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Walnut Chorizo Recipe
Ingredients
- ½ a medium sweet onion peeled and cut into big chunks
- ½ cup walnuts
- 1 15-ounce can of chickpeas drained and rinsed
- 3 cloves of garlic
- 2 tablespoons chili powder
- 1 tablespoon red wine vinegar
- 2 teaspoons ground cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- pinch of cinnamon
- pinch of cloves
- 1 tablespoon olive oil
Instructions
- Combine all of the ingredients, except the olive oil, in your blender or food processor. Pulse until you have an even mixture.
- In a skillet, heat the oil over medium high. Add the contents of the food processor, and cook for 5-10 minutes, until the mixture begins to brown and turns fragrant.
Notes
Use this vegan chorizo in tacos, burritos, bowl meals, or anywhere else you'd use animal-based or store-bought vegan chorizo.
No-cook option: Omit the onion and garlic, and substitute with 1 teaspoon each onion powder and garlic powder. The raw onion/garlic will be too strong, if you aren't going to cook to mellow the flavors.
Servings 4
Nutrition
Calories: 152kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 513mg | Potassium: 179mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1350IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 2mg