Hydrate The Soy Protein: Place the TVP or soy mince in a large microwave safe container and pour enough water to cover it. Microwave for 2 minutes. Carefully remove from the microwave and allow to cool. Once cooled drain and rinse under cool water. Place in a nut milk bag or fine strainer and squeeze out as much of the water as possible.

Make The Chorizo Adobo Sauce: Rinse the seeded chiles thoroughly then place in a small pot. Cut the onion in half then place it and garlic cloves inside the pot. Pour in 4 cups of water or enough to cover the ingredients. Simmer until the onion has softened and the chiles have fully hydrated and softened. Reserve 1 cup of the boiling broth then strain the ingredients.

Blend: Place half a cup of the chile boiling broth, the chiles, onion, garlic and apple cider into the cup of a blender. Blend until completely smooth adding the remaining ½ cup of boiling broth slowly. This may take a few minutes. Add all of the spices to the blender and blend for another couple of minutes.

Mix and Marinate: Add the hydrated textured vegetable protein to a large glass mixing bowl. Then pour in the blended salsa and mix until the TVP is well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour. Overnight would be best to fully develop the flavors.

How to Cook Vegan Chorizo: Heat up 1 Tablespoon or so of oil in a large frying pan. Once hot add the chorizo and cook for 8 minutes or until crispy or to your desired texture. Serve as tacos or filling for your favorite Mexican dishes or dips.