By Maria Flores
A bold, plant-based take on chorizo, packed with rich, smoky flavors and a satisfying texture. Perfect for tacos, nachos, or any dish that needs a flavorful kick!
Ingredients:
- 2 cups unsalted walnuts, soaked in lukewarm water for 20 minutes
- 2/3 cup diced yellow onion
- 20 oz baby Bella mushrooms
- 1 tbsp soy sauce or tamari
- 4 oz Hess Street Foods Chorizo Paste
- 1/2 cup finely chopped cilantro (optional)
- Salt and pepper, to taste
Instructions:
1️⃣ Soak the Walnuts:
- Place walnuts in lukewarm water and soak for 20 minutes to soften. Drain and set aside.
2️⃣ Sauté the Onions:
- In a medium nonstick pan over medium heat, cook the onions with 2–3 tbsp of water until translucent. (Use oil if preferred.)
3️⃣ Prepare the Chorizo Mixture:
- Add walnuts and mushrooms to a food processor and pulse until crumbled.
- Transfer to a bowl and mix in soy sauce, Hess Street Foods Chorizo Paste, and 1/2 cup of water until well combined.
4️⃣ Cook the Chorizo:
- Add the mixture to the pan and cook for about 8 minutes, stirring occasionally, until the mushrooms soften and the mixture begins to brown.
5️⃣ Season & Serve:
- Remove from heat and season with salt, pepper, and cilantro.
- Enjoy in tacos, nachos, or your favorite dish!
✨ Bon Appetegan! 🌮💚