Want another meat-free alternative to add to your meal prep rotation? This quick and easy “chorizo” is the perfect addition to omelets, tacos, and burrito bowls. It might just give classic pork chorizo a run for its money.
Cook Time
20 minutes
Total Time
30 minutes
Yield
6 servings
Ingredients
3 cups mushroom (225 g), stemmed and halved button
1 cup white onion (150 g), diced
1 cup walnuts (100 g)
1 can chickpeas, drained
½ jalapeño, seeded and roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons olive oil
2 tablespoons paprika
1 teaspoon garlic powder
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons kosher salt
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon onion
¼ teaspoon red pepper flakes
⅛ teaspoon cinnamon
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
Nutrition Info
Calories 312
Fat 19g
Carbs 27g
Fiber 8g
Sugar 6g
Protein 10g
How to Make It
1. Step
Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
2. Step
Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8–10 minutes, stirring often, until lightly browned.
3. Step
Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
4. Step
Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
