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Homemade Soy Chorizo Crumbles

Homemade Soy Chorizo Crumbles

This Mexican style soy chorizo has a nice meaty, moist texture and plenty of flavor. The sumac is not traditional nor necessary, but I find it adds a brightness to the recipe. These crumbles are perfect for many recipes, including Soy Chorizo Mac and Cheese and Soy Chorizo Burritos!

Makes about 3 cups of crumbles.


  • 1 c water
  • 1 dry Ancho chili pepper pod
  • 4 Tbsp corn oil (divided use)
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp soy sauce
  • 1 c old fashioned oats
  • 1 c vital wheat gluten
  • 1 tsp dry crushed Mexican oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder, hot or mild
  • 1/2 tsp rubbed sage
  • 1/2 tsp sumac (optional)
  • 1/2 tsp sea salt
  • 1/4 c ketchup


  1. Pour water in a medium pot. Break up dry chile pod, and remove stem. Add to water along with 2 tablespoons of the oil, the vinegar and soy sauce. Bring to boil and boil 3 minutes. Allow to stand until completely cool.
  2. When completely cool, place mixture in blender and puree. (Do not attempt to process this while hot, as steam pressure may cause this hot oily mixture to spew out!)
  3. Pour mixture in a medium bowl and add oats, gluten, oregano, garlic powder, onion powder, chili powder, sage, sumac, and salt.
  4. In a large heavy skillet, heat the remaining 2 tablespoons of oil over medium heat. Add sausage mixture and cook 10 minutes, continually breaking up sausage with the back of a wooden spoon until the crumbles are the size you prefer.
  5. Add ketchup and stir another few minutes.
  6. Transfer crumbles to a large baking sheet that is lightly oiled, spacing crumbles slightly apart. Place in oven and turn oven to 350 degrees F. Bake 30 minutes.
  7. Cool completely; place in covered containers and refrigerate or freeze until ready to use in various recipes.

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