Bold, smoky flavor — no meat required
Craving that rich, smoky chorizo flavor but want to keep it plant-based? This vegan chorizo recipe made with cauliflower and mushrooms brings deep umami, satisfying texture, and heat — all powered by Hess Street Foods Chorizo Paste. Whether you’re cooking for vegans or meat-eaters, these tacos will be the hit of taco night.
⏳ 20 Minutes | 🍽 Serves 4
Ingredients:
For the Vegan Chorizo:
- ½ head cauliflower, broken into florets
- 4 oz mushrooms (any variety)
- 2–3 tbsp Hess Street Foods Chorizo Paste
- 2–4 oz chopped white onion
- ½ tsp soy sauce or Tamari
- 1 tbsp avocado oil
For Serving:
- 16 corn tortillas
- Pico de gallo ( ¼ cup chopped cilantro, ½ cup chopped white onion, 2 roma tomatoes, juice of 1 lime, salt to taste)
- Avocado slices (optional, but highly recommended)
Instructions:
1. Create the Chorizo Base
Add cauliflower florets and mushrooms to a food processor. Pulse until you achieve a crumbly, ground-meat-like texture.
Transfer to a mixing bowl and stir in Hess Street Foods Chorizo Paste — this gives the mix that bold, traditional chorizo flavor.
2. Cook It Up
Heat a skillet over medium heat and drizzle in avocado oil. Add chopped onion and sauté for 1–2 minutes.
Stir in the chorizo mixture and add soy sauce or Tamari.
Cook for about 8 minutes, stirring occasionally, until golden brown and lightly crispy.
3. Build Your Tacos
Warm your corn tortillas. Spoon the hot vegan chorizo filling into each one.
Top with fresh cilantro and avocado slices for creaminess and balance.
4. Enjoy!
Take a bite and savor the spicy, smoky, and satisfying plant-based flavor.
Perfect for Taco Tuesday, meatless meals, or impressing your flexitarian friends.
Why You’ll Love These Tacos:
✔️ 100% vegan and gluten-free
✔️ Rich, smoky, satisfying texture
✔️ Fast and easy weeknight dinner
✔️ Great for tacos, bowls, or burritos
Pro Tip: Want it spicier? Add a dash of cayenne or serve with a smoky salsa.
Buen Provecho — and don't be surprised if even the meat lovers ask for seconds!