Paleo Vegan Chorizo
Savor the bold, smoky flavors of Paleo Vegan Chorizo—a plant-based twist on the classic spicy sausage that's both grain-free and gluten-free. This no-cook recipe pairs raw walnuts with juicy sun-dried tomatoes to create a crumbly, meat-like texture, while the rich blend of smoked paprika, chili powder, cumin, and cayenne pepper delivers an authentic punch of heat and zest. Infused with coconut aminos and apple cider vinegar for umami depth, this versatile chorizo is perfect as a taco filling, salad topper, or breakfast scramble addition. Ready in just 15 minutes, it's a nutritious and delicious alternative for paleo and vegan lifestyles.
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Recipe Information
Ingredients
- 1.5 cups raw walnuts
- 0.5 cup sun-dried tomatoes (softened in warm water if needed)
- 2 tablespoons ground flaxseed
- 2 tablespoons water
- 1 tablespoon smoked paprika
- 1.5 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 1.5 tablespoons coconut aminos
- 1 teaspoon apple cider vinegar
- 1 teaspoon olive oil
Instructions
In a small bowl, mix the ground flaxseed and water. Let it sit for 5 minutes to thicken into a flax egg.
Place the raw walnuts in a food processor. Pulse several times until the walnuts are finely crumbled, resembling ground meat (be careful not to over-process into a paste).
Add the sun-dried tomatoes, thickened flax egg, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, sea salt, cayenne pepper (if using), coconut aminos, apple cider vinegar, and olive oil to the food processor.
Pulse the mixture several times until all ingredients are combined and the texture resembles a crumbly chorizo. Stop and scrape down the sides as needed to ensure even mixing.
Taste the mixture and adjust seasonings as desired (e.g., add more salt, paprika, or chili powder for extra flavor).
Transfer the Paleo Vegan Chorizo mixture to an airtight container and store in the refrigerator for up to 5 days, or use immediately as a filling for tacos, scrambles, or bowls.
Optional: For a firmer texture, sauté the chorizo in a non-stick skillet over medium heat for 2-3 minutes until lightly browned before serving.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 36.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3464 mg | 74% | |
*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.
