Vegan Grilled Chorizo with Charred Vegetables

Fire up the grill for this mouthwatering Vegan Grilled Chorizo with Charred Vegetables—a plant-based feast that’s as satisfying as it is flavorful! Crafted with protein-packed textured vegetable protein (TVP) and aromatic spices like smoked paprika, cumin, and oregano, the homemade vegan chorizo delivers smoky, savory richness with just a hint of spice. Accompanied by beautifully charred red bell pepper, zucchini, and red onion, this colorful dish bursts with bold flavors and vibrant textures. Perfect for summer barbecues or weeknight dinners, this recipe is not only easy to prepare but also entirely meat-free, making it a hit with vegans and omnivores alike. Serve it fresh off the grill, finished with a zesty squeeze of lemon juice for a refreshing citrus kick. Ideal for anyone seeking a healthy, high-protein vegan meal with a gourmet twist!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1.5 cups Vegetable broth
• 0.5 cup Chickpea flour
• 2 teaspoons Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Soy sauce
• 1 tablespoon Tomato paste
• 3 tablespoons Olive oil
• 1 Red bell pepper
• 1 Zucchini
• 1 Red onion
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

In a bowl, combine TVP and vegetable broth. Let it sit for about 10 minutes to rehydrate.

Step 2

In a large mixing bowl, combine rehydrated TVP, chickpea flour, smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne pepper, soy sauce, tomato paste, and 1 tablespoon of olive oil. Mix until a dough-like consistency forms.

Step 3

Divide the mixture into 4 equal parts. Shape each part into a sausage-like cylindrical shape, wrapping tightly with aluminum foil to maintain the shape.

Step 4

Preheat the grill to medium-high heat. Place the wrapped chorizo onto the grill, cooking for about 15-20 minutes, turning occasionally until firm.

Step 5

While the chorizo is grilling, prepare the vegetables: cut the red bell pepper, zucchini, and red onion into large chunks.

Step 6

Toss the vegetables with the remaining olive oil, salt, and black pepper.

Step 7

Place the vegetables on the grill, cooking for about 8-10 minutes or until they are tender and charred, turning occasionally for even grilling.

Step 8

Remove the chorizo from the foil and return to the grill for an additional 2-3 minutes to get a nice char on the outside.

Step 9

Drizzle lemon juice over the grilled vegetables before serving.

Step 10

Serve the charred vegetables alongside the grilled chorizo. Enjoy!

Nutrition Facts

Serving size	(1190.3g)

Amount per serving	% Daily Value*
Calories	1663.7

Total Fat 54.4g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 5.2g
Cholesterol 0mg	0%
Sodium 6078.6mg	0%
Total Carbohydrate 167.0g	0%
Dietary Fiber 48.7g	0%
Total Sugars 45.6g
Protein 131.8g	0%

Vitamin D 0IU	0%
Calcium 560.3mg	0%
Iron 29.6mg	0%
Potassium 6242.9mg	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: 29.1%

Protein: 31.3%

Carbs: 39.6%