Even better? They’re plant-based, gluten-free, soy-free, and made with just 10 wholesome ingredients! Not only are these chorizo links packed with flavor and super satisfying, but they’re incredibly versatile and so great as a freezer staple. Let us show you how it’s done!
Origins of Chorizo
Chorizo is a spicy sausage enjoyed in many regions of the world, but it’s especially popular in and believed to have originated in Spain and Portugal. It’s also common in Mexican cuisine, where it’s typically spicier due to swapping imported Spanish paprika for local chili peppers. The following is a similarly spicy, smoky version made plant-based and in link form!
How to Make Vegan Chorizo Links
Drawing inspiration from our vegan sausage links, these chorizo links are made with a wholesome oat, bean, and mushroom base. Flax eggs provide the binding, while chili powder, smoked paprika, and ketchup add smoky, spicy chorizo flavor. Optional cayenne and garlic add even more punch. Once the mixture is pulsed in the food processor, it develops a beautiful red-tinted color. Lastly, we add in chopped walnuts for a contrast of textures and boost of omega 3s. The mixture is then ready to form into links. The links will be tender before steaming but become firm once cooked thanks to the magical properties of oats. They’re then ready for browning in a skillet or freezing for quick, fiber-filled breakfasts. We hope you LOVE these vegan chorizo links! They’re:SmokySpicySatisfyingFlavor-packed& SO delicious! Enjoy them alongside your favorite breakfast or brunch dishes, or in paella, breakfast hash, burritos, tacos (recipe coming soon!), and beyond! They’re especially delicious served with our Southwest Tofu Scramble, Perfect Roasted Potatoes, and Zesty Mango Habanero Hot Sauce.
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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
