Low Sodium Vegan Chorizo

Bold, smoky, and packed with flavor, this Low Sodium Vegan Chorizo is the perfect plant-based alternative to traditional chorizo, without compromising on taste. Made with protein-rich textured vegetable protein (TVP) and infused with a blend of vibrant spices like smoked paprika, chili powder, and cumin, this recipe brings a savory, hearty kick to your favorite dishes. The addition of coconut aminos, maple syrup, and white vinegar creates a balanced depth of flavor, while being mindful of sodium levels. Ready in just 25 minutes, this versatile vegan chorizo works beautifully as a taco filling, a topping for grain bowls, or even a next-level pizza addition. Whether you're embracing a low-sodium diet or simply looking for a healthy plant-based meal, this recipe is a must-try!

Nutriscore Rating: 92/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1 cup Vegetable Broth (low sodium)
• 1 tablespoon Olive Oil
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 1.5 teaspoons Smoked Paprika
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 0.5 teaspoon Ground Coriander
• 0.5 teaspoon Oregano (dried)
• 0.25 teaspoon Cayenne Pepper
• 1 tablespoon Tomato Paste (no-salt-added)
• 1 tablespoon Coconut Aminos
• 1 teaspoon Maple Syrup
• 1 teaspoon White Vinegar
• 0.5 teaspoon Ground Black Pepper

Directions

Step 1

In a medium bowl, combine the TVP and low-sodium vegetable broth. Stir well and let it sit for 5-7 minutes to rehydrate. Once rehydrated, fluff the TVP with a fork and set it aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, or until translucent.

Step 3

Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 4

Stir in the smoked paprika, cumin, chili powder, coriander, oregano, and cayenne pepper. Toast the spices for 30 seconds to release their flavors.

Step 5

Add the rehydrated TVP to the skillet and mix well to coat it with the spices.

Step 6

Stir in the tomato paste, coconut aminos, maple syrup, and white vinegar. Mix until all the ingredients are well incorporated.

Step 7

Cook the mixture for 3-5 minutes, stirring frequently, until the flavors meld together and the TVP begins to brown slightly.

Step 8

Season with ground black pepper to taste. Adjust the seasoning if needed, but keep it low sodium by avoiding added salt.

Step 9

Remove from heat and let the vegan chorizo cool slightly before serving.

Step 10

Serve as a filling for tacos, burritos, or use it as a topping for salads, grain bowls, or pizzas. Enjoy!

Nutrition Facts

Serving size	(581.5g)

Amount per serving	% Daily Value*
Calories	919.4

Total Fat 17.8g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 509.2mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 32.0g	0%
Total Sugars 21.7g
Protein 104.1g	0%

Vitamin D 0IU	0%
Calcium 417.7mg	0%
Iron 22.8mg	0%
Potassium 4151.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.4%

Protein: 45.3%

Carbs: 37.3%