Vegan Chorizo Sausage Links (10 Ingredients!)

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Cooking vegan chorizo links in a skillet

After perfecting Vegan Sausage Links and Easy Vegan Chorizo, we knew what we had to do: Vegan Chorizo Links! By tweaking and combining the two recipes, we’ve created the best of both worlds — smoky, spicy flavor, but in link form!

Even better? They’re plant-based, gluten-free, soy-free, and made with just 10 wholesome ingredients! Not only are these chorizo links packed with flavor and super satisfying, but they’re incredibly versatile and so great as a freezer staple. Let us show you how it’s done! 

Walnuts, oats, mushrooms, garlic, kidney beans, ketchup, spices, salt, avocado oil, and flax seeds

Origins of Chorizo

Chorizo is a spicy sausage enjoyed in many regions of the world, but it’s especially popular in and believed to have originated in Spain and Portugal. It’s also common in Mexican cuisine, where it’s typically spicier due to swapping imported Spanish paprika for local chili peppers. The following is a similarly spicy, smoky version made plant-based and in link form!

Drawing inspiration from our vegan sausage links, these chorizo links are made with a wholesome oat, bean, and mushroom base.

Mushrooms, kidney beans, and oats in a food processor

Flax eggs provide the binding, while chili powder, smoked paprika, and ketchup add smoky, spicy chorizo flavor. Optional cayenne and garlic add even more punch.

Ketchup, garlic, spices, and flax eggs in a bean, oat, and mushroom mixture

Once the mixture is pulsed in the food processor, it develops a beautiful red-tinted color.

Vegan chorizo sausage mixture in a food processor

Lastly, we add in chopped walnuts for a contrast of textures and boost of omega 3s. The mixture is then ready to form into links.

Forming chorizo links

The links will be tender before steaming but become firm once cooked thanks to the magical properties of oats.

Wrapping chorizo links in parchment paper

They’re then ready for browning in a skillet or freezing for quick, fiber-filled breakfasts.

Skillet of vegan chorizo sausage links

We hope you LOVE these vegan chorizo links! They’re:

Smoky
Spicy
Satisfying
Flavor-packed
& SO delicious!

Enjoy them alongside your favorite breakfast or brunch dishes, or in paella, breakfast hash, burritos, tacos (recipe coming soon!), and beyond! They’re especially delicious served with our Southwest Tofu Scramble, Perfect Roasted Potatoes, and Zesty Mango Habanero Hot Sauce.

More Savory Breakfast Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close-up shot of slicing into a vegan chorizo sausage link

Vegan Chorizo Sausage Links (10 Ingredients!)

Spicy, savory, and oh-so-satisfying vegan chorizo sausage links that are gluten-free and soy-free. Just 10 ingredients and simple methods required!
Author Minimalist Baker
Print
Cooking vegan chorizo sausage links in a skillet
5 from 2 votes
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 16 (small sausages)
Course Breakfast, Entree
Cuisine Gluten-Free, Mexican-Inspired, Spanish-Inspired, Vegan
Freezer Friendly 5 Days
Does it keep? 1 Month

Ingredients

FLAX EGGS

  • 3 Tbsp flaxseed meal (ground flax seeds)
  • 1/2 cup water

SAUSAGE

  • 1 (15-oz.) can red kidney beans
  • 1 ½ cups rolled oats (certified gluten-free as needed)
  • 1 cup cremini mushrooms, roughly chopped
  • 5 tsp chili powder blend (NOT chili flakes or cayenne pepper)
  • 5 tsp smoked paprika
  • 1/2 – 1 tsp cayenne (optional)
  • 3 Tbsp ketchup
  • 4 cloves garlic, minced (optional)
  • 1 tsp each sea salt & black pepper
  • 1/2 cup walnuts, finely chopped
  • 2 Tbsp avocado oil (for cooking)

Instructions

  • Prepare flax eggs by adding flaxseed meal and water to a small bowl and stirring to combine. Let rest for 5 minutes to thicken.
  • Drain and rinse the kidney beans, and pat dry with a kitchen towel or paper towel.
  • In a food processor or blender, pulse the oats until they form a coarse flour — there should not be any whole oats visible.
  • Add the beans and mushrooms to the oats and pulse a few times to break the beans and mushrooms into smaller pieces. Then add the flax eggs, chili powder, smoked paprika, cayenne (optional, start with the lesser amount), ketchup, garlic (optional), and salt and pepper. Pulse to fully combine, but avoid processing it into too smooth of a paste — leave some chunks for texture. Taste and season with more salt and pepper as needed, more paprika for smokiness, or cayenne for heat. Transfer to a bowl and stir in the chopped walnuts until fully combined.
  • Scoop 2 tablespoons of the mixture and form into a mini sausage link shape. If it is too sticky, run your hands under some water and try again with slightly wet hands. Using 2 tablespoons will make ~16 sausages, or you can also use a 1/3-cup measurement to make 8 sausages about 6 inches long (amounts as recipe is written // adjust if altering number of servings).
  • Once formed, place sausages on a plate lined with parchment paper and chill in the refrigerator for 20-25 minutes, until firm and not sticky to the touch.
  • While your sausages chill, bring a few inches of water to a boil in a large pot with a steamer insert. Remove your sausages from the refrigerator and wrap each sausage in a small piece of parchment paper, twisting the ends to seal. Place sausages in the steamer basket and steam for 30 minutes, until firm and cooked through. Add more water at the 15-minute mark (or as needed) to avoid scorching your pot.
  • If freezing for later, cool completely and transfer to the freezer. Otherwise, to cook and brown the sausages, heat a large cast iron skillet over medium heat and add 1 Tbsp (15 ml) oil to the pan. Remove the sausages from the parchment paper, add as many as will fit in the pan comfortably, and fry for 5-10 minutes, turning every once in a while until all sides are slightly browned. Repeat with more oil and sausages. You can also cook the sausages on a grill if desired!
  • Enjoy these on their own or with your favorite breakfast or brunch items. They’d be especially delicious with our Southwest Tofu Scramble, Perfect Roasted Potatoes, Corn Tortillas, and Mango Habanero Hot Sauce.
  • Store leftovers in a sealed container in the refrigerator for up to 5 days or in the freezer for up to 1 month. They can be cooked on the stovetop directly from frozen.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from our Easy Vegan Chorizo and Easy Vegan Sausage Links.

Nutrition (1 of 16 servings)

Serving: 1 sausage link Calories: 98 Carbohydrates: 11.1 g Protein: 3.4 g Fat: 5 g Saturated Fat: 0.5 g Polyunsaturated Fat: 2.3 g Monounsaturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 235 mg Potassium: 146 mg Fiber: 2.7 g Sugar: 1.6 g Vitamin A: 513 IU Vitamin C: 0.4 mg Calcium: 23 mg Iron: 0.9 mg

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  1. Izzy says

    Hi,

    I have just come across this Olin my FB feed so yet to try out but intrigued.

    I have one of those electrical steams that you stack, will that do??

    Thank you,
    Izzy

    • Support @ Minimalist Baker says

      Hm, we aren’t familiar with that! As long as it steams similarly to a pan on the stovetop, it should work!

  2. Georgia Mavroidi says

    super easy, even folding the sausages! So great to make more for saving in the fridge! not to mention ,.. nutritious!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them and found the recipe easy! Thank you for the lovely review, Georgia! xo

  3. Katie PF says

    I’m interesting in making this but wonder in this context what kind of binder could be used instead of flax egg? My son is allergic to flax, chickpeas, and sesame. Thank you!

    • Support @ Minimalist Baker says

      Hi Katie! You could substitute ~1/2 the amount of ground chia in place of the flax, we haven’t tried it in this recipe but we think it would work. Let us know how it goes if you give it a try!

  4. Linda says

    Loved this recipe! Tastes terrific and while there are quite a few steps they include lots of wait time where you can get other things done. I’ll def make this again. I love that you can freeze them. Such healthy ingredients- thank you.

  5. MAY says

    Sounds good but is there an alternative to wrapping each in parchment and steaming. Seems very tedious. What about putting them on a back inside a covered roaster with water to “steam” in the oven?

  6. mary jones says

    can the mushrooms be rehydrated from dried ones and do you think adzuki beans would work instead of kidney? hate kidney beans

    • Support @ Minimalist Baker says

      Hi Mary, we haven’t tried those modifications, but we think they would work! Let us know if you try it out!

  7. Judit says

    Hello,
    Great recipe! For some reason I don’t digest beans well but I am OK with chickpeas. Do you think it is working with chickpeas ?

    • Support @ Minimalist Baker says

      Hi Judit, it will change the flavor a bit and may be more dry, but it should be okay! You can add a little extra water if it’s feeling too dry. Let us know how it goes!

  8. Kei says

    Hello, two questions….What is a substitute for the mushrooms?
    Also, would a chilli powder blend I buy work for this recipe or I would need to make the one linked? Thank you.

    • Support @ Minimalist Baker says

      Hi Kei, you might have success by increasing the beans, oats, and nuts and omitting the mushrooms, but we haven’t tried it. For the chili powder, you can definitely use store-bought, as long as it’s a chili powder blend and not just cayenne or chiles. Hope this helps!

    • Support @ Minimalist Baker says

      Hi Nila, if using tomato paste, we’d suggest adding a little vinegar and sweetener for flavor balance. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Rachel, We haven’t tried eggs in this one and aren’t sure if it would impact the final texture after steaming. If you give it a try, we’d suggest using just 1 egg. Hope that helps!

  9. Shannon says

    These look amazing but I am a bit of a lazy cook. Do you think the mixture could be chilled and then scooped and flattened into little patties in a hot oiled skillet? I wonder if the steaming is just for shape or also for texture. Thank you!

    • Support @ Minimalist Baker says

      Hi Shannon! The steaming is important here for cooking the ingredients and getting the correct texture, we wouldn’t recommend skipping it because we cannot guarantee results. Hope this helps!

  10. Ed says

    Wow- thanks for another great recipe. I’m going to try this to put on homemade wood fired pizza’s. Will let you know/tag you as usual! And in paella. That’s a big thumbs up! Last recipe I tried turned out really mushy. I think oats is the key here!

    Ed

  11. Colleen MacMillan says

    Omg. I was just talking to friends today how chorizo will be the one thing I miss since going vegan. Thank you so much for this timely recipe! I can not wait to try it!!

    • Support @ Minimalist Baker says

      Hi J, unfortunately the steaming is important for cooking the links and giving them the correct texture. If you don’t have a steamer basket you can google how to steam without one, or even try it in the microwave? Hope this helps!

  12. Connie says

    These look and sound fantastic and will definitely try—thank you! I’m trying to cook without oil. I wonder if I could finish these off (cook/brown) in the air fryer instead of a skillet with oil? If I do, I’ll report back!

    • Support @ Minimalist Baker says

      Ooo, we like that idea! We haven’t tried it but it should work? Can’t wait to hear how it goes!

  13. Flavia says

    Great recipe, I will certainly try it soon! Do you think I can use other bean or the flavor/texture will be very different? This red bean is not common in my region

    • Support @ Minimalist Baker says

      Hi Hannah! We haven’t tried it but these should certainly work without nuts. Let us know how it goes!

  14. Dave says

    I would like to make this but not a fan of mushrooms. Any suggestions for a substitute in the Vegan Chorizo Sausage Link recipe. They call for 1 cup of cremini mushrooms, presumably as a filler/binder???

    • Support @ Minimalist Baker says

      Hi Dave! The mushrooms are here for flavor and texture, you might have success by increasing the beans, oats, and nuts and omitting the mushrooms, but we haven’t tried it. Hope this helps!

  15. Stacey B says

    These look delicious! (like all your recipes) :) How might you adjust if using an instant pot for the steaming step? Thanks!

    • Support @ Minimalist Baker says

      Hi Stacey! We haven’t tried it but ~10 minutes might work in the instant pot. Hope this helps!

    • Support @ Minimalist Baker says

      Hi Jenny! Steaming is essential for this recipe as it’s what makes the sausage links cook and keep their shape, there are sometimes ways to steam without a steamer basket if you google it. Hope this helps!

    • Support @ Minimalist Baker says

      Hi Asia! We haven’t tried it but we think almond flour would be the best option if you’re going to omit oats. Let us know how it goes!