About This Recipe
These vegan chorizo tostadas are one of those meals that prove you don’t need meat to get big, bold Mexican flavor. The “chorizo” is made from shaved Brussels sprouts sautéed with ancho chile, cumin, garlic, cinnamon, and a pinch of clove — the same spices used in traditional pork chorizo. Piled on a crispy tostada with refried beans and all the toppings, they’re satisfying enough for dinner and light enough that you won’t need a nap after.
This recipe is completely soy-free (unlike most store-bought vegan chorizo), naturally plant-based, and packed with nutrients. The Brussels sprouts get slightly caramelized with the spices, creating a texture and flavor that’s surprisingly close to the real thing.
Why You’ll Love This Recipe
- Soy-free vegan chorizo. Made with shaved Brussels sprouts instead of soy — perfect if you avoid soy or just want more vegetables.
- Ready in 25 minutes. Quick enough for a weeknight dinner, impressive enough for company.
- Packed with real flavor. Ancho chile, cumin, garlic, cinnamon, and clove — the same spice blend as traditional chorizo.
- Works for any meal. Breakfast, lunch, or dinner — tostadas are endlessly adaptable.
- Build-your-own friendly. Set out toppings and let everyone assemble their own.
Ingredient Notes
- Brussels sprouts: Shave them using a food processor with the disc attachment, a mandoline, or a sharp knife. You can also buy pre-shaved Brussels sprouts at most grocery stores to save time.
- Chorizo spice blend: Ground ancho chile, garlic powder, cumin, cinnamon, and a pinch of ground clove. Use fresh spices for the best flavor. If you can’t find ground ancho chile, grind whole dried anchos in a spice grinder or blender.
- Tostada shells: Homemade or store-bought both work. See below for three easy ways to make your own.
- Refried beans: Homemade or canned — warm them up before spreading so they stick to the tostada.
- Toppings: Mexican crema (or vegan crema), guacamole, pickled red onions, and fresh cilantro.
How to Make Tostada Shells
You can make tostada shells three ways — all work great:
- Oven (easiest for a batch): Spray corn tortillas lightly with oil and bake at 400°F (200°C) for 8–10 minutes until crispy and golden.
- Pan-fried: Fry corn tortillas in a thin layer of oil over medium-high heat until crispy on both sides, about 1–2 minutes per side.
- Direct flame (my favorite): Place a corn tortilla directly on a gas burner over medium flame. Flip with tongs until charred and crispy. This method gives the best flavor — slightly smoky with charred edges.
How to Make Vegan Chorizo Tostadas
- Shave the Brussels sprouts: Use a food processor with the disc attachment, a mandoline, or a sharp knife to shave the sprouts into thin ribbons.
- Cook the vegan chorizo: Heat oil in a large skillet over medium-high heat. Add the shaved Brussels sprouts and cook for 3–4 minutes until they start to soften. Add the ancho chile, garlic powder, cumin, cinnamon, and clove. Stir well and cook for another 3–4 minutes until the sprouts are slightly caramelized and tender.
- Prepare the tostadas: Make or warm your tostada shells using your preferred method (oven, pan-fried, or direct flame).
- Assemble: Spread a layer of warm refried beans on each tostada, then pile on the Brussels sprout chorizo.
- Top and serve: Finish with crema, guacamole, pickled onions, fresh cilantro, or your favorite salsa.
Tips for the Best Vegan Chorizo Tostadas
- Use fresh spices. The chorizo flavor depends entirely on the spice blend. Fresh ancho chile powder makes a noticeable difference.
- Don’t overcrowd the skillet. Give the Brussels sprouts room to get slightly caramelized, not steamed. Cook in batches if needed.
- Make the beans from scratch. Homemade refried beans make a real difference here, but canned work in a pinch.
- Add a squeeze of lime. A little lime juice right before serving brightens everything up.
Variations
- Spicier: Finish with salsa verde, salsa macha, or chopped pickled jalapeños.
- With other vegetables: Shredded cabbage, cauliflower, or zucchini can replace the Brussels sprouts — the chorizo spice blend works with almost any vegetable.
- As tacos: Use warm corn tortillas instead of tostadas for a softer version.
- Add an egg: Top with a fried egg for a hearty breakfast tostada.
- With real chorizo: Not vegan? Use Mexican chorizo instead of Brussels sprouts, or do a half-and-half mix.
How to Store
- Brussels sprout chorizo: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat.
- Tostada shells: Store at room temperature in a sealed bag for 2–3 days. Re-crisp in the oven at 350°F for 3 minutes if needed.
- Don’t assemble ahead: Tostadas get soggy quickly. Keep components separate and assemble right before eating.
You Might Also Like
- Crispy Potato Tacos
- Lentil Picadillo Tacos
- Easy Vegan Green Enchiladas
- Molletes con Chorizo
- Vegan Enfrijoladas
- Homemade Sopes
Frequently Asked Questions
Superpowerful vegan chorizo tostadas
These vegan chorizo tostadas are perfect for breakfast, lunch or dinner. The chorizo is made with Brussel sprouts and Mexican spices.
Equipment
Ingredients
- 4 cups of shaved Brussels sprouts
Chorizo Spice Mix
- 2 tablespoons of vegetable oil
- 2 tablespoons of chili powder ground dried chili powder
- 1 teaspoon of garlic powder
- 1 / 2 teaspoon of ground cumin
- 1 / 4 teaspoon freshly pepper
- 1 / 8 teaspoon ground cinnamon
- pinch of ground cloves
- 1 / 2 teaspoon apple cider vinegar
- 1 / 2 teaspoon salt
Tostadas
- 12 corn tostada shells
- 1 cup refried beans
- 1 avocado sliced
- Mexican crema I use cashew cream
Instructions
For the Brussel Sprouts, vegan chorizo
- In a skillet over medium heat add the oil and the shaved Brussels sprouts.
- Leave them until they are soft, like 3 minutes. Add all the species and mix well. Leave everything for 5 more minutes or until the brussel sprouts begin to brown on the edges.
- Be careful not to burn them. When ready, remove from heat and add the vinegar. Mix and set aside.
Tostadas
- For putting together the tostadas add 2 tablespoons of refried black beans and spread them well throughout the tostada.
- Then add three or four tablespoons of the powerful vegan chorizo, a.k.a. the Brussel sprouts with Mexican spices.
- Finish each tostada with slices of avocado and drizzle with cashew or tofu crema.
Nutrition
Calories: 268kcalCarbohydrates: 37gProtein: 7gFat: 11gSaturated Fat: 4gSodium: 314mgPotassium: 545mgFiber: 10gSugar: 3gVitamin A: 1315IUVitamin C: 53.2mgCalcium: 93mgIron: 2.5mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.