Vegan Chorizo Recipe

Vegan Chorizo Recipe

As I am sure you know by now, we love tea! But we also love juicing and don’t always know what to do with the crushed leftovers. Let’s face it compost is the natural and first thing that comes to mind! But what else can we do to reduce waste in our kitchen?


We’ve added shredded veggies to stir fry from time to time, but we wanted to try something else.


This time we decided to cook our ground veggies and treat them as ground meat. I am big fan of chorizo, we thought about a veggie chorizo, and we went from there. A little bit of this here and a little bit of that there and we were on putting together a spice blend that worked for the recipe.


Recipe is below and have fun with it!


Vegan Chorizo Recipe



7 Beets (stems removed, but you can save them for a vegetable soup)

5 Large Carrots

1 thumb sized piece of Ginger

2 ounces Coconut Oil

6 ounces Tomato Paste

1 ½ Tablespoons Happyness Tea Company Chorizo Spice Mix

Sal and Pepper (To taste)



1.     In a mixing bowl combine Chorizo Spice Mix and keep mixing until fully mixed and leave on the side we will come back for this in a little bit

2.     Wash all vegetables

3.     Rough chop all vegetables (it makes it easier to juice them)

4.     Process all vegetables through juicer and save all shredded vegetables

5.     Transfer all shredded vegetables and mix into bowl with tomato paste mixture

6.     Keep mixing vegetables and tomato spice mix until fully mixed, add more seasoning if you feel like it’s needed

7.     In a fry pan heat coconut oil over low medium heat, and cook chorizo mixture and stir until cooked, you will know when you see small brown bit starting to come up

8.     Remove chorizo from heat and let cool down or serve on tacos and enjoy!

9.     If you happen to have leftovers store in an airtight container in fridge and enjoy in no later than a week (if it lasts that long)


Tools needed:


Cutting board

This juicer we love, the Jocuu Slow Masticating Juicer

Frying pan

Mixing Bowl

Check out this vegan chorizo and potatoes we had for breakfast a couple of days ago (we cooked the potatoes with The Rub):

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