Walnut Vegan Chorizo

History & Origin

Mexican chorizo is very different from Spanish: fresher, more heavily spiced and with a loose texture that makes it perfect for scrambles, tacos and stews. Unlike cured chorizo, Mexican chorizo is cooked fresh and its intense flavour comes from the combination of red chilli, vinegar, oregano and garlic, a preparation with pre-Hispanic and colonial roots. This vegan version is a creative reinvention that respects the spirit of the original. Walnuts, with their granular texture when processed, surprisingly mimic the loose texture of chorizo. Sun-dried tomatoes provide umami and concentrated flavour, whilst rehydrated guajillo chilli gives that characteristic red colour and moderate heat that defines Mexican chorizo. The most fascinating aspect of this recipe is that it requires no cooking. Once the ingredients are processed, the chorizo is ready to use as is or to briefly fry in a pan. Apple cider vinegar acts as a natural preservative and provides that acidic note characteristic of traditional chorizo. This vegan chorizo is incredibly versatile. Use it in scrambled eggs or scrambled tofu, in potato tacos, quesadillas or as a chilli filling. It keeps for up to a week in the fridge or up to three months in the freezer. It is also an excellent option for those looking to reduce meat consumption without giving up the flavours of traditional Mexican cuisine.