Vegan & chorizo in the same sentence? Oh yes. Be prepared to get your mind blown. This plant-based version of the spicy Spanish classic is so easy to make and so nice, spicy and versatile that you’ll probably find yourself coming back to this recipe more than once… (Speaking from my own experience!)
I’m not going to lie, this chorizo is obviously not directly comparable to the real sausage that’s made with pig’s fat and belly. Firstly, this recipe will get you a chorizo crumble, not a sausage (although I’m pretty sure you could mould the crumble to sausage-shape if you really truly wanted) and secondly, it lacks the natural taste of animal fat – which in my books is just a plus and makes the whole thing even more delicious.
So if you’re looking something that’s spicy, oily and absolutely delicious, I can heartily recommend this vegan version of chorizo. It’s also incredibly easy to make – just pulse the ingredients lightly together with a blender or such. You can enjoy this chorizo hot or cold, I’ve enjoyed it especially with baked pumpkin and sweet potato as well as on toast with some hummus & nutritional yeast. It could also be a perfect match for some vegan taco action.
Without further ado, let’s get to the recipe. Love!
- 2 dl chickpeas
- 2 dl walnuts
- 2 garlic cloves
- 2 tsp smoked paprika
- 2 tbsp apple cider vinegar
- 1 tsp salt
- (1 tsp oregano)
- (1 tsp coriander seeds)
- ( 1tsp ground cumin)
- Add the cloves and chickpeas to blender or kitchen machine and pulse until coarse.
- Add the remaining ingredients to the mix and keep pulsing until tiny (but not mushy!).
- Check the taste and adjust if necessary.
- Serve hot or cold!
- Anything within brackets is optional! Just don't skip the other spices, they're crucial.