Vegan Chorizo

Name: Vegan Chorizo
Prep time: 10 min
Cook time: 15 min
Yield: 8
Cuisine: Mexican,
Ingredients: 2 cans (15 1/2 ounces each) garbanzo beans (chickpeas) drained and rinsed; 1/2 cup canned diced tomatoes; 2 tbsps cider vinegar; 2 tsps soy sauce; 2 tbsps paprika; 1 tbsp garlic powder; 1 tsp cumin ground; 1 tsp oregano leaves; 1/4 tsp black pepper coarse ground; 1/4 tsp red pepper crushed; 1/8 tsp cloves ground; 1/2 tsp salt; 4 tbsps oil divided; 1 cup finely minced onion; 1 cup finely chopped white mushrooms; 1/2 cup water

Whether new to the vegan lifestyle or just looking for a new recipe, this vegan chorizo won’t disappoint you. Flavorful and loaded with protein, this chickpea chorizo makes for a nutritious meal. Turn to this vegan chorizo alternative for taco night or a hearty, meatle... Read More Read Less

10m

PREP TIME

15m

COOK TIME

197

CALORIES

16

INGREDIENTS

Servings: 8

Ingredients

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

KEY PRODUCTS

INSTRUCTIONS

1 Place garbanzo beans, tomatoes, cider vinegar, soy sauce, spices and salt in large bowl; toss to coat well.
2 Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of garbanzo beans remain.
3 Heat 2 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 8 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.
4 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 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 chile peppers into the mixture while browning.