Vegan Chorizo Walnut Meat
You’re going to love this no-cook vegan chorizo recipe! It's easily made in your food processor with a simple key ingredient: walnuts! Then it's flavored with soy sauce, lime juice, olive oil, chipotle or ancho chili powder, and oregano. It’s a great recipe that’s the perfect addition as a vegan option to plant based breakfast burritos or nachos, burrito bowls, vegan chorizo tacos, taco salads, tofu scrambles, lettuce wraps and so much more!
Ingredients
- 1 cup raw walnuts soaked in cool water for 20 minutes
- 1 large dried guajillo chili pepper or 1/2 Tbsp ground chipotle powder*
- 2 Tbsp minced sun-dried tomatoes**
- 1 Tbsp soy sauce
- 1.5 Tbsp lime juice
- 1 Tbsp olive oil
- 1/4 cup chopped onion
- 2 large garlic cloves minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
Instructions
- Drain and rinse the walnuts and add them to a food processor with the remainder of the ingredients.
- Pulse the mixture 8-10 times or until the walnuts are well-combined with the spices and they look like the texture of ground meat. Stop to scrape down the sides as needed.
- Enjoy this walnut chorizo on tacos, salads, nachos, bowls, tofu scramble, etc.!
- You can store leftover walnut chorizo in an air-tight container in the fridge for up to 1 week or the freezer for 3 months.
Video
Notes
*PEPPER OPTIONS: Dried ancho chilis are the more traditional option. Use any chili peppers you like / can find! The amount of heat will vary depending on which pepper you use. If you’re going the ground pepper route, you can use either chipotle, cayenne, or ancho powder. A quick Google search of the Scoville scale can help you decide what’s right for you!
**SUN-DRIED TOMATOES: I used dehydrated sun-dried tomatoes that were still pretty soft and malleable. I did not rehydrate them, but if you have drastically dry sun-dried tomatoes, you may want to soak them in water a couple minutes before using them. Sun-dried tomatoes from a jar can also be used but will add a little more oil to the mix.If you can find sun-dried tomatoes packed in water, they’ll be a little closer to what you need. If you do get them in oil, I would cut the amount of olive oil and see if you still need it after adding the sun-dried tomatoes.
Soy Sauce Substitute: Tamari can be used for a gluten-free option. Coconut aminos and Bragg’s liquid aminos can also be used in a ratio of 1:1.
Nutrition
Serving: 1gCalories: 229kcalCarbohydrates: 10gProtein: 5gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 18gSodium: 254mgFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!