Enjoy a tasty, gluten-free alternative with these vegan chorizo crumbles. Perfect for tacos, nachos, and more, they deliver bold flavors without the meat.
Step:1 Textured vegetable protein (TVP), smoked paprika, chili powder, garlic powder, onion powder, cumin, soy sauce, olive oil, and a pinch of salt.
Step:2 Rehydrate textured vegetable protein (TVP) in hot water or vegetable broth until tender. This will serve as the base for your chorizo crumbles.
Step:3 Combine smoked paprika, chili powder, garlic powder, onion powder, and cumin. This spice mix gives the crumbles their distinctive chorizo flavor.
Step:4 Heat olive oil in a pan and sauté the rehydrated TVP until golden. This step enhances the texture and flavor of the crumbles.
Step:5 Stir in the spice mix and soy sauce. Cook for a few more minutes to let the flavors meld and the crumbles become well-seasoned.
Step:6 If needed, adjust the texture by adding a bit of water or broth. The goal is to achieve a slightly crumbly, meat-like consistency.
Step:7 Use these vegan chorizo crumbles in tacos, burritos, or as a topping for nachos. Versatile and flavorful, they add a delicious twist to any dish.
Step:8 Store leftovers in an airtight container in the refrigerator for up to a week. These crumbles can also be frozen for longer storage.