Vegetarian Chorizo

A skillet with homemade vegetarian chorizo

This vegetarian chorizo recipe has all the flavor you would expect from traditional chorizo and can be used in all sorts of delicious Mexican recipes.


  • 4 garlic cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1/4 cup balsamic vinegar
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 12 ounces Yves Veggie Ground Meat (found at Whole Foods and most health food stores, or other vegetarian ground meat substitute.)
  • 1 tablespoon + 1/2 tablespoon olive oil, divided use
  • 2 large eggs


Make the chorizo mixture. Put the garlic, cumin and peppercorns into the mortar. Mash to a paste with the pestle. Transfer the paste to a separate bowl, drizzle in the vinegar. Add the chili powder, oregano, paprika, and veggie meat, and mix well.

Let it age. Cover the bowl with plastic wrap and let sit in the refrigerator for 48 hours.

Cook the chorizo. After the chorizo has aged, mix 2 large eggs into the chorizo. Heat 1/2 tablespoon of olive oil in a medium skillet over medium heat and cook the chorizo, stirring constantly, until it looks like ground beef, about 5 minutes.

Serve. You can serve the chorizo with scrambled eggs on the side, or combine the two into a breakfast burrito.


Note: To make this chorizo recipe vegan, substitute the eggs with 2 tablespoons of chia seeds and 5 tablespoons of water.  Combine them in a bowl and let the mixture sit for 5 minutes so that the chia seeds can absorb the liquid, then use just like you would use eggs.

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