Vegan Chorizo Tacos
Packed with protein and healthy fats, this easy vegan chorizo is nutritious and full of flavor. Comes together in just than 30 minutes!
- 2 tablespoons oil I like avocado oil
- 8 ounces mushrooms stems removed and diced
- 2 cups walnuts
- 18 tomatoes sun-dried, soaked in olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin powder
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- pinch of cayenne pepper
In a food processor, add diced mushrooms. Process until finely chopped. Warm a skillet over medium heat then add oil. Add the mushrooms to the skillet. Cook until they start to release liquid. Set heat to low.
To the food processor, add the walnuts, sundried tomatoes, and all of the seasonings. Process until tomatoes are finely chopped and small bits of walnuts remain. Transfer the mixture to the skillet with the mushrooms. Bring heat to medium, stir to combine, and cook for about 5 minutes, until walnuts are toasted and the mixture is warm. Taste test to see if you would like to add salt or more seasonings.
Serve vegan chorizo with warm tortillas and desired toppings, end enjoy!
Calories: 250kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Saturated Fat: 2g | Sodium: 37mg | Potassium: 369mg | Fiber: 3g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 7.8mg | Calcium: 48mg | Iron: 1.9mg