We knew we needed to create Vegan Chorizo Links after perfecting Vegan Sausage Links and Easy Vegan Chorizo. We’ve combined the two recipes to make the best of both – smoky and spicy flavors in links!
Even better? They’re plant-based. They’re gluten-free That are soy-free. And made from just ten healthy ingredients. These chorizos are not only delicious and satisfying but also so versatile. We’ll show you how to do it!
The Origins of Chorizo
Chorizo is a spicy, hot sausage that’s enjoyed all over the world. But it’s particularly popular in Spain and Portugal. It was believed to have originated there. In Mexican food, it is also popular. The Mexican version is usually spicier because the local chili peppers are substituted for imported Spanish paprika. This is a similar spicy, smoky recipe that’s plant-based.
How to make vegan Chorizo Links
These chorizo links take inspiration from our Vegan Sausage Links. They are made using a healthy oats, beans, and mushroom base.
Flax egg provides the binding, while Chili powder, Smoked Paprika, and Ketchup add smoky, spicy chorizo flavors. Cayenne, garlic, and smoked paprika can be added to the recipe for an extra punch.
The mixture will turn a lovely red color after it is pulverized in the processor.
- 3 Tbsp ground flaxseed (flax seeds)
- Half a cup of water
- 1 (15-oz.) Can red kidney beans
- Roll oats, 1 1/2 cups (certified gluten-free if needed).
- 1 cup of cremini mushrooms, roughly chopped
- 5 tsp chili powder blend (NOT chili flakes or cayenne pepper)
- 5 tsp smoked paprika
- 1/2 – 1 tsp cayenne (optional)
- 3 Tbsp Ketchup
- Four cloves of minced garlic ( optional
- Use 1 tsp of each black pepper & sea salt
- 1 cup finely chopped walnuts
- 2 Tbsp avocado oil (for cooking)
- Add flaxseed meal to water in a small bowl and stir to combine. Allow to rest for five minutes.
- Rinse and drain the kidney beans. Pat them dry with a paper towel or kitchen towel.
- Pulse the oats in a processor (or blender) until they become a coarse, flour-like texture. There should be no visible whole oats.
- Add the mushrooms and beans to the oats and pulse several times to break them down into smaller pieces. Add the flax egg, chili powder (start with a small amount), smoked paprika (optional), cayenne pepper (optional), ketchup (optional), garlic (optional), salt, and pepper. To combine the ingredients, pulse to mix. Avoid processing into a smooth paste. Leave some chunks in there for texture. Season with additional salt and pepper, paprika to add smokiness, or cayenne to increase heat. Add the walnuts to the bowl. Stir until well combined.
- Form a mini-sausage link by scooping two tablespoons out of the mixture. If the mixture is too sticky to handle, wet your hands and try again. You can make 16 sausages with two tablespoons or eight links at 6 inches using a 1/3 cup.
- Place the sausages, once formed, on a parchment-lined plate and refrigerate for 20-25 mins, or until they are firm to the touch and not sticky.
- As your sausages are chilling, heat a few inches (about a foot) of water in a large pot fitted with a Steamer Insert. Wrap each link with a piece of parchment and twist the ends together to seal. Remove the links from the fridge. Place the links into the steamer basket and steam them for 30 minutes until they are firm and cooked. To avoid burning your pot, add more water after 15 minutes (or whenever necessary).
- To cook and brown the sausages, heat a large cast iron skillet over medium heat. Add 1 Tbsp (15 ml) oil to the pan. To cook and brown sausages in a large skillet, add 1 tbsp (15ml) of oil and heat the pan over medium heat. Add as many links as you can comfortably fit into the pan and cook for 5-10 mins, rotating the pan now and then until the sides are lightly browned. Repeat the process with additional oil and sausages. If desired, you can cook the links using a grill.
- Enjoy them on their own, or pair them with your favorite brunch or breakfast items. These are especially good with our Southwest Tofu Scramble and Perfect Roasted Potatoes. Corn Tortillas and Mango Habanero Hot Sauce.
- Keep leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. You can cook them directly on the stovetop.