Here’s a simple, easy to follow vegan chorizo (sausage) recipe with a smoky, savory, and spicy flavor. This recipe is close to the traditional chorizo and is prepared with textured vegetable protein (TVP), aromatic, and spices. These spicy chorizos can be used in tacos, hot dogs, burritos, and as filling in Kathi rolls . You can add bits of this vegan chorizo to some spicy vegan Mac ‘n’ cheese or use them whole to make Vegan Korean Hot Dogs .
What is Chorizo?
Vegan chorizo is a plant-based version of the traditional Mexican and Spanish sausage called chorizo. Typically, vegan chorizo is made using a combination of ingredients such as textured vegetable protein (TVP), tofu, seitan, or a mix of beans and vegetables. These ingredients are seasoned with spices like smoked paprika, cumin, chili powder, and garlic to mimic the bold and spicy flavor of traditional chorizo. Vegan chorizo can be used as a versatile ingredient in various dishes. It can be added to tacos, burritos, nachos, chili, and pasta sauces, or used as a topping for pizzas.
How to make Chorizo Vegan?
- Ingredients: Vegan chorizo is made with textured vegetable protein (TVP), soya chunks, tofu, seitan, or a combination of beans and vegetables. It is seasoned with spices to replicate the flavor profile of traditional chorizo.
- Flavor and Texture: The texture can vary depending on the specific recipe but is typically similar to the crumbly texture of traditional chorizo.
- Cooking Methods: It can be cooked in similar ways to traditional chorizo, including grilling, pan-frying, or steaming.
Ingredients and Substitutes for Vegan Chorizo
Ingredients list
1 cup textured vegetable protein (TVP)
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to your desired level of spiciness)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons soy sauce or tamari
- 2 tablespoons nutritional yeast (optional, but adds a cheesy flavor)
- Juice of 1/2 a lemon
Substitute list
If you’re looking for substitutes for the ingredients listed in the vegan chorizo recipe, here are some alternatives you can consider:
- Textured Vegetable Protein (TVP): Substitute with cooked and crumbled tempeh or cooked lentils.
- Vegetable Broth: Replace with water or a combination of water and a vegetable bouillon cube for added flavor.
- Olive Oil: Swap with another cooking oil like avocado oil, canola oil, or vegetable oil.
- Onion and Garlic: If you don’t have onion, you can use shallots or scallions as a substitute. If you don’t have garlic, you can use garlic powder or granulated garlic as an alternative.
- Tomato Paste: Use tomato sauce or crushed tomatoes in place of tomato paste. Just be aware that the texture and flavor may vary slightly.
- Smoked Paprika: If you don’t have smoked paprika, you can use regular paprika
- Ground Cumin, Chili Powder, Dried Oregano, Salt, and Black Pepper: Adjust the quantities of these spices based on your personal taste preferences. Feel free to experiment and add other spices or herbs that you enjoy.
- Soy Sauce or Tamari: Substitute with liquid aminos, coconut aminos, or Worcestershire sauce if you don’t have soy sauce or tamari on hand.
- Nutritional Yeast: If you don’t have nutritional yeast, you can omit it. It adds a cheesy flavor, but the recipe will still be delicious without.
Note: Remember, these substitutions may slightly alter the flavor and texture of the final dish, but they can help you adapt the recipe based on the ingredients you have on hand.
How to make Vegan Chorizo? (steps and method)
- In a medium bowl, combine 1 cup of textured vegetable protein (TVP) with 1 cup of vegetable broth. In a separate bowl, soak dry red chillis.
- Next, allow the TVP to soak in the broth for about 10 minutes until it absorbs the liquid and becomes soft. Add to a blender and blend coarsly.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped small onion to the skillet and sauté for about 5 minutes until it becomes translucent.
- Subsequently, add the minced garlic to the skillet and cook for an additional minute until fragrant. Add the caramelized onions and garlic into the blender
- Add the tomato paste to the onion and garlic. Blend to combine everything. Add smoked paprika, ground cumin, chili powder, dried oregano, salt (or to taste), and black pepper to the blender. Next, mix all the spices into the TVP mixture until well-coated.
- Add the red chilies to a blender with the rest of the spices, blend smoothly. You can add a few tbsp of the reserved water to help with the blending.
- Add vital wheat gluten to this mixture and bring it all together in the food processor.
Note: You can also just mix it with your hand but make sure to knead for a long time.
Now, make sausage-like shapes with this and tightly wrap it in plastic wrap. Alternatively, you can additionally add an aluminum foil around.
Steaming the Chorizo:
- Place the chorizo in a steamer and Steam them for 10-15 minutes.
- Your homemade vegan chorizo is now ready to be used in your favorite recipes. Enjoy it in tacos, burritos, nachos, or any other dish that calls for a flavorful and spicy chorizo substitute.
- Chorizos can shine as a main dish on their own. Alternatively, they can be incorporated as an ingredient, lending their flavor to complement other ingredients in dishes like pastas, soups, stir-fries, or even pizza toppings.
Storage
Vegan Chorizo can be stored in the fridge for 3-4 days or can be kept frozen for 4 weeks.
Check out my other recipes:
- Vegan Korean Hot Dogs
- Vegan Malai Kofta
- Vegan Biryani
Also, I’ve started a brand-new series where I am spicing up American and British foods. Join @ beextravegant as we explore the vibrant world of vegan cuisine and bring a whole new level of creativity to the kitchen. Follow me on Instagram to be part of this journey as we redefine flavors, discover exciting twists, and make every meal a celebration of deliciousness.
Spicy Vegan Chorizo
Ingredients1x2x3x
- 1 cup or 68 g TVP Textured vegetable protein or textured soy protein
- 10 dried red chilies
- 1/2 tsp oregano
- 3-4 cloves garlic minced
- 1 onion finely chopped
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp sugar
- 1 tbsp tomato paste
- 2 1/2 cups or 300 g vital wheat gluten
- 1 tbsp oil
Instructions
- Add boiling water to TVP and let it rehydrate. Once rehydrated, add to a food processor and process until grainy. Not smooth! Set the jar aside and don’t wash it yet.
- Add the dried chilies to water in a pan and bring to a boil.
- In another pan, add a tbsp oil, add the diced onion, and cook until translucent.
- Then add the minced garlic and cook until the onions turn golden. Turn off the heat and set aside to cool down.
- Once the red chilies soften, remove them and let them cool. Save some of the water to help with the blending.
- Add the red chilies to a blender with the rest of the spices, and tomato paste and blend smooth. You can add a few tbsp of the reserved water to help with the blending.
- Pour the chili paste, cooked onion, and garlic into the processor jar and blend them to help incorporate everything before you add the vital wheat gluten.
- Add vital wheat gluten to this mixture and bring it all together in the food processor. You can also just mix it with your hand but make sure to knead for a long time.
- Now, make sausage-like shapes with this and tightly wrap it in plastic wrap. You can additionally add an aluminum foil around. Steam them for 10-15 minutes.
Nutrition
Discover these mouthwatering Vegan Korean Corn Dogs, a delightful plant-based version of the beloved street food sensation. Originating from South Korea, these crispy and indulgent corn dogs have captured the hearts and taste buds of food lovers worldwide. It’s so easy to veganize this delectable recipe by using your favorite vegan sausage/hot dog.
It is the perfect combination of fluffy dough, savory vegan sausages, and a satisfyingly crunchy fermented cornmeal coating. Follow this easy recipe to create your own Vegan Korean Corn dogs that will impress even the most discerning palates.
In this blog post, I will walk you through the step-by-step process of creating these delectable Vegan Korean Corn dogs. I will also provide variations and tips to customize your corn dogs to suit your taste preferences. So, let’s dive into the irresistible goodness of these Vegan Korean Corn dogs!
American Corn dog VS Korean Corn dog
When it comes to corn dogs, there are two distinct styles that have captured the hearts of food enthusiasts around the world: the American corn dog and the Korean corn dog. While both variations share a similar concept. They both have a savory sausage encased in a cornmeal batter, they each offer their own unique twists and flavors. Let’s explore the characteristics that set them apart:
- Shape and Presentation : American Corn dog : In the United States, corn dogs are typically long and cylindrical in shape. The sausage is skewered on a stick, dipped in cornmeal batter, and deep-fried to a golden brown. The result is a portable, handheld treat perfect for enjoying at fairs, carnivals, or as a quick snack. Korean Corn dog : In contrast, Korean corn dogs take presentation to the next level. They are often larger and rounder in shape, resembling a softball. This is due to the fermented batter with yeast. The corn dog is skewered, coated in a variety of creative toppings, and then fried to perfection. From panko breadcrumbs to french fries, these corndogs boast an array of exciting textures and flavors.
- Batter and Texture : American Corn dog : The batter used for American corndogs is a simple mixture of cornmeal with a touch of seasoning. The result is a crispy and slightly sweet coating that complements the savory sausage inside. The texture tends to be lighter and more bread-like. Korean Corn dog : Korean corn dogs, on the other hand, feature a unique batter that incorporates yeast to make it fluffier. This results in a chewier and thick. The batter provides a delightful contrast to the filling and toppings.
- Fillings and Toppings: American Corn dog : Traditional American corn dogs typically feature a classic hot dog or sausage as the filling. However, variations with different types of sausages, including vegetarian or vegan options, have become increasingly popular. (Hence this vegan Korean corn dog recipe). While toppings on American corn dogs are often limited to ketchup and mustard, some creative adaptations include cheese, jalapenos, etc. Korean Corn dog : Korean corn dogs offer an exciting array of fillings and toppings. In addition to the traditional hot dog or sausage, you can find variations with potatoes or cheese as the filling. Once fried, these corn dogs are rolled in various toppings. Toppings such as panko breadcrumbs, crushed potato chips, or even ramen noodles. Some vendors even offer dipping sauces like ketchup, mustard, or sweet chili sauce for an extra burst of flavor.
While both American and Korean corndogs have their own distinct characteristics, they share a common goal: to satisfy cravings for a delicious and indulgent handheld treat. Whether you prefer the classic simplicity of the American corn dog or the bold creativity of the Korean corndog, both varieties offer a delightful experience that will surely leave you craving more.
How to make Vegan Korean Corndogs?
When it comes to making corndogs vegan, it’s about finding the right substitutes to recreate the classic flavors and textures.
- Choose vegan-friendly sausages or hot dogs made from plant-based ingredients like tofu, tempeh, seitan, or even vegetables. Make sure to check the label to ensure they are free from animal products.
- Next, prepare a batter using a combination of cornmeal, flour (you can use all-purpose or a gluten-free alternative), plant-based milk (such as almond, soy, or oat milk).
- Dip each vegan sausage into the batter, making sure it is evenly coated, cover in the potatoes and pinko breadcrumbs. Then, deep-fry until golden brown and crispy.
- Serve your homemade vegan corndogs on sticks for a classic presentation, and don’t forget to pair them with your favorite vegan-friendly condiments like ketchup, mustard, or vegan Gochujang Mayo.
- With this simple substitution and a few tweaks to the batter, you can enjoy the nostalgic goodness of corndogs while keeping them entirely plant-based
Check out other vegan delights from the blog:
- Vegan Grilled Cheese Sandwich
- Vegan Spicy Mac n Cheese
Vegan Korean Corn Dogs
Ingredients1x2x3x
- 4-5 Vegan sausages hot dogs
- 1 cup lukewarm water
- 2 tablespoons white or brown sugar
- 1 package dry yeast about 2 teaspoons
- ½ teaspoon salt
- 1 cup all-purpose flour 120 g
- ¾ cup cornmeal 40 g
- 4 wooden skewers
- 1 lb 450 g peeled potato, cut into ¼ inch-small cubes, rinsed, and soaked in cold water
- 2 tablespoons all-purpose flour
- ½ cup Japanese panko breadcrumbs
- Oil for frying
- Sugar
- Gochujang mayo (optional)
Instructions
Make dough:
- Combine the warm water and sugar in a bowl. Stir well.
- Add the active dry yeast and let it sit for a few minutes until the yeast dissolves.
- Add the salt, cornmeal and flour. Mix well with a wooden spoon for about 2 minutes until it is lump-free.
- Cover and let it sit until the volume doubles in size, about 1 hour.
Prepare the potato & skewers:
- Boil a quart (1L) of water in a pan. Drain the soaking potatoes and add them to the boiling water. Blanch for 2 minutes.
- Drain the potato and rinse in cold running water to remove any excess starch.
- Drain the potato and dry the pieces with a cotton cloth or paper towel.
- Place the potato pieces into a bowl and mix with 2 tablespoons of flour and set aside.
- Skewer the vegan hot dogs on skewers or wooden chopsticks.
Shaping and frying:
- Heat 4 inches of oil in a large frying pan or wok to 320°F- 330°F (about 165 C). The pan should be deep and wide enough to immerse at least one hot dog plus the stick. If you don’t have a kitchen thermometer, use a wooden chopstick to dip a bit of dough into the oil. If it bubbles vigorously, it’s ready to fry!
- Place the diced potato on a large pan next to your bread crumbs and your batter, all in a row. Coat a hot dog skewer with the batter, turning the skewer around so it’s fully covered. You can use your hands to shape it a bit if you need to! Then roll it in the potato bits, and pack them into the batter a bit with your hands, until they stick. You need to be quick in all this and the process can get slightly messy but don’t worry it’s all worth it!
- Then roll it in the breadcrumbs until it’s completely covered before dropping the battered dog into the hot oil.
- Fry for 6 to 7 minutes until they turn golden brown and use tongs to take it out. Drain on paper towels.
- Repeat with all of your hot dog skewers.
Garnish:
- You can garnish as you like, but Korean street vendors lightly dust each hot dog in sugar.
- I like to drizzle with Gochujang mayo on top (1 tbsp gochujang mixed with 3 tbsp vegan mayo). Serve and eat right away!
Nutrition
This watermelon mocktail spritzer is the perfect summer drink to enjoy in this sweltering heat! It involves the use of a few simple ingredients and you can enjoy a fun drink without alcohol. The ginger adds a fun kick to this but you can also add a boozy twist to this drink if you want to!
Ingredients to make Watermelon Mocktail Spritzer
The recipe is super simple and basically need only 5 ingredients to make this Watermelon mocktail spritzer:
- Watermelon : Duh .
- Mint leaves : It adds a minty aromatic touch to this drink that I love! You can also use basil instead.
- Lime juice : You can add lemon juice instead to add a citrusy flavour to balance the sweetness
- Concentrated ginger syrup : I use on that is 100% ginger. But you can also use fresh ginger and blend it to extract the liquid.
- Ice cubes : To make it CHLLED!
- Sugar : You can sub with agave or maple syrup.
- Sparkling water : You can use regular water if you don’t have sparkling variety.
Other summer recipes to enjoy from the blog:
- Mango Lassi
- Mango Cardamom Nice-Cream
Watrermelon Mocktail Spritzer
Ingredients1x2x3x
- 4 cups cubed watermelon you don’t need to be super accurate here
- 5-6 mint leaves
- 2 tbsp concentrated ginger syrup
- 2 tbsp freshly squeezed lime juice
- 4-5 tsp sugar if the watermelon isn’t sweet enough
- 2 cups cold sparkling water
Instructions
- Use a crusher to crush the watermelon and mint leaves and release the juices in a pitcher. Alternatively, blend the cubed watermelon in a blender, until smooth, working in batches if needed. Pour mixture through a strainer into a large, clean pitcher. (You may discard the solids as they will be without flavor)
- Add concentrated ginger syrup and lime juice, stirring to combine. Stir in the sparkling water. Taste for sugar, ginger, or lime and add according to preference. Pour into a glass over ice, and garnish with a sprig of mint. Want to make this boozy? Just add a splash of vodka or tequila!
Nutrition
Spicy Vegan Chorizo
Ingredients1x2x3x
- 1 cup or 68 g TVP Textured vegetable protein or textured soy protein
- 10 dried red chilies
- 1/2 tsp oregano
- 3-4 cloves garlic minced
- 1 onion finely chopped
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp sugar
- 1 tbsp tomato paste
- 2 1/2 cups or 300 g vital wheat gluten
- 1 tbsp oil
Instructions
- Add boiling water to TVP and let it rehydrate. Once rehydrated, add to a food processor and process until grainy. Not smooth! Set the jar aside and don’t wash it yet.
- Add the dried chilies to water in a pan and bring to a boil.
- In another pan, add a tbsp oil, add the diced onion, and cook until translucent.
- Then add the minced garlic and cook until the onions turn golden. Turn off the heat and set aside to cool down.
- Once the red chilies soften, remove them and let them cool. Save some of the water to help with the blending.
- Add the red chilies to a blender with the rest of the spices, and tomato paste and blend smooth. You can add a few tbsp of the reserved water to help with the blending.
- Pour the chili paste, cooked onion, and garlic into the processor jar and blend them to help incorporate everything before you add the vital wheat gluten.
- Add vital wheat gluten to this mixture and bring it all together in the food processor. You can also just mix it with your hand but make sure to knead for a long time.
- Now, make sausage-like shapes with this and tightly wrap it in plastic wrap. You can additionally add an aluminum foil around. Steam them for 10-15 minutes.
