Have you ever tried the soy chorizo from Trader Joe’s? Oh my gosh-it’s so tasty, right? It’s spicy, a little smoky, and just really, really good. I remember the first time I had it, and I thought, “Wow! I wish I could make this at home!” And guess what? Now you can!
Today, I’m going to show you how to make your very own Trader Joe’s Soy Chorizo Recipe. It’s totally vegan, super yummy, and really easy to make. You only need a few ingredients, and most of them are things you might already have at home. Don’t worry, I’ll walk you through every step. You got this!
And hey-shout out to my friends at Health for this super cool apron I’m wearing! It makes me feel like a pro chef in my own kitchen. If you want one too, check the link in the description. Now let’s get cooking!
What Makes This Trader Joe’s Soy Chorizo So Delicious?
Okay, so let’s talk about why this soy chorizo is just so yummy. First of all, it’s super flavorful. Like, really. It has all those smoky, spicy, bold flavors that make regular chorizo taste amazing-but this one is totally plant-based! The chilies and spices give it that warm, cozy kick, and the texture is so meaty, you won’t even miss the real thing.
Another reason it’s so good? It’s not hard to make. Nope! You just need a few simple ingredients and boom-you’re on your way to something super tasty. It’s the kind of food that makes your kitchen smell soooo good. And it goes with everything. Tacos, breakfast, lunch, dinner-you name it!
And guess what? It’s better for you, too. No weird stuff. No meat. Just good things like spices, garlic, and healthy protein. It’s kind of like magic how something so simple can taste so big and bold. So yeah-this soy chorizo is the real deal. You gotta try it!
Ingredients Required for Trader Joe’s Soy Chorizo Recipe
Here’s the list of Ingredients you’ll need to make this Trader Joe’s Soy Chorizo
- Water (for boiling and hydrating)
- 6 dried chiles (stems, veins, and seeds removed – Guajillo or similar recommended)
- 2 dried chipotle chiles
- 1 cup TVP (Texturized Vegetable Protein)
- ½ cup avocado oil
- 2 garlic cloves
- ½ tsp apple cider vinegar
- 2 tsp nutritional yeast
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 4 tsp liquid aminos
- 1½ tsp sea salt
Kitchen Tools You’ll Need
- Medium saucepan
- Mixing bowls
- High-speed blender or food processor
- Skillet or sauté pan
- Wooden spoon or spatula
- Fine mesh strainer (optional)
Prep Time: 15 minutes
Cook Time: 20 minutes
Recipe for Trader Joe’s Soy Chorizo
Simply follow the steps given below to make your Trader Joe’s Soy Chorizo at home
Step 1: Hydrate the Chilies and TVP
In a medium saucepan, bring enough water to a boil to submerge your dried chiles and TVP. Add the 6 chiles and 2 chipotle chiles (make sure they’re de-veined and deseeded) and the 1 cup of TVP. Turn off the heat and let them soak for about 10 minutes, until the chiles are soft and the TVP is fully hydrated.
Step 2: Blend the Flavor Base
In a blender or food processor, combine the softened chiles, hydrated garlic cloves, ½ tsp apple cider vinegar, 2 tsp nutritional yeast, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp oregano, 1 tsp smoked paprika, 4 tsp liquid aminos, and 1½ tsp sea salt. Add a splash of the soaking water to help the blending process. Blend until you have a smooth, thick sauce.
Step 3: Mix & Cook
In a large skillet, heat ½ cup of avocado oil over low heat. Add your blended chile sauce and stir well to combine. Then, fold in the hydrated TVP. Mix everything thoroughly until the TVP is evenly coated in that rich, smoky mixture.
Let it cook on low heat for about 15 minutes, stirring occasionally, until most of the liquid has evaporated and the flavors are infused.
Step 4: Crisp It Up
Turn the heat up to medium and continue to cook for another 5 minutes, allowing the soy chorizo to develop those irresistible crispy bits. Cook to your desired doneness-some like it soft, others like a little more crunch!
Some Tasty Ways To Customize and Serve This Trader Joe’s Soy Chorizo
1. Classic Chorizo Tacos
Let’s start with the obvious winner: tacos. We love spooning the crispy soy chorizo straight into a warm corn tortilla, topping it with diced white onion, fresh cilantro, a squeeze of lime, and maybe a little homemade salsa verde if we’re feeling fancy. Simple, satisfying, and totally nostalgic.
2. Soy Chorizo & Papas Mexicanas
This is the combo we grew up with. Nothing beats soy chorizo sautéed with diced potatoes-crispy on the outside, soft on the inside. It’s hearty, comforting, and honestly… even better the next day as leftovers. We’ve eaten it for breakfast, lunch, and dinner more times than we can count.
3. Breakfast Burritos
Picture this: a warm flour tortilla stuffed with soy chorizo, scrambled tofu or eggs (if you’re not strictly vegan), avocado slices, crispy hash browns, and a drizzle of hot sauce. Wrap it all up and you’ve got the perfect on-the-go breakfast. We make a batch and freeze them-they reheat beautifully!
4. Chorizo-Stuffed Peppers
We love this one when we’re trying to impress (but still keep it easy). Hollow out some bell peppers, fill them with cooked rice and soy chorizo, top with vegan cheese or a sprinkle of nutritional yeast, and bake until golden and bubbling. It’s colorful, filling, and a total crowd-pleaser.
5. Chorizo Nachos
Weekend movie night? Grab some tortilla chips and pile them high with soy chorizo, black beans, jalapeños, guac, vegan queso, and anything else your heart desires. We’ve even layered this with sweet corn and diced tomatoes-it’s dangerously addictive.
6. Chorizo Quesadillas
We’re obsessed with this quick meal. Spread soy chorizo between two tortillas with some vegan mozzarella or cheddar, pan-fry until golden and crispy, then cut into wedges. Dunk them in salsa or vegan sour cream. Perfect for a snack or lazy lunch.
7. Chorizo-Stuffed Breakfast Potatoes
When we’ve got extra time on the weekend, we’ll bake russet potatoes, scoop out the centers, and mix the fluffy insides with soy chorizo, a little non-dairy butter, and scallions. Stuff it back in and broil it for a crispy top. Think: breakfast meets comfort food.
8. Chorizo Pasta (Yes, really)
This might sound weird at first, but trust us-soy chorizo in pasta is fire. Toss it with penne or rigatoni, add some sautéed onions, tomatoes, and spinach, and finish with a splash of oat milk or cashew cream to bring it all together. Bold, spicy, and satisfying.
9. Vegan Choriqueso Dip
We tried this once at a party and now it’s a staple. Melt some vegan cheese (we like using a combo of cashew cream and store-bought vegan cheddar) and stir in soy chorizo for a smoky, cheesy dip. Serve it hot with chips or toasted bread-it disappears fast.
10. Chorizo-Stuffed Zucchini Boats
This one’s a bit lighter but still super satisfying. Slice zucchinis in half lengthwise, scoop out the centers, and fill with chorizo and quinoa or rice. Bake until tender, and sprinkle with fresh herbs. We serve this when we want to feel like we’re being healthy without sacrificing flavor.
Some Tips on This Trader Joe’s Soy Chorizo Recipe
1. Be careful with hot water.
Ask a grown-up to help when you boil water. It’s super hot and can burn your hands!
2. Take out the seeds from the peppers.
The little seeds inside the chiles can make the food way too spicy. Take them out before cooking!
3. Soak your TVP and chiles together.
Let them sit in the hot water so they get soft and happy. It makes them taste better later!
4. Blend the sauce really well.
When you put everything in the blender, make sure it’s nice and smooth. That helps the chorizo taste just right.
5. Don’t skip the oil!
The oil helps the chorizo cook and gives it that yummy, juicy feel-just like the one from the store!
6. Stir, stir, stir!
Keep stirring the chorizo while it cooks so it doesn’t stick to the pan or get too dry.
7. Let it get crispy if you want.
After cooking it slow, turn the heat up a little to make the edges crispy. It’s super tasty that way!
8. Try a little bite to check.
Before you serve it, taste a little spoonful (but blow on it-it’s hot!). You can always add more salt or spice.
9. Make it your own!
Like it spicy? Add more chipotle! Want it less salty? Use a little less liquid aminos next time. You’re the boss!
10. Have fun and be proud!
Cooking is like magic. You made yummy food all by yourself (or with help), and that’s amazing!
Storage Guide and Reheating Instructions for Trader Joe’s Soy Chorizo
To store Trader Joe’s Soy Chorizo, place it in a sealed, resealable plastic bag and refrigerate. This minimizes air exposure and keeps it fresh for up to 5 days. Alternatively, wrap it in plastic wrap or foil before bagging. For reheating, simply warm it in a skillet over medium heat for 3–5 minutes, stirring occasionally until heated through. Avoid microwaving, as it may affect texture.
Trader Joe's Soy Chorizo Recipe
Today, I’m going to show you how to make your very own soy chorizo. It’s totally vegan, super yummy, and really easy to make. You only need a few ingredients, and most of them are things you might already have at home.
Ingredients
- Water for boiling and hydrating
- 6 dried chiles stems, veins, and seeds removed – Guajillo or similar recommended
- 2 dried chipotle chiles
- 1 cup TVP Texturized Vegetable Protein
- ½ cup avocado oil
- 2 garlic cloves
- ½ tsp apple cider vinegar
- 2 tsp nutritional yeast
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 4 tsp liquid aminos
- 1½ tsp sea salt
Instructions
- Step 1: Hydrate the Chilies and TVP
In a medium saucepan, bring enough water to a boil to submerge your dried chiles and TVP. Add the 6 chiles and 2 chipotle chiles (make sure they’re de-veined and deseeded) and the 1 cup of TVP. Turn off the heat and let them soak for about 10 minutes, until the chiles are soft and the TVP is fully hydrated.
Step 2: Blend the Flavor Base
In a blender or food processor, combine the softened chiles, hydrated garlic cloves, ½ tsp apple cider vinegar, 2 tsp nutritional yeast, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp oregano, 1 tsp smoked paprika, 4 tsp liquid aminos, and 1½ tsp sea salt. Add a splash of the soaking water to help the blending process. Blend until you have a smooth, thick sauce.
Step 3: Mix & Cook
In a large skillet, heat ½ cup of avocado oil over low heat. Add your blended chile sauce and stir well to combine. Then, fold in the hydrated TVP. Mix everything thoroughly until the TVP is evenly coated in that rich, smoky mixture.
Let it cook on low heat for about 15 minutes, stirring occasionally, until most of the liquid has evaporated and the flavors are infused.
Step 4: Crisp It Up
Turn the heat up to medium and continue to cook for another 5 minutes, allowing the soy chorizo to develop those irresistible crispy bits. Cook to your desired doneness-some like it soft, others like a little more crunch!
Video
Notes
Common Queries on This Trader Joe’s Soy Chorizo Recipe
Here, we’ve got you covered with some common questions about the Trader Joe’s Soy Chorizo that people often ask.
1. How do you prepare Trader Joe’s Soy Chorizo at home?
We recreated the flavor and texture by starting with hydrated TVP (texturized vegetable protein) and blending it with a rich, smoky chile sauce made from dried chiles, garlic, and spices. After mixing everything together, cook it low and slow to develop the deep, savory flavors, then crisp it up to mimic the deliciously greasy finish that Trader Joe’s version is known for.
2. Is Trader Joe’s Soy Chorizo already cooked?
Yes, the one you buy at the store is pre-cooked. However, it still needs to be heated thoroughly before eating. We always sauté it in a pan for 5–10 minutes until it’s hot and slightly crispy-it really brings out the flavor! For this homemade version, we follow a similar process: cook low to infuse flavor, then crisp it to your liking.
3. Is Trader Joe’s Soy Chorizo healthy?
It depends on your dietary goals. The store-bought version is vegan and cholesterol-free, but it’s also fairly high in sodium and oil. Our homemade version gives you more control-you can adjust the salt, oil, and even swap out ingredients if you’re watching your macros. Personally, we find our version to be a healthier option without sacrificing that classic chorizo flavor.
4. What is soy chorizo used for?
Honestly, we use it for everything! It’s incredibly versatile. Serve it in tacos, burritos, breakfast bowls, scrambles, nachos, or even as a pizza topping. One of our go-to combos? Chorizo with papas Mexicanas (Mexican-style potatoes)-a nostalgic, comforting pairing that never fails.
5. Can I make this soy chorizo ahead of time?
Yes, absolutely! In fact, we think it tastes even better the next day. You can store it in an airtight container in the fridge for up to 5 days, or freeze it for up to 2 months. Reheat in a skillet until warmed through and crispy again.
6. What can I use instead of TVP?
If you don’t have TVP on hand, you could try using crumbled tofu, lentils, or even finely chopped mushrooms for a different texture. We’ve tested it with tofu and it turned out great-just press it well beforehand so it can soak up all the flavor.
7. How spicy is this recipe?
We’d call it medium heat. The dried chiles give it that classic chorizo warmth, but it’s not overwhelming. If you’re sensitive to spice, start with fewer chipotle chiles and add more to taste. Want it hotter? Toss in a dried arbol chile or two-we do that sometimes when we want an extra kick.
8. Can I use this soy chorizo in other recipes?
Definitely! Think of it like a flavorful, plant-based ground meat. We’ve stirred it into pasta sauces, sprinkled it over cauliflower nachos, stuffed it into stuffed bell peppers, and even mixed it with vegan queso for an unreal dip. It’s super adaptable.
9. What does this homemade version taste like?
Honestly? Pretty spot-on. It’s smoky, savory, rich in umami, and has that signature “greasy-but-in-a-good-way” quality that we love about chorizo. The dried chilies add authentic Mexican depth, and the oil gives it that satisfying mouthfeel-without any animal products.
10. Can I make this oil-free?
Yes, but with a heads-up: the oil really contributes to the texture and richness. If you’re oil-free, you can use a little vegetable broth to cook the sauce and TVP. It won’t be as greasy or crisp, but it’ll still taste amazing. We’ve tried it both ways depending on what we’re craving!
If you’re trying to recreate that Trader Joe’s soy chorizo magic at home-without any animal products-this recipe is your go-to. It’s smoky, savory, rich in umami, and just greasy enough to feel indulgent. Plus, it keeps well in the fridge and tastes even better the next day.
Try it out, and let me know how it turned out for you in the comments! Don’t forget to tag me if you share your version on social media-I LOVE seeing your creations.
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