Smokey Vegan Chorizo

Difficulty: Easy-Medium

Makes 6 SausagesΒ 

After much procrastination, I thought it was time to try my hand at my own vegan chorizo recipe. Gluten flour (or vital wheat gluten as it’s sometimes known) is the key ingredient here that gives this chorizo its meaty texture and you can adjust the amount of chilli and cayenne to suit the amount of bite you’re after. The final product has a great texture and can be used in a wide variety of recipes so stay tuned for plenty of ways to use these bitchin’ snags.

Note: Make sure your stock, tomato sauce and liquid smoke are soy free if you want soy free chorizo.


  • 1/2 cup cooked kidney beans
  • 1/3 cup vegetable stock
  • 1/3 cup tomato sauce
  • 1 tablespoon olive oil
  • 2 teaspoons liquid smoke
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon mixed herbs
  • 1 teaspoon paprika
  • 1 teaspoon dried chilli flakes
  • 1/4-1/2 teaspoon cayenne
  • 1/4 teaspoon ground cloves
  • Salt and pepper to taste
  • 1 1/2 cups gluten flour


  1. In a large bowl, mash up the kidney beans using a potato masher.
  2. Add the stock, tomato sauce, olive oil, liquid smoke, onion, garlic, mixed herbs, spices and seasonings.
  3. Throw in the gluten flour and knead until a good dough is formed. You’ll see the mixture is a little stringy, that’s the gluten flour doing its job!
  4. Divide the dough into six equal parts and roll each piece into a sausage shape.
  5. Tightly wrap in foil (like a Christmas cracker) and steam for 35 minutes.
  6. Pan fry, grill or bake as per your favourite recipe.


  • Veganopoulous

    Looks absolutely fantastic, I was thinking of making chorizo this week so I’ll try your recipe if I can find gluten flour. The shops I went to this week were out of it πŸ™

    • Chelsey

      Ah bummer! Hopefully you find it soon so you don’t miss another day of this vegan chorizo goodness!

  • Caeli @ Little Vegan Bear

    Ooh – will have to give this a go. I’ve only attempted seitan once and it didn’t go that well, so I’ve been a bit cautious around gluten flour since then. This sounds amazing!

    • Chelsey

      Dude, this is so much easier than seitan! Give it a go and let me know what you think πŸ˜€

  • Alejandro

    oooh, these sound yummy πŸ™‚
    So far been a bit intimidated by the idea of the gluten flour stuffs! hehe Will give this a go
    One question though, this “Tomato Sauce” business….what are you calling tomato sauce? haha so confusing with America VS Australian interpretation of tomato products :p (im guessing you’re talkin about the Aussie tomato paste???)

    Thank you =D

    • Chelsey

      Ah yes, the old tomato sauce conundrum! That would just be what you guys call ketchup. Don’t be afraid of gluten flour, it is your friend πŸ˜€

      • Alejandro

        AHH! oops, my bad! I totes thought you were American! hehe I’m from Melbourne :p
        Good ol’ White Crow tomato sauce FTW eh??? =D

        • Chelsey

          Hahaha nope, from Newcastle πŸ˜€

  • Kate

    Where can I buy liquid smoke in Australia?

    • Chelsey

      Hi Kate! Health food shops and specialty ingredient stores are your best bet. Your local health food store may be able to order some in for you?