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Vegan Chorizo


This vegan chorizo recipe is made with a combination of sauerkraut, garlic, and spices to create a flavorful and convincing plant-based version of the Spanish sausage.

: Spanish-Inspired Vegan
Servings: 1 pound (450g)


  • 1 cup (115g) cooked chickpeas
  • 1/2 cup (60g) sauerkraut
  • 3 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil


  1. In a blender or food processor, combine the chickpeas, sauerkraut, garlic, smoked paprika, cumin, cayenne pepper, salt, and black pepper.
  2. Blend until smooth, scraping down the sides of the bowl as needed.
  3. Transfer the mixture to a bowl and stir in the olive oil.
  4. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 24 hours to allow the flavors to meld together.

Serving Ideas

Once the vegan chorizo has chilled, you can use it in place of traditional chorizo in many recipes. Some ideas include:

  • Adding slices to a breakfast burrito or wrap
  • Using it as a topping for tacos or nachos
  • Including it in a vegan paella dish
  • Serving it with crackers and mustard as a snack

Matching Wines

Tempranillo: This Spanish red wine is a great match for vegan chorizo. Tempranillo's moderate acidity and firm tannins will cut through the richness of the sauerkraut and spices, while its flavors of cherry, plum, and earthy notes will complement the smoky and savory aspects of the dish.

Grenache Rosé: A dry rosé can be a delightful match for vegan chorizo. The Grenache grape's natural sweetness will balance out the savory and spicy flavors, while its acidity will keep the palate refreshed. The wine's fruitiness will also enhance the overall flavor experience.

Mencia: This Spanish red wine is another great option to pair with vegan chorizo. Mencia's dark fruit flavors and subtle earthy notes will complement the bold and smoky flavors of the dish, while its moderate acidity will cut through the richness of the sauerkraut and spices.