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.

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⏳ 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

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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

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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

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Pro Tip: Pulse the walnuts and mushrooms separately for a chunkier texture if you like more bite!

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Bon Appetegan!