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Grey plate with three vegan chorizo tacos topped with cabbage, avocado and salsa

Vegan Chorizo

Homemade vegan chorizo makes a great addition to your taco Tuesday. Easy and versatile and loaded with flavor! Add it to tacos or use it in another recipe.
Course Filling
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 137kcal
Author Sophia DeSantis


  • 3/4 cup walnuts , soaked overnight
  • 1 1/2 cup cooked chickpeas , about 1 can rinsed and drained
  • 3/4 cup sun dried tomatoes , not in oil, dry or in water (see note)
  • 3 cloves garlic
  • 4 tsp cumin
  • 4 tsp paprika
  • 2 tsp onion powder
  • 2 tsp apple cider vinegar
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 - 1/2 tsp sea salt , optional depending on how salty your sun dried tomatoes are
  • 1/2 tsp chipotle seasoning , optional for added spice


  • Put everything into a food processor and pulse until crumbly.
  • If you want to warm it, saute in a pan with a drizzle of oil to get it crisp around the edges.
  • Serve in and on eveyrhting!


  • If your sun dried tomatoes are in water make sure to dry them well.
  • If you don’t use chipotle seasoning and still want the touch of smoky flavor, you can sub smoked paprika. You can also sub cayenne if you simply want spice.
  • This makes about 4 cups. Serving size is 1/2 cup.


Calories: 137kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 501mg | Fiber: 4g | Sugar: 4g | Vitamin A: 669IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 3mg