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