Vegan Chorizo Recipe
This simple plant-based, vegan Chorizo recipe is incredibly easy to make at home! Made with ground walnuts, lentils, and savory Mexican spices, perfect for tacos, tostadas, quesadillas, burritos, burrito bowls, nachos, or breakfast bowls.
How to Make the Best Vegan Chorizo
Looking for a delicious plant-based alternative to traditional chorizo? This vegan chorizo recipe delivers all the bold, smoky, and spicy flavors you love without any meat. Made with a simple combination of walnuts and lentils, it comes together in just 15 minutes and is perfect for meal prep.
The magic of this recipe lies in the blend of Mexican spices—smoked paprika, cumin, chili powder, and oregano—combined with a touch of tomato paste for depth and richness. The walnuts provide healthy fats and a satisfying texture, while the lentils add protein and help bind everything together. The result is a versatile “meat” that works beautifully in tacos, burritos, nachos, breakfast bowls, and so much more.
Whether you’re fully plant-based or just looking to incorporate more meatless meals into your routine, this vegan chorizo is a game-changer. It’s easy to customize the heat level to your liking, and it keeps well in the refrigerator or freezer for quick weeknight meals.
Vegan Chorizo
This simple plant-based, vegan Chorizo recipe is incredibly easy to make at home! Made with ground walnuts, lentils, and savory Mexican spices, perfect for tacos, tostadas, quesadillas, burritos, burrito bowls, nachos, or breakfast bowls.
Ingredients
Main Ingredients
Spices
Optional
Instructions
Make the Chorizo
- Place walnuts, lentils, spices, salt, tomato paste and water in a food processor and pulse until combined, but not overly smooth—a little texture is good.
- Taste and adjust salt and heat to your preference.
Cooking (Optional)
- If using the vegan chorizo as a taco or tostada filling, heat it up in a greased skillet. If it gets overly dry, add another tablespoon or two of water so it doesn't dry out in the pan, or add a drizzle of olive oil.
- For even more flavor, sauté a little onion or shallot in a skillet with olive oil until fragrant, then add the chorizo.
Notes
- For a low-carb version, use 2 cups of walnuts instead of adding lentils.
- You can substitute cooked black beans for the lentils.
- Make it ahead and keep it in the fridge for busy weeknights, or freeze for later.
- This chorizo is soy-free and completely plant-based.
