This Homemade Soy Chorizo is a spicy and savory recipe, which is made with textured soy protein and a rich blend of Mexican chiles. It’s the perfect vegetarian alternative to traditional chorizo, a flavorful, from-scratch recipe that’s perfect for meal prepping.
Jump to RecipeHomemade Soy Chorizo Ingredients
An authentic combination for a delicious and healthy plant-based chorizo.
For Rehydrating the Soy:
- 3 cups textured soy protein (soy meat/crumbles, about 200g)
- ⅓ medium onion
- 1 bay leaf
- 1 large garlic clove
For the Adobo Sauce:
- 5 guajillo peppers, stemmed and seeded
- 1 chile ancho, stemmed and seeded
- Optional: 3 chile de arbol peppers, for heat
- 2 garlic cloves, peeled
- ⅓ medium onion
- 1 Tablespoon kosher or sea salt
- 1 cube vegetable bouillon
- ¼ cup white vinegar
- ¼ cup vegetable oil
- Spices: ⅓ tsp ground cumin, 1 tsp dried oregano, 1 tsp paprika, ⅛ tsp ground cinnamon, 16 black peppercorns, 4 whole cloves
How To Make Homemade Soy Chorizo
A step-by-step guide to this flavorful, from-scratch vegetarian staple.
- Rehydrate the Soy Protein: In a large pot, bring about 12 cups of water to a boil. Add the onion, bay leaf, garlic, and a tablespoon of salt. Boil for 3 minutes, then add the soy crumbles. Cook on high for 10 minutes. Drain the soy in a colander and press it firmly with the back of a spoon to remove as much liquid as possible. Set aside.
- Soften the Chiles: In a medium pot, place the stemmed and seeded guajillo, ancho, and optional arbol chiles. Add the onion and garlic for the sauce, and cover everything with hot water. Cook for about 5 minutes on high heat until the chiles are soft and pliable. Let them cool for about 10 minutes.
- Blend the Adobo Sauce: Transfer the softened chiles, onion, and garlic to a blender. Add all the spices (cumin, oregano, paprika, cinnamon, peppercorns, cloves), the salt, the vegetable bouillon cube, the vinegar, the oil, and 2 to 3 tablespoons of the chile cooking water. Blend for about 3 minutes, until the sauce is completely smooth.
- Combine and Marinate: In a large bowl, combine the drained soy meat with the adobo sauce. Use a spatula or your gloved hands to mix and squeeze the ingredients together, ensuring the soy is completely saturated with the sauce.
- Rest and Store: Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for at least 2 hours, but preferably overnight, to allow the flavors to meld. It is now ready to be cooked and used in your favorite recipes.
Recipe Tips
For the most authentic and delicious soy chorizo.
- Why use dried chiles? Dried chiles are the heart and soul of authentic Mexican sauces. Guajillo chiles provide a mild, fruity flavor and a beautiful red color, while the ancho chile adds a deep, smoky, raisin-like sweetness. The chile de arbol is purely for heat. Toasting them briefly in a dry pan before rehydrating will awaken even more flavor.
- How to get the best texture? Pressing as much water as possible out of the rehydrated soy crumbles is a crucial step. This allows the soy to act like a sponge and soak up the flavorful adobo sauce, which is key to the final texture and taste.
- Can I make this ahead of time? Absolutely! This recipe is designed to be made ahead. The flavor is significantly better after it has had a chance to marinate and rest overnight in the refrigerator.
- How to cook soy chorizo? To cook the prepared soy chorizo, simply place it in a hot, lightly oiled skillet and cook, stirring, until it’s heated through and begins to get crispy, about 5-7 minutes.
What To Serve With Soy Chorizo
Perfect pairings for this versatile and healthy plant-based protein.
Soy chorizo is incredibly versatile and is a fantastic vegetarian staple. It’s perfect for:
- Tacos: Served in warm corn tortillas with chopped onion, cilantro, and a squeeze of lime.
- Breakfast: Scrambled with eggs or tofu for a classic “chorizo con huevos.”
- Queso Fundido: As a topping for melted cheese dip.
- Soups and Stews: Added to a pot of black bean soup or chili for a smoky, spicy kick.
How To Store Homemade Soy Chorizo
Keeping your plant-based chorizo fresh and ready to use.
- Refrigerate: Store the uncooked, marinated soy chorizo in an airtight container in the refrigerator. It will keep well for up to a week.
- Freeze: This freezes beautifully. Place it in a freezer-safe bag, press out the air, and it can be frozen for up to 6 months. Thaw overnight in the refrigerator before using.
Homemade Soy Chorizo Nutrition Facts
An estimated guide per 1 cup serving (uncooked).
- Calories: 149kcal
- Carbohydrates: 15g
- Protein: 12g
- Fat: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Textured soy protein (TSP), also known as soy meat or TVP (textured vegetable protein), is a dehydrated product made from soy flour. When rehydrated, it has a chewy texture that is very similar to ground meat, making it an excellent plant-based substitute.
The main chiles used (guajillo and ancho) are very mild and are used for flavor, not heat. The spice level comes entirely from the optional chile de arbol peppers. Use one for a mild kick, and three for a spicy version.
You can find them in the international aisle of most large supermarkets, at any Latin American grocery store, or online.
Try More Recipes:
- Trader Joe’s Pumpkin Gnocchi Recipe
- Trader Joe’s Pumpkin Bread Recipe
- Trader Joe’s Crispy Pork Belly Recipe
Trader Joe’s Soy Chorizo Recipe
Course: DinnerCuisine: MexicanDifficulty: Easy5
servings20
minutes20
minutes149
kcalAn authentic, from-scratch recipe for a flavorful, spicy, and healthy plant-based soy chorizo, made with textured soy protein and a rich adobo sauce of dried Mexican chiles.
Ingredients
3 cups textured soy protein (soy crumbles)
Adobo Sauce: 5 guajillo chiles, 1 chile ancho, 3 chiles de arbol (optional), 2 cloves garlic, ⅓ onion, ¼ cup white vinegar, ¼ cup vegetable oil.
Spices: Cumin, oregano, paprika, cinnamon, peppercorns, cloves, salt, vegetable bouillon.
Directions
- Rehydrate Soy: Boil the soy crumbles in a large pot of water with a piece of onion, a bay leaf, and a garlic clove for 10 minutes. Drain very well, pressing out all excess liquid.
- Make Adobo: In a separate pot, soften the stemmed and seeded dried chiles with onion and garlic in hot water for 5 minutes.
- In a blender, combine the softened chiles and their cooking aromatics with all the spices, vinegar, oil, and a few tablespoons of the chile water. Blend until completely smooth.
- Marinate: In a large bowl, mix the drained soy meat with the adobo sauce until thoroughly saturated.
- Cover and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
- To cook, sauté in a hot skillet until heated through and crispy.
Notes
- Squeezing the rehydrated soy meat as dry as possible is the crucial step for the best flavor and texture.
- The overnight marinating period is highly recommended to allow the soy to absorb all the delicious flavors of the adobo.
- Wear gloves when mixing the soy with the red adobo sauce to avoid staining your hands.
- The finished, uncooked soy chorizo can be stored in the fridge for a week or frozen for months.
