Vegan Walnut-Lentil Chorizo
This vegan walnut-lentil chorizo is rich with flavor and incredibly versatile. It can be tucked into tacos, burritos, tamales, power bowls, etc.
Servings: 4 to 6
Ingredients
- ½ cup uncooked brown lentils or green lentils, sorted through and thoroughly rinsed
- 1 ¼ cup raw walnut pieces
- ½ cup oil-packed sun-dried tomatoes, oil thoroughly drained and roughly chopped
- 1 tablespoon smoked paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon sea salt or to taste
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
Instructions
- In a medium saucepan, combine the lentils and three cups of water over medium-high heat.
- Bring to a boil, decrease the heat, and simmer, uncovered, for 15 to 25 minutes, or until the lentils are just tender but not at all mushy.
- Meanwhile, add the walnut pieces, sun-dried tomatoes, paprika, garlic powder, coriander, oregano, cumin, thyme, sea salt, and cayenne pepper, and cinnamon to the bowl of a large food processor.
- Once the lentils are ready, strain off any excess water and add them to the bowl of the food processor, too.
- Pulse several times, or until the sun-dried tomatoes and walnuts are finely chopped and the mixture resembles a moist crumble.
- Serve the chorizo on its own, in salads, or in tacos, burritos, tamales, etc.