Plant-based, vegan chorizo recipe


  • 250 ml (1 cup) vital wheat gluten
  • 50 ml (3.5 tbsp.) chickpea flour
  • 4-5 crushed garlic cloves
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. olive oil
  • 2 tbsp. soy sauce
  • 1 tsp. liquid smoke
  • 4 tbsp. tomato paste concentrate
  • 400 ml (1.7 cups) cold/lukewarm vegetable broth
  • 4 tbsp. nutritional yeast flakes
  • 2 tbsp. Marmite (it's also good without, but Marmite adds great umami)
  • 1 tbsp. cumin
  • 1 tsp. coriander
  • 2 tbsp. paprika
  • 1 tbsp. smoked paprika
  • 1 tbsp. chilli powder (or more)
  • 1 tbsp. chilli flakes
  • 1 tsp. turmeric
  • 1 tsp. pepper

  • If you want a deeper red colour, add 3 tsp. of red fruit colouring or beetroot juice


  1. Preheat the oven to 180°C (350°F). 
  2. Stir all the ingredients together in a mixer (or a large bowl). Knead the "dough" for 3 minutes and let it rest for 10 minutes. It doesn't necessarily get completely smooth, but that's just good for the texture.
  3. Divide the dough into 6 pieces of equal size. The dough is sticky so use a rubber spatula.
  4. Roll each piece into a sheet of baking paper of the appropriate size, and then shape the chorizos into "sausages". They must be about 3 cm (1.2 inches) thick, and the baking paper must be twisted shut at each end so that no air enters. Avoid using foil - it's bad for the environment.
  5. Place the chorizos on a baking sheet and bake for one hour. Let them cool slightly, and then put them in the fridge overnight before eating (the longer they're in the fridge, the more the flavour comes through).


Use your homemade chorizo to make this amazing paella-inspired dish.

Plant-based chorizo



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