Homemade Soyrizo (Vegan Soy Chorizo) Recipe

Alright, this was a long time coming! Back in September 2013, I was craving the Trader Joe’s Soy Chorizo and couldn’t get to a TJ’s. So I found the ingredients list for inspiration, and figured out how to make a copycat version myself. The results were completely delicious and I shared the homemade soyrizo recipe on this site. Since then it has continued to be a popular post. (And while we’re talking about copycat recipes, have you tried my copycat Chipotle Sofritas yet?)

Homemade Soyrizo (Vegan Soy Chorizo) - Recipe by Yup, it's Vegan

{get the pin}

I always felt a little guilty about that, though. You see, the recipe itself is fine – the instructions were correct and reliable – but the procedure for making the soyrizo was unnecessarily complicated and weird (have you ever seen the word ‘pseudobroth’ before? ugh), and I didn’t have a single large/clear/helpful picture of the soyrizo itself. So in the back of my mind I’ve really been wanting to remake it and provide you with streamlined instructions and better photographs.

Then, I caught wind that the Trader Joe’s soyrizo has supposedly been discontinued (yes, Reddit is my official source). I was thinking about how I hadn’t seen it at my local TJ’s lately and did a quick search, which led me to that thread. So I knew that it really was time to make the at-home version again.

Update 4/3/14: A reader let me know that soyrizo is back in some Trader Joe’s stores, but now contains milk as an ingredient =/. I will continue to keep an eye out for the latest soy chorizo news and always update it here. But in the meantime, there’s now even more of a reason to make it homemade!

Update 6/2/14: Good news! It looks like the Trader Joe’s soyrizo recipe was revamped again, and it has returned to being vegan. You can still save money by making your own soy chorizo, though!

Homemade Soyrizo (Vegan Soy Chorizo) - Recipe by Yup, it's Vegan

I’m still not gonna be nominated for a photography award anytime soon, but at least I have a better camera and lighting setup now, so I hope these new pictures are more helpful. And I KNOW that this updated recipe is much easier to read, and follow. Plus, I made exact measurements of my spices this time around so that you have a better starting point for those.

So here it is. The streamlined, delicious-as-ever homemade soyrizo recipe. I hope that you’ll give it a try :)

Vegan Homemade Soyrizo (Soy Chorizo) - Copycat Recipe

Yield: 3-4 cups of soyrizo

Ingredients

  • 1/4 c. sundried tomatoes (drained if packed, see notes)
  • 1 and 3/4 c. TVP (textured vegetable protein, see notes)
  • 2 c. boiling hot vegetable broth
  • (optional) 1/4 c. plain black olives, finely chopped (measure before chopping)
  • 1/4 c. red wine vinegar
  • 3 tb. tomato paste
  • 3 tb. Bragg's liquid aminos (see notes)
  • 1/2 large white or yellow onion, minced
  • 3 cloves garlic, minced
  • 1/2 tb. olive oil
  • Spices:
  • 1 tsp. cayenne pepper
  • 1/4 tsp. ancho chili powder (or 1/2 tsp. regular chili powder)
  • 2 tsp. dried thyme
  • 2 tb. dried oregano
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 2 tb. smoked paprika
  • 1/2 tb. ground black pepper
  • 1 tb. ground coriander
  • 1 and 1/2 tb. ground cumin
  • 1/2 tsp. ground cinnamon

Instructions

  1. In a large bowl, add the TVP, as well as the sundried tomatoes if they need to be rehydrated (see notes). Don't stir them together. Pour the boiling hot vegetable broth onto the mixture and let sit for at least 10 minutes to rehydrated.
  2. If rehydrating the tomatoes, remove them now, finely chop them, and return them to the bowl.
  3. Add the olives if using, red wine vinegar, tomato paste, liquid aminos, onion, garlic, and all of the spices. Stir well, taste for seasoning and adjust to your preference.
  4. Add the olive oil to a large skillet or saucepan over medium heat, until it is shimmering. Add the entire bowl of soyrizo mixture to the pan and stir well.
  5. Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off.
  6. Enjoy on tacos, on pizza, as a dip, in chili, or in any other way you please!

Notes

TVP is a soy product and I've seen it in well-stocked grocery stores; usually Bob's Red Mill brand. It's under $4 for a bag that will make this recipe several times over. I've never tried using a substitute but I imagine you could use something else with a "meaty" texture as long as you adjust the amount of liquid appropriately. UPDATE: A reader pointed out that you can get TVP for a lower price in the bulk bins at Whole Foods or other natural grocers.

I use a brand of sundried tomatoes that comes in an airtight package and isn't packed in any water or oil. Thus, they need to be rehydrated along with the TVP - I just added them to the same bowl and then after they soaked, I spooned them out to chop them up, then put them back in. If yours are packed in liquid or oil you might not need to rehydrate them at all, but you can still add them at the same time.

You can use soy sauce or tamari instead of the Bragg's liquid aminos. Start with half the amount and taste for saltiness before adding the rest.

Olives are optional but I do love them in this and they have a surprisingly "meaty" texture.

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Homemade Soyrizo (Vegan Soy Chorizo) - Recipe by Yup, it's Vegan

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23 thoughts on “Homemade Soyrizo (Vegan Soy Chorizo) Recipe

  1. Yum! This looks easy and delicious all in one :D

    I also use Reddit as my official source on many issues, much to the disdain of everyone in Real Life :p Eventually Redditors get pedantic and start sourcing themselves somewhere down a thread, so I never feel one can go too wrong!

  2. Thank you thank you thank you. I also noticed TJs stopped selling it and I ate about 2 packs/week. Am dying to make vegan nachos, but couldn’t b/c of this dilemna! (btw, Kenji on SeriousEats.com just came out w/ a vegan nacho cheese sauce, he’s a food genius). So now I can do this, w/ your soyrizo and his nacho cheese sauce!

    • Whoa, nice – thanks for the heads up about the nacho cheese sauce! I made nachos with this soyrizo & the coconut cheddar from My Sweet Roots – that stuff has a perfect texture but the coconut flavor is a little strange. I hope you like the soyrizo!

  3. As a note on the TVP, Bob’s Red Mill is a total rip-off. Whole Foods and any other health food store with a bulk section will have it there for less than half the price.

    • Good to know – thanks! I will update the recipe notes in a minute to mention this. My local Whole Foods has a really small bulk section and unfortunately, no TVP or raw cashews. I didn’t really contemplate this before, since the Bob’s Red Mill cost-per-serving is pretty reasonable, but I might look into buying it online or something next time.

    • I don’t agree that Bob’s Red Mill is ‘a total rip-off’ or that it’s cheaper at Whole Foods et al if you prefer organic, non-gmo. BRM is organic, non-GMO and currently around $18-20 for 40oz.

      Superb recipe, thank you Shannon!

  4. Thank you! This looks wonderful and what I really like about the idea is being able to adjust the seasonings for those who can’t tolerate as much heat — I love spicey food but it doesn’t really love me (in addition to several Chinese acupuncture doctors telling me to stay away from it). However, if time is an issue, there is the Soyrizo they sell at most supermarkets that to me seems the same as the TJ’s version and it’s been around for years — unless you know something I don’t?

    • Hey Wilma! Sometimes spicy food doesn’t love me too much either, hehe. To be honest, I’m not sure. I have seen some other brands of vegan chorizo at Whole Foods but they weren’t soy based and had a different taste/texture – cost a pretty penny, too. At my ordinary supermarket (in my area we have Giant and Safeway), I haven’t seen any vegan chorizo. I guess it probably depends on where you live. Do you remember what brand it is?

      • Shannon, I’m in So. California, L.A. area. I believe it’s the El Burrito brand that they sell at Von’s which is owned by Safeway. You can see the ingredients here: http://www.elburrito.com/soyrizo.html It is soy-based. But I still want to try your recipe one of these days when I’m feeling ambitious! ;-)

        • Cool! Yeah, I think Baltimore has some catching up to do vs. SoCal in terms of vegan options, though it’s always getting better. I don’t think that I’ve seen El Burrito before – thanks for sharing! If I come across it I will have to give it a try.

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  6. I sent an e-mail to TJ’s and they said Soyrizo was coming back in March. It’s now the middle of March and I haven’t seen it here in Chicago but they did say it wasn’t being reformulated so we’ll see. If I can make my own, though-and be sure it doesn’t have hexane-then I’d prefer to do that, anyway. I’m sure it’s cheaper. Thanks for this!

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