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 flavor comes from the combination of red chile, 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 flavor, whilst rehydrated guajillo chile gives that characteristic red color 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 chile 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 flavors of traditional Mexican cuisine.