram, cumin, chili powder, cinnamon, ketchup, and mustard together until well combined.
  2. Add TVP or quinoa, cover and bring to a boil. Once boiling, reduce heat to medium and continue to cook, stirring every so often, until all the water has absorbed, about 10 to 20 minutes.
  3. Add liquid smoke if using, then salt, pepper, and hot sauce, stirring to combine.
  4. Set aside, covered, for 15 to 30 minutes to allow flavors to merge before serving.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
151 kcal
Calories from Fat:
8.1 kcal
% Daily Value*
Total Fat
0.9 g
Trans Fat
0.0 g
18.0 g
Dietary Fiber
7.1 g
8.5 g
18.0 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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