Dinner

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.

This recipe is courtesy of McCormick Flavor Forecast.

Yields

8 - 8 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 2 cans (15 1/2 ounces each) garbanzo beans (chickpeas) drained and rinsed
  • 1/2 c. canned diced tomatoes
  • 2 tbsp. cider vinegar
  • 2 tsp. soy sauce
  • 2 tbsp. McCormick Paprika
  • 1 tbsp. McCormick Garlic Powder
  • 1 tsp. McCormick Cumin, Ground
  • 1 tsp. McCormick Oregano Leaves
  • 1/4 tsp. McCormick Black Pepper, Coarse Ground
  • 1/4 tsp. McCormick Red Pepper, Crushed
  • 1/8 tsp. McCormick Cloves, Ground
  • 1/2 tsp. salt
  • 4 tsp. oil divided
  • 1 c. finely minced onion
  • 1 c. finely chopped white mushrooms
  • 1/2 c. water

Instructions

Place garbanzo beans, tomatoes, cider vinegar, soy sauce, spices, and salt in large bowl; toss to coat well.

Transfer mixture to bowl of food processor. Pulse about five or six times until well mixed and only a few coarse chunks of garbanzo beans remain.

Heat two tablespoons of the oil in a large nonstick skillet on medium heat. Add onions and mushrooms; cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in garbanzo bean mixture and water. Cook eight to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture. Use vegan chorizo as a taco filling, topping for tostadas or as a meat replacer in a vegan rice or burrito bowl.

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 garbanzo beans and tomatoes into coarse chunks with a potato masher ($11.99, Amazon) or fork. Stir in vinegar, soy sauce, spices, and salt, and continue as directed.
  • When cooking the garbanzo bean mixture, try to “brown” the mixture well, similar to browning beef or crumbled sausage. This will add a deeper flavor and a bit of a crispy texture to the mixture.
  • For a spicier vegan chorizo, add finely chopped chipotle, fresh jalapeño, or any of your favorite chili peppers into the mixture while browning.

Per serving: Calories: 197 Protein: 6 grams Fat: 9 grams (1 gram saturated) Cholesterol: 0 milligrams Carbohydrates: 23 grams Sodium: 444 milligrams Fiber: 8 grams Sugar: 3 grams 

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