🌶 Vegan Chorizo (Smoky, Spicy & High-Protein)

Healthy Swappers
Jul 3
2 min read

*A plant-based take on the classic Spanish chorizo — chewy, flavorful, and incredibly satisfying.*

If you’ve ever missed the smoky kick and meaty texture of traditional chorizo, this recipe will become your go-to. These vegan chorizos are packed with protein, easy to shape, and can be cooked or grilled just like the real thing. The secret? A mix of wheat gluten, protein powder, breadcrumbs, and warming spices — bound together with flavorful vegetable broth.

Perfect for grilling, slicing into pasta, or stuffing in a bun — this homemade vegan chorizo delivers on both texture and taste.

🛠 Kitchen Tools

Hand blender
Large pot
Mixing bowl
Plastic wrap
Steamer basket (optional, for steaming instead of boiling)

🧾 Ingredients

Makes 4 vegan chorizos

Wheat gluten: 1 cup (about 120 g / 4.2 oz)
Breadcrumbs: ½ cup (about 30 g / 1 oz)
Unflavored protein powder: 25 g / 0.9 oz (pea, soy, or rice protein)
Garlic powder: 3 teaspoons
Paprika (smoked or sweet): 3 teaspoons
Vegetable broth: 1 cup (240 ml / 8 fl oz)
Optional spices: oregano, barbecue spice, cumin, black pepper, chili flakes

👨‍🍳 Instructions

Mix the dry ingredientsIn a mixing bowl, combine the wheat gluten, breadcrumbs, protein powder, paprika, and garlic powder. Add any extra spices you like — this is your chance to tailor the flavor!
Blend it upUsing a hand blender, pulse the mixture briefly to help it incorporate evenly.
Add broth and kneadSlowly pour in the vegetable broth while stirring with a spoon or your hands. Knead just until the dough comes together — about 1–2 minutes. Don’t over-knead, or the texture may turn rubbery.
Divide and shapeSplit the dough into four equal parts. Shape each into a short sausage or log about 10–12 cm (4–5 in) long.
Wrap tightlyWrap each chorizo tightly in plastic wrap, twisting the ends like a candy wrapper to seal. The tighter the wrap, the better the final texture.
CookBring a pot of water to a gentle boil. Add the wrapped chorizos and boil for 45 minutes, keeping them fully submerged (use a plate to weigh them down if needed).
Cool & unwrapRemove the chorizos from the pot and let them cool to room temperature. Once cool, unwrap and refrigerate until ready to use.