Go Back Email Link
+ servings
A large bowl with vegetarian chorizo and a wood spoon.

Soy Chorizo (Chorizo De Soya)

Enjoy making this Soy Chorizo (aka Soyrizo) for a healthy helping of plant-based power. Lightly spicy, crumbly, and packed with protein and fiber, this tasty soyrizo is ready in less than 30 minutes (plus some marinating time). 
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 cups
Calories 149kcal
Author Ana Frias


To rehydrate the soy meat

  • 3 cups soy meat (about 200 grams)
  • medium onion (white or yellow)
  • 1 bay leaf
  • 1 large garlic clove peeled

For the sauce

  • 5 guajillo peppers Remove stem and seeds
  • 1 chile ancho Remove stem and seeds
  • 3 chile de arbol peppers (optional) Remove stem
  • 2 garlic cloves peeled
  • medium onion (white or yellow)
  • teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • teaspoon ground cinnamon
  • 16 black peppercorns
  • 4 whole cloves
  • 1 Tablespoon kosher or sea salt
  • 1 cube vegetable bouillon
  • ¼ cup white vinegar (60ml)
  • ¼ cup vegetable oil (60ml)


Cook the soy meat

  • In a large pot, add about 12 cups (3 liters) of water and bring to a boil.
  • Add the onion, bay leaf, garlic and 1 tablespoon of salt. Boil for 3 minutes. Add the soy crumbles. Mix all ingredients and continue to cook on high heat for 10 minutes.
    ⅓ medium onion (white or yellow), 1 bay leaf, 1 large garlic clove, 3 cups soy meat (about 200 grams)
  • Remove the onion, bay leaf and garlic. Drain the soy and press it with something heavy or add pressure with the back of a large spoon to remove as much liquid as possible. Set aside.

Make the sauce

  • In a medium pot, add the dried chiles, onion, garlic and enough hot water to cover them. Cook for about 5 minutes on high heat.
    5 guajillo peppers, 1 chile ancho, 3 chile de arbol peppers (optional), 2 garlic cloves, ⅓ medium onion (white or yellow)
  • Remove the pot from heat and cool for about 10 minutes.
  • To a blender, add the cooked chiles, onion, garlic plus the spices, the vinegar, oil, plus 2 to 3 tablespoons of the chile water.
    ⅓ teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, ⅛ teaspoon ground cinnamon, 16 black peppercorns, 4 whole cloves, 1 Tablespoon kosher or sea salt, 1 cube vegetable bouillon, ¼ cup white vinegar (60ml), ¼ cup vegetable oil (60ml)
  • Puree for about 3 minutes or until smooth.

Mix everything together

  • Add the sauce with the soy meat and mix everything together using a spatula or your clean hands. Squeeze the ingredients together to ensure the soy meat is saturated with the sauce.
  • Cover container with plastic wrap and rest in refrigerator for a minimum of 2 hour. Preferably overnight.
  • Now it's ready to be enjoyed to make your favorite recipe!


  • How To Cook Soy Chorizo. You can use it to make other recipes (see the serving suggestions below) or just cook it in a skillet until it starts get crispy. You can add onions, peppers, cooked cubed potatoes, and or eggs.
  • If mixing the mixture by hand wear gloves so that you don't get your hands stained with the red sauce.
  • Use small crumble meat. The spices will infuse better if the soy meat is small.


Serving: 1cup (uncooked) | Calories: 149kcal