Non-pork chorizo and bacon?
I don't eat pork, either. When I want the flavor that smoked pork brings, I use liquid smoke and a bit of molasses. In the right recipe, veggie bacon bits such as Bacos or Bac-Uns can work. Do you eat turkey? Smoked turkey necks are good for throwing in stews, too, to get a smoked meat flavor.
Sonoran Beef Chorizo
1 lb ground beef 80/20 (don't go lean with this, drain it off after cooking)
2 tsp garlic powder
1 Tbs hot chili powder (pure red chili powder, no blends)
1/4 cup vinegar (red, white) no flavors
1 tsp salt
2 tsp ground cumin
1tsp ground black pepper
1/4 tsp allspice
1 tsp mexican oregano
mix it up 24hrs before use. enjoy
Liquid smoke won't do much more than the smoked salt, since they both derive their flavor from smoke solids alone. What's missing is that porkiness, darn it. I'm thinking about nutritional yeast right now - been ages since I've tasted any, but I remember something a little bacon-y about it. Same with soy ice cream, which I enjoyed until I discovered it gave me bad cramps...
I make my own with ground Bison. There's no oil but it's surprisingly tastey.
2 lbs. ground Bison
2 tbsp. paprika
2 tsp. freshly ground black pepper (I use Tellycherry peppercorns)
1 tsp. each: ground oregano, cumin ( or more, to your taste)
1/2 tsp. ground coriander seeds
2/3 c. red wine vinegar
1 tsp. garlic powder
2 tbsp. salt
2 tbsp. ground red chile powder (mild, med. or hot)
All the spices can be adjusted to your taste. We like it Hot!
Place all ingredients in a large bowl and mix well.. Store in air-tight container in the refrigerator . Let cure at least 2 days. Freeze in portion sizes or use as desired.
The chorizo will not taste the same, but you can make it with lamb/goat, chicken, turkey, or some mix of that. Just follow a recipe that looks good and remember to make it spicey and salty.
I have also made many Northern Mexican bean dishes with no lard or pork. They taste great still. Smoked turkey sausage and spices work wonders.
Trader Joe's soy chorizo is pretty tasty. I went there to buy some regular chorizo, but they didn't have any. The clerk swore up and down that the soy stuff was just as good, and I'd have to say, it's pretty close. Since chorizo is such a heavily flavored sausage, it's more about the seasoning than the meat anyway (and yes, somehow they manage to make the soy chorizo greasier, like chorizo).