A bold plant-based twist on classic chorizo
This vegan chorizo recipe delivers smoky, rich flavor with a satisfying texture — thanks to meaty mushrooms, hearty walnuts, and Hess Street Foods Chorizo Paste. It’s perfect for tacos, nachos, bowls, or any dish that needs a clean, flavorful kick — no meat, no compromise.
⏳ 30 Minutes | 🍽 Serves 4–6
Ingredients:
- 2 cups unsalted walnuts, soaked in lukewarm water for 20 minutes
- ⅔ cup diced yellow onion
- 20 oz baby Bella mushrooms or your favorite mushrooms
- 1 tbsp soy sauce or tamari
- 4 oz (½ jar) Hess Street Foods Chorizo Paste
- ½ cup finely chopped cilantro (optional)
- Salt & pepper, to taste
Instructions:
1. Soak the Walnuts
Place walnuts in lukewarm water and soak for 20 minutes to soften. Drain and set aside.
2. Sauté the Onions
In a medium nonstick skillet, sauté the diced onions over medium heat with 2–3 tbsp of water (or a splash of oil if preferred) until soft and translucent.
3. Make the Chorizo Mixture
In a food processor, pulse drained walnuts and mushrooms until finely crumbled (but not mushy).
Transfer to a mixing bowl and stir in the soy sauce, Hess Street Foods Chorizo Paste, and about ½ cup of water until evenly mixed.
4. Cook the Chorizo
Add the chorizo mixture to the pan with the sautéed onions. Cook for about 8 minutes, stirring occasionally, until the mushrooms are softened and the mixture begins to brown and caramelize.
5. Season & Serve
Remove from heat and season with salt, pepper, and fresh cilantro if using.
Serve hot in:
- Tacos
- Burrito bowls
- Nachos
- Salads or stuffed peppers
Why You’ll Love This Vegan Chorizo:
✔️ Meaty texture with no meat
✔️ Smoky, bold, satisfying flavor
✔️ Vegan, gluten-free, and soy-flexible
✔️ Great for meal prep, taco night, or clean eating
Pro Tip: Pulse the walnuts and mushrooms separately for a chunkier texture if you like more bite!
Bon Appetegan!