# Vegan Chorizo

This vegan and gluten-free chorizo offers an amazing texture and taste, perfect for appetizers, rice dishes, or pizzas.

- Servings: 2 servings
- Cuisine: Spanish
- Category: Soup
- Language: en

## Ingredients

- 1 tbsp smoked paprika
- 100 g gluten-free rolled oats
- 60 g sun-dried tomatoes
- 60 g roasted bell pepper
- 1 tsp onion powder
- 0.5 tsp chili flakes
- 1 pinch pepper
- 0.25 tsp garlic powder
- 1 pinch salt
- 1 small sprig fresh, stripped rosemary
- 100 g ground almonds
- 2 tbsp psyllium husk
- 60 ml water
- 2 tbsp olive oil

## Instructions

1. In a large bowl, add 1 tablespoon of smoked paprika, 100g of gluten-free rolled oats, 60g of sun-dried tomatoes, and 60g of roasted bell pepper.
2. Add 1 teaspoon of onion powder, half a teaspoon of chili flakes, a pinch of pepper, a quarter teaspoon of garlic powder, a pinch of salt, and a small sprig of fresh, stripped rosemary.
3. Add 100g of ground almonds.
4. Add two tablespoons of psyllium husk and 60ml of water (this is optional for binding).
5. Blend everything for about 30 seconds until a grainy, oily texture resembling chorizo meat is achieved.
6. Add two tablespoons of olive oil to the mixture directly from the food processor and mix well.
7. Divide the mixture in two and form two dense chorizo shapes on parchment paper.
8. Refrigerate the formed chorizos until ready to use.

## Equipment

- large bowl
- food processor
- parchment paper

## Tips

- Use sun-dried tomatoes and roasted bell peppers preserved in oil for tenderness and moisture.
- Adding psyllium husk is optional; without it, the chorizo will be more crumbly but still delicious.
- Adding olive oil at the end helps maintain a glossy finish that mimics traditional chorizo fat.
- The chorizo can be stored in the refrigerator for up to a week or frozen for several months.
- For a "Dulce" (mild) chorizo, use 1/2 tsp chili flakes; for "Picante" (spicy), use 1 tsp.
- The fresh rosemary is key, but a touch of oregano can be used for a Mediterranean variation.
- Do not cook for more than 5 minutes in a pan, just enough to brown the sides and heat through without drying out.

## Source

- Original video: https://www.youtube.com/watch?v=SfAK2Tod0iM&list=PLjWVv27cpBp3GzLEoHJrKABi_2bVJAv47&index=263
- Recipe page: https://www.cliprecipe.com/recipe/58623eea-4376-47b6-98c9-80ec76351b7e
- Extracted: 2026-03-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt