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91% would make again

Vegan Chorizo

Want another meat-free alternative to add to your meal prep rotation? This quick and easy “chorizo” is the perfect addition to omelets, tacos, and burrito bowls. It might just give classic pork chorizo a run for its money.

Tasty Team
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 6 servings

  • 3 cups mushroom (225 g), stemmed and halved button
  • 1 cup white onion (150 g), diced
  • 1 cup walnuts (100 g)
  • 1 can chickpeas, drained
  • ½ jalapeño, seeded and roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons kosher salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon cinnamon
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce

Nutrition Info

  • Calories 312
  • Fat 19g
  • Carbs 27g
  • Fiber 8g
  • Sugar 6g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
  2. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8–10 minutes, stirring often, until lightly browned.
  3. Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
  4. Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
  5. Serve the chorizo hot in your favorite dishes.
  6. Enjoy!

Ingredients

for 6 servings

  • 3 cups mushroom (225 g), stemmed and halved button
  • 1 cup white onion (150 g), diced
  • 1 cup walnuts (100 g)
  • 1 can chickpeas, drained
  • ½ jalapeño, seeded and roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons kosher salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon cinnamon
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce

Nutrition Info

  • Calories 312
  • Fat 19g
  • Carbs 27g
  • Fiber 8g
  • Sugar 6g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
  2. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8–10 minutes, stirring often, until lightly browned.
  3. Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
  4. Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
  5. Serve the chorizo hot in your favorite dishes.
  6. Enjoy!

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