Chorizo Substitute
Transform your plant-based meals with this flavorful and protein-packed Chorizo Substitute, a quick and easy no-cook recipe that comes together in just 10 minutes! This vegan twist on traditional chorizo uses a hearty combination of raw walnuts and black beans for a meaty texture, expertly seasoned with smoky paprika, zesty cumin, and a hint of cinnamon for depth. Apple cider vinegar adds a tangy brightness while a subtle kick of crushed red pepper flakes enhances the spice levels. Perfectly versatile, this chorizo alternative can be enjoyed straight from the food processor or lightly sautéed for a warm, crispy edge. Use it to elevate your tacos, burritos, nachos, or any dish needing a bold and satisfying boost. Whether you're vegan, vegetarian, or simply exploring meat substitutes, this recipe delivers bold flavor without compromise.
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Recipe Information
Ingredients
- 1 cup raw walnuts
- 1 cup cooked black beans
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 2 tablespoons water
Instructions
Add the raw walnuts to a food processor and pulse until they are broken down into a crumbly texture, resembling ground meat. Be careful not to overprocess into a powder.
Add the cooked black beans to the food processor and pulse a few times to combine with the walnuts. Ensure the mixture remains somewhat chunky, as you want texture to mimic traditional chorizo.
In a small bowl, whisk together the olive oil, smoked paprika, ground cumin, chili powder, oregano, garlic powder, onion powder, ground cinnamon, crushed red pepper flakes, sea salt, and black pepper.
Pour the spice mixture over the walnut and bean mixture in the food processor. Add the apple cider vinegar and water.
Pulse all the ingredients together until well combined. Scrape down the sides of the food processor as needed. The texture should be cohesive but not overly smooth.
Taste the mixture and adjust seasoning if necessary (e.g., add more salt or spice to your preference).
Your chorizo substitute is now ready to use in tacos, burritos, or as a topping for nachos. This is a no-cook recipe, but if you'd like, you can lightly sauté the mixture in a pan for a warm, slightly crispy texture.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 4.4 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
