Try this vegan chorizo, made with walnuts and mushrooms in any Mexican recipe for tacos, tostadas or tamales. I think it would be great in stuffed poblano, Baja zucchini boats or red bell peppers. I let the mixture rest in the refrigerator for a day and the flavor was even more delicious.
I topped tiny grilled flour tortillas with my spicy soy free, vegan chorizo, arugula, peperoncinis, red onion and tomatoes. This plant based mixture is reminiscent of chorizo and is sure to please any guest and keep the vegans nourished. Mushrooms are rich in Vitamin D and walnuts are a great source of protein, fiber and healthy fat. Your guests might appreciate a side serving of black or pinto beans, salsa and a bit of salty cheese for the lacto vegetarians or omnivores.
There are several inspiring recipes for mushroom and walnut fillings, both raw and cooked versions. The combination seems like a natural for bold Mexican spices, different fresh peppers, and dried chilies. Think what you could do with Italian or Indian spices!
Try them all. Here’s a few that I found after I thought I invented it. My inspiration came from my leftover chorizo seasoning and a produce bin full of mushrooms needing to be eaten. I believe that there are no original stories or recipes in the world but always give credit when ever you find inspiration.
I shared this at Meat Free Mondays
[lt_recipe name=”Walnut Mushroom Vegan Chorizo” servings=”4 ” prep_time=”10 MIUNTES” cook_time=”10 MINUTES” total_time=”20 MINUTES ” difficulty=”Easy ” summary=”A fast weeknight vegan mushroom and walnut filling for tacos, stuffed peppers, or tamales. Use as a substitute for spicy meats. ” print=”yes” image= ingredients=”6 cups rough chopped cremimi or portobello mushrooms, about 1 pound;1 cup walnut pieces;1/2 cup chopped onions;2 cloves garlic minced;2 tablespoons oil oil;2 tablespoons chopped parsley;2 tablespoons ancho chili powder ;1 tablespoon smoked paprika;2 teaspoons ground cumin;1 teaspoon ground coriander;1/2 teaspoon sea salt or to taste;1/4 teaspoon cayenne;1 tablespoon red wine vinegar or to taste ” ]Chop mushrooms and walnuts, or pulse in the food processor into pea sized pieces. Set aside. Sauté onions and garlic in olive oil until translucent. Add seasonings through salt and mushrooms. Sauté for 10 minutes. Add a splash of vinegar to separate the flavors, more if indicated. Adjust salt. ;Serve warm in tortillas or use as a filling for any vegetarian dish. Stuff bell peppers, baked squashes or vegan tamales. [/lt_recipe]
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