Vegan Chorizo Skillet
One of the biggest misconceptions about vegan cooking is that it requires complicated techniques or specialty ingredients. In reality, some of the most delicious plant-based meals come together from everyday staples you might already have in your kitchen. With a few thoughtful pairings, it’s possible to create dishes that feel both nourishing and indulgent without spending hours in the kitchen or hunting down hard-to-find products.
This recipe is the perfect example of that philosophy. It relies on common building blocks: a plant-based sausage, a couple of vegetables, and a simple glaze that ties everything together. By sautéing onions until golden, adding sweet green peas and fresh spinach, and tossing in sliced vegan chorizo, you create a balanced, flavorful base in minutes. A drizzle of Japanese BBQ sauce adds smoky-sweet depth, while a spoonful of sauerkraut in the center of the plate brightens the dish with acidity and probiotics.
The beauty of this meal is its effortlessness—it’s hearty enough for a weeknight dinner yet elegant enough to serve guests. Proof that vegan cooking doesn’t need to be complicated, this skillet recipe shows how a handful of familiar ingredients can transform into something vibrant, satisfying, and full of character.
Vegan Chorizo Skillet
Ingredients (serves 3-4)
3 plant-based vegan chorizo sausages, sliced into rounds
1 medium onion, thinly sliced
1 cup frozen or fresh green peas
2 cups fresh spinach leaves, rinsed
2–3 tablespoons Japanese BBQ sauce (such as Bachan’s)
1 tablespoon olive oil (or avocado oil)
1/2 teaspoon smoked paprika (optional, for extra depth)
Salt and freshly ground black pepper, to taste
1/2 cup sauerkraut, drained
Instructions:
Prepare the pan: Heat a large skillet over medium heat. Add the olive oil and warm until shimmering.
Cook the vegan chorizo: Add the sliced plant-based chorizo rounds to the skillet. Cook for 3–4 minutes per side, until browned and slightly crisp. Remove from the pan and set aside.
Sauté the onions: In the same pan, add the sliced onion. Cook for 5–6 minutes, stirring occasionally, until golden and softened. Sprinkle with a pinch of salt to help draw out the flavor.
Add peas and spinach: Stir in the peas and cook for 2 minutes (just until heated through if frozen). Add the spinach and cook another 1–2 minutes, until wilted.
Combine with chorizo: Return the cooked vegan chorizo to the skillet and toss everything together. Season lightly with smoked paprika, salt, and pepper.
Glaze with Japanese BBQ sauce: Drizzle the Japanese BBQ sauce over the mixture and toss until everything is evenly coated and glossy. Allow it to simmer for 1–2 minutes so the flavors meld.
Plate: Spoon the chorizo–vegetable mixture onto a serving plate or shallow bowl. Place a generous mound of sauerkraut in the center, contrasting the sweetness and smokiness of the glaze with tangy, probiotic crunch.
Serving suggestion:
Serve warm with toasted rustic bread, over rice, or alongside roasted potatoes for a hearty, balanced meal.
Chef’s Note: The sauerkraut adds acidity that cuts through the rich glaze and smoky chorizo flavors, making the dish both hearty and bright.
Health & Wellness Benefits of Vegan Chorizo, Spinach & Pea Skillet with Japanese BBQ Glaze and Sauerkraut
This plant-based dish is not only flavorful and satisfying but also nutrient-rich, balancing protein, fiber, and essential vitamins with a touch of fermented goodness.
Plant-Based Protein and Satiety
Vegan chorizo sausages provide a hearty, protein-packed base for the meal without the cholesterol or saturated fats found in traditional pork versions. Plant proteins support muscle repair, sustained energy, and satiety, making this dish filling enough to serve as a complete meal. Many vegan chorizo brands are also fortified with B vitamins and iron, which can be important nutrients for those on plant-based diets.
Nutrient-Dense Vegetables
The onions, peas, and spinach deliver a wide array of micronutrients. Onions are rich in antioxidants and compounds that may support heart health and anti-inflammatory pathways. Peas bring plant-based protein and fiber while providing vitamins A, C, and K. Spinach is a powerhouse green loaded with iron, calcium, and folate, along with lutein for eye health. This trio ensures the dish is as nutritious as it is colorful.
Fermented Probiotics from Sauerkraut
Plating the dish with sauerkraut adds more than just tangy flavor—it brings probiotics, which support gut health, digestion, and immune function. Fermented foods like sauerkraut can help balance the microbiome and improve nutrient absorption.
Flavor Meets Function with Japanese BBQ Sauce
Japanese BBQ sauce enhances the dish with a balance of sweet, savory, and umami flavors. While it adds some sugar, the modest amount used works as a glaze rather than a heavy sauce, allowing the vegetables and chorizo to remain the stars. Its soy-based foundation contributes additional umami depth and trace minerals.
Overall Wellness Balance
This dish blends protein, fiber, vitamins, and probiotics in a single skillet. It is naturally dairy-free, egg-free, and meat-free, making it suitable for vegan and vegetarian diets. Pairing it with a whole grain like brown rice, farro, or whole-grain bread elevates the meal into a balanced plate that nourishes both body and palate.
Conclusion
By combining hearty vegan chorizo, nutrient-rich vegetables, probiotic sauerkraut, and the bold flavors of Japanese BBQ glaze, this recipe provides both comfort and vitality. It is an excellent example of how plant-based cooking can be deeply satisfying, supportive of health, and full of vibrant global flavors.
