Walnut Chorizo Crumble
Walnuts are a great staple for any plant-forward diet, but did you know that they can be used to create a delicious meat alternative for tacos, burgers and more? They provide a satisfying texture, unique favor, and nutrients like protein (4g/oz) and essential omega-3 ALA (2.5g/oz). Not to mention, it’s easier than you think to make a walnut-based meat alternative. Use this as a topping or main star to any dish – pasta, lettuce wraps, or our favorite, tacos! Check out the Walnut Chorizo Tacos with Pickled Vegetables.
Walnut Chorizo Crumble
Ingredients
- 2 1/2 cups raw California walnuts
- 1 ½ cups (or 15 oz. can) black beans, rinsed and drained
- 3 tablespoons olive or vegetable oil, divided
- 1 tablespoon white vinegar
- 1 tablespoon smoked paprika
- 1 tablespoon Ancho chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt
- 1 teaspoon chipotle, ground
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Preparation
- To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
- Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
- Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. May be prepared several days ahead and stored tightly covered in the refrigerator.
For more plant-forward recipes, check out walnuts.org/plantrecipes
