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A choripan is a street-food sandwich from Argentina and we just had to veganise it. Using plant-based chorizo, we've replicated this South American classic and boy is it delish! You've got to try this one.


Before you start

Griddle pan



  • Vegan chorizo sausages
  • Baguette or hot dog buns

For the chimichurri

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley
  • 3-4 cloves garlic
  • 2 small red chilies
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • Pepper to taste

To serve

  • Pickled red onions


  1. 1.

    For the chimichurri: Chop the parsley, garlic and chilli | Mix all ingredients together in a bowl | Allow to sit for 5-10 minutes to release all of the flavours into the oil before using | Let it sit for more than 2 hours, if time allows.

    For the sausages: Preheat a griddle pan | Cook chorizo to packet instructions removing a couple of minutes before done | Transfer chorizo to a chopping board and cut in half lengthways and cook them cut side down, for 2-3 minutes or until slightly charred

    To serve: Cut rolls lengthways and grill, cut side down, for 2 minutes | Divide chorizo among rolls, top with chimichurri, pickled onions and enjoy