Vegan Chorizo
By Maria Flores
2 cups unsalted walnuts, soaked in lukewarm water for 20 minutes
2/3 cup diced yellow onion
20 oz baby Bella mushrooms
1 tablespoon soy sauce or Tamari
4 oz Hess Street Foods Chorizo Seasoning Concentrate
1/2 cup finely chopped cilantro (optional)
Salt and Pepper, to taste
How to do it:
Place the walnuts in lukewarm water and soak for 20 minutes to soften. Drain and set aside.
In a medium nonstick pan over medium heat, add the onions, and 2 to 3 tablespoons of water. Cook until the onions are translucent. You can use oil instead if you’d like.
To crumble, add the walnuts and mushrooms to a food processor. Once out of the food processor, mix with the soy sauce, chorizo seasoning concentrate, and 1/2 cup of water until well combined.
Transfer the walnut meat mixture to the pan. Cook the mixture for 8 minutes, or until it begins to brown, and the mushrooms soften.
Remove from the heat and season with salt, pepper, and cilantro.
Add it to tacos or nachos!
Bon appetegan!