Heart-Healthy Vegan Chorizo
Discover the bold flavors of Heart-Healthy Vegan Chorizo, a delicious plant-based alternative that doesn’t skimp on taste or texture. Crafted with wholesome ingredients like toasted walnuts, protein-packed lentils, and a vibrant blend of spices including smoked paprika, cumin, and chili powder, this recipe delivers the perfect balance of smoky, spicy, and savory in every bite. Enhanced with tamari, tomato paste, and apple cider vinegar, this nutrient-rich vegan chorizo is easy to prepare in just 30 minutes and versatile enough for tacos, burritos, or grain bowls. Whether you're seeking a health-conscious, meat-free option or a crave-worthy addition to your favorite dishes, this recipe is a game-changer for plant-based cooking. Perfect for meal prep and packed with flavor, it’s bound to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup walnuts
- 1.5 cups cooked lentils
- 2 tablespoons ground flaxseed
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons low-sodium tamari or soy sauce
- 1 teaspoon apple cider vinegar
- 2 tablespoons water
- 2 tablespoons tomato paste
Instructions
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are lightly browned and fragrant. Remove from heat and allow to cool for a few minutes.
In a food processor, combine the toasted walnuts and cooked lentils. Pulse a few times until the mixture is crumbly, resembling the texture of ground meat. Do not over-process.
Add the ground flaxseed, smoked paprika, chili powder, ground cumin, ground coriander, garlic powder, onion powder, dried oregano, and crushed red pepper flakes to the food processor. Pulse a few more times to evenly distribute the spices.
In a small bowl, whisk together the tamari (or soy sauce), apple cider vinegar, water, and tomato paste until smooth.
Pour the liquid mixture into the food processor and pulse until everything is evenly combined. You should have a moist, crumbly mixture that can hold together slightly when pressed.
Heat a non-stick skillet over medium heat. Spread the vegan chorizo mixture in an even layer and cook for 8-10 minutes, stirring occasionally, until it is browned and warmed through. Taste and adjust seasonings if needed before serving.
Serve immediately as a filling for tacos, burritos, or grain bowls, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 13.2 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2428 mg | 52% | |
*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.
