Vegan Chorizo

*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Garbanzo beans (chickpeas), drained and rinsed 2 cans
Canned diced tomatoes 1/2 cup
Apple cider vinegar 2 tbsp
Soy sauce 2 tsp
Club House Paprika 2 tbsp
Club House Garlic Powder 1 tbsp
Club House Cumin, Ground 1 tsp
Club House Pepper, Black Coarse Grind 1 tsp
Club House Red Pepper, Crushed 1/4 tsp
Club House Cloves, Ground 1/8 tsp
Salt 1/2 tsp
Oil, divided 4 tbsp
Finely minced onion 1 cup
Finely chopped white mushrooms 1 cup
Water 1/2 cup
Club House Oregano Leaves 1 tsp

chef's tip

Chorizo can be used in a variety of dishes. Often served with breakfast, it is also the perfect addition to burritos and fried potatoes, or a great filling for tacos and empanadas.
Don’t have a food processor? Mash garbanzo beans and tomatoes into coarse chunks with a potato masher or fork. Stir in vinegar, soy sauce, spices and salt, and continue as directed.
When cooking the garbanzo bean mixture, try to “brown” the mixture well, similar to browning beef or crumbled sausage. This will add a deeper flavour and a bit of a crispy texture to the mixture.
For a spicier vegan chorizo add finely chopped chipotle, fresh jalapeno or any of your favourite chile peppers into the mixture while browning.



Place garbanzo beans, tomatoes, cider vinegar, soy sauce, spices and salt in large bowl; toss to coat well.

Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of garbanzo beans remain.

Heat 2 tablespoons (30 ml) of the oil in a large nonstick skillet on medium heat. Add onions and mushrooms; cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in garbanzo bean mixture and water. Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture.

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