Gluten-Free Vegan Chorizo
Indulge in the zesty, smoky flavors of this Gluten-Free Vegan Chorizo, a plant-based twist on a classic favorite. Crafted with wholesome ingredients like raw walnuts, cooked lentils, and sun-dried tomatoes, this recipe is packed with protein, fiber, and bold spices, including smoked paprika, cumin, and chili powder, to deliver an authentic chorizo-inspired taste. Ready in just 20 minutes, the mixture is seasoned with coconut aminos and olive oil for extra depth, creating a crumbly, savory texture that mimics traditional chorizo. Perfect for tacos, burritos, or as a hearty topping for rice bowls, this quick and easy recipe is not only vegan and gluten-free but also an excellent way to enjoy comfort food with a nutritious twist. Whether it’s a family dinner or a meal prep favorite, this versatile dish is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Raw walnuts
- 1 cup Cooked lentils
- 0.25 cup Sun-dried tomatoes (softened in hot water, if needed)
- 2 tablespoons Nutritional yeast
- 1 tablespoon Smoked paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Coconut aminos
- 1 tablespoon Olive oil
- 2 tablespoons Water
Instructions
Place the raw walnuts, cooked lentils, and sun-dried tomatoes into a food processor.
Add in the nutritional yeast, smoked paprika, cumin powder, chili powder, garlic powder, onion powder, dried oregano, and ground cinnamon.
Season with salt and pepper, then pour in the coconut aminos, olive oil, and water.
Pulse the ingredients in the food processor until the mixture has a crumbly but cohesive texture, resembling ground chorizo. Do not overprocess.
Heat a large nonstick skillet over medium heat.
Transfer the vegan chorizo mixture to the skillet and cook for about 4-5 minutes, stirring occasionally, until warmed through and lightly browned.
Serve immediately as a taco filling, burrito stuffing, or over rice bowls. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 20.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2570 mg | 55% | |
*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.
