Vegan Chorizo

A simple, delicious recipe for Vegan Chorizo made with walnuts, lentils, and Mexican spices that can be used as a meat substitute in tacos, tostadas, quesadillas, and burritos, burrito bowls, nachos or breakfast bowls. Make it ahead and keep it in the fridge for busy weeknights! 

Smoky, savory, toasty and nutty,  this Vegan Chorizo is a delicious way to add the flavor of Mexican Chorizo to your dishes without the meat! This vegan chorizo can be made in literally 10 minutes!  The walnuts give this an earthy meaty flavor, great texture, delicious depth and a lovely richness.

TIP: For a quick low-carb version, double the walnuts and skip the lentils.

Ingredients in Vegan Chorizo

•  walnuts (or pecans)
•  cooked lentils (or cooked black beans, or use more walnuts for a low-carb version)
•  kosher salt
•  granulated garlic powder ( or garlic clove)
•  cumin
•  coriander
•  smoked paprika
•  chili powder
•  dried oregano (or thyme)
•  ground chipotle (or sub cayenne), more to taste
•  cinnamon
•  tomato paste

How to make Vegan Chorizo

Step 1: Place ingredients in a food processor and pulse. 

Pulse until combined but not overly smooth.

Step 2: Brown the vegan chorizo in a greased skillet until nutty and fragrant. 

Serve!

Ways to use Vegan Chorizo

• Nachos Supreme with Walnut Chorizo
• Chipotle Tostadas with Pineapple Salsa
• In these Vegan Breakfast Tacos
• Mexican Breakfast Burrito Bowls!
• Use in tacos, enchiladas, or any way you would use plant-based meat.

Enjoy this easy recipe and let us know what you think of it in the comments below!

More recipes you may like:

• Vegan Bacon
• Vegan Cheesy Sprinkle
• Vegan Tofu Ricotta
• Creamy Vegan Cashew Cheese

Vegan Chorizo

★★★★★ 5 from 4 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 10
• Cook Time: 5
• Total Time: 15 minutes
• Yield: 2 cups 1x
• Category: Plant-based
• Method: blended
• Cuisine: Mexican
• Diet: Vegan

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Description

Smoky, savory, spicy Vegan Chorizo made with walnuts and lentils and Mexican Spices- a tasty plant-based alternative to chorizo to use in tacos, tostadas, quesadillas, burritos, burrito bowls, nachos or breakfast bowls. Make it ahead and keep it in the fridge for busy weeknights!

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Ingredients

Units USM Scale 1/2x1x2x

 

• 1 cup walnuts (or pecans)
• 1 cup cooked lentils (or sub-cooked black beans, or use 1 cup more walnuts for a low-carb version)
• 3/4 teaspoon kosher salt
• 2 teaspoons granulated garlic powder ( or 1 garlic clove)
• 1 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano (or thyme)
• optional: 1/2 teaspoon ground chipotle (or sub cayenne), more to taste
• optional: 1/4 teaspoon cinnamon
• 1–2 tablespoons tomato paste
• 2 tablespoons water, and more to desired consistency

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Instructions

1. Place walnuts, lentils,  spices, salt, tomato paste and water in a food processor and pulse until combined, but not over smooth- a little texture is good.
2. Taste, adjust salt and heat.
3. If using the vegan chorizo as a taco or tostada filling, heat it up in a greased skillet, and if it gets overly dry, feel free to add another tablespoon or two of water so it doesn’t dry out in the pan, or another drizzle of olive oil.
4. Sometimes I’ll saute a little onion or shallot in a skillet with olive oil until fragrant, then add the chorizo, for even more flavor.

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Notes

Vegan Chorizo will keep 3-4 days in the fridge or can be frozen.

Nutrition

• Serving Size: ¼ cup
• Calories: 134
• Sugar: 1.2 g
• Sodium: 188.3 mg
• Fat: 9.9 g
• Saturated Fat: 0.9 g
• Carbohydrates: 8.8 g
• Fiber: 3.6 g
• Protein: 4.9 g
• Cholesterol: 0 mg

Keywords: vegan chorizo, walnut chorizo, lentil chorizo, vegan chorizo recipe, vegan ground meat, vegan ground meat recipe,