Mediterranean Diet Vegan Chorizo
Experience bold, smoky flavors with this Mediterranean Diet Vegan Chorizo recipe—an irresistible plant-based twist on the classic Spanish sausage. Made with a hearty blend of walnuts, protein-packed quinoa, and umami-rich sun-dried tomatoes, this recipe is seasoned to perfection with sweet smoked paprika, ground cumin, and a medley of aromatic spices. Quick and easy to prepare in just 20 minutes, this vegan chorizo is cooked to golden, crumbly perfection in a skillet, making it a versatile addition to tacos, grain bowls, pasta dishes, or fresh salads. Completely gluten-free and infused with zesty tamari and apple cider vinegar for a tangy kick, this vegan protein is perfect for anyone following a Mediterranean diet or seeking a flavorful meat-free alternative.
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Recipe Information
Ingredients
- 1 cup walnuts
- 1 cup cooked quinoa
- 0.5 cup sun-dried tomatoes (oil-packed, drained)
- 2 teaspoons sweet smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon chili powder
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon tamari (gluten-free soy sauce)
- 2 teaspoons apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons water
Instructions
Place the walnuts in a food processor and pulse until they are broken down into a coarse crumble. Be careful not to over-blend; you want texture.
Add the cooked quinoa, sun-dried tomatoes, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, chili powder, cayenne pepper (if using), tamari, apple cider vinegar, olive oil, and water to the food processor.
Pulse the mixture several times until it forms a cohesive, crumbly texture resembling traditional chorizo. Avoid over-processing, as the mixture should not turn into a paste.
Heat a non-stick skillet over medium heat. Add the vegan chorizo mixture to the pan and cook for 4-5 minutes, stirring occasionally, until warmed through and slightly browned.
Serve immediately in tacos, grain bowls, pasta, or as a topping for salads. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 58.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 22.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2782 mg | 59% | |
*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.
