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Vegan Walnut-Lentil Chorizo
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5 from 2 votes

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. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bigger Bites, Tacos
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4 to 6
Author: Ashley


  • 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
  • teaspoon cayenne pepper
  • teaspoon ground cinnamon


  • 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.