Vegan mollete with chickpea chorizo is a delicious twist on a classic Mexican dish. Traditionally made with refried beans and melted cheese, molletes are served on toasted bread for a simple yet flavorful meal. In this version, we’ve swapped out the beans for savory chickpea chorizo, which adds a smoky and slightly spicy flavor that pairs perfectly with the crispy bread. It’s a satisfying, plant-based option that’s great for any meal.
What’s awesome about this recipe is how easy it is to make. With a handful of ingredients and minimal prep, you’ll have a hearty, protein-packed meal on the table in no time. Plus, molletes are incredibly versatile – you can add your favorite toppings like sliced avocado or salsa verde to make it your own. Whether you’re new to vegan cooking or just looking for something new to try, this recipe is a must and also perfect for Cinco de Mayo!
And, if you’re craving more chickpea recipes, don’t miss this tomato-based vegan chickpea stew and vegan spinach curry with chickpeas!
This vegan mollete recipe is bursting with flavor, thanks to the smoky and spiced chickpea chorizo. It’s easy to make, with simple ingredients that come together for a satisfying, protein-packed meal. Plus, it’s versatile, allowing you to customize it with your favorite toppings like avocado or salsa! Here are more reasons to consider!
This garbanzorizo is a deliciously simple vegan chorizo perfect for eating with mollete or a number of other classic Mexican dishes! Here’s how to get started:
Step 1: Sauté the Onion and Garlic – Heat the oil in a large pan over medium-high heat. Add the onion and salt, cooking for 4-5 minutes until the onion is nearly translucent. Stir in the garlic and cook for another minute.
Step 2: Add Spices and Sundried Tomatoes – Add the cumin, thyme, oregano, pepper, cinnamon, cloves, coriander, paprika, chipotle, chili powders, and chopped sundried tomatoes. Stir well to combine all the flavors.
Then, Step 3: Toss in Chickpeas and Seasonings – Add the chickpeas, tamari, and apple cider vinegar to the pan. Mix everything together until the chickpeas are well-coated.
Finally, Step 4: Lightly Mash and Cook – Gently mash the chickpeas until they are crumbly but not too smooth. Cook for another 5-7 minutes, stirring occasionally, to let the flavors meld together.
Here are the star ingredients that make this vegan mollete a real crowd-pleaser, like the tasty chickpea chorizo and the perfect bread. Don’t worry if you need to switch things up; we’ll cover some easy substitutions to match your vibe or dietary needs. With just a few simple tweaks, you can whip up a delicious meal that’s all about you!
Garbanzorizo will stay fresh for up to three days in the refrigerator when stored in an airtight container. You could freeze it as well for up to six months if you really pleased! Just allow to cool before transferring to storage and you’re good to go. When you’re ready to reheat, just heat it back up in a pan or covered in a microwave if you’re really in a pinch!
You can! Simply make sure that the vegan cheese and vegan chorizo you use are gluten-free. And, instead of using bolillos or french bread, choose one that is free of gluten. Homemade corn tortillas are another tasty option.
Bolillos can be found in any Latin market and conventional grocery stores in most major US cities. If you can’t find bolillos in your neck of the woods, no worries. Standard French bread (cut into 6-inch slices) or plain hoagie rolls make for excellent substitutes.
Listen while you cook! Tune into my podcast, The Plant Powered People Podcast, while you’re cooking, folding laundry, or taking a bath. It may just change your life!
Recipe shared with permission from ¡Salud! Vegan Mexican Cookbook by Eddie Garza.
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wow this is an amazing meal, I love bean spreads 🙂
This looks so delicious!! YUM!
This sounds so delicious! Just reading the recipe is making my mouth water!
Love it! 🙂
I need to try this ASAP! Yum!
Wow! This looks amazing!
Wow!! This is so flavorful and easy to make. A delicious and easy lunch or dinner.
I just LOVE vegan Mexican food! Could I eat it every day? Yes, yes I could.
I’ve never heard of mollete until now but this looks so flavorful and filling! Yum!