Description
This simple plant-based, vegan Chorizo recipe is incredibly easy to make at home! Made with ground walnuts, lentils, and savory Mexican spices, perfect for tacos, tostadas, quesadillas, burritos, burrito bowls, nachos, or breakfast bowls. Make it ahead and keep it in the fridge for busy weeknights, or freeze for later! No soy!
Ingredients
Units
- 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
Instructions
- 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.
- Taste, adjust salt and heat.
- 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.
Notes
Nut allergy? For a quick, simple version, crumble 1 block of firm tofu in a skillet, browning about in the oil, then add the salt and spices.
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