📝 About This Recipe
This plant-based revelation transforms humble walnuts and sun-dried tomatoes into a bold, crumbly protein that rivals traditional Mexican chorizo. By leveraging the natural fats of the walnut and a complex blend of toasted chilies and vinegar, we create a deeply savory 'meat' that is both heart-healthy and incredibly versatile. Whether you are a lifelong vegan or a curious carnivore, this recipe delivers that signature smoky, spicy punch that defines authentic chorizo.
🥗 Ingredients
The Protein Base
- 2 cups Raw Walnut Halves (unsalted and not toasted)
- 1/4 cup Sun-dried Tomatoes (packed in oil, drained and patted dry)
- 1 tablespoon Tamari or Soy Sauce (for umami depth)
The Chorizo Spice Blend
- 2 tablespoons Ancho Chili Powder (provides mild heat and dark color)
- 1 tablespoon Smoked Paprika (Pimentón) (essential for the smoky profile)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1/2 teaspoon Ground Coriander
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/8 teaspoon Ground Cinnamon (a secret traditional touch)
- 1 pinch Ground Cloves (adds aromatic complexity)
Liquids and Aromatics
- 2 tablespoons Apple Cider Vinegar (provides the classic chorizo tang)
- 1 tablespoon Extra Virgin Olive Oil (for the pan)
- 1 teaspoon Maple Syrup (to balance the acidity)
- 1/2 teaspoon Kosher Salt (adjust to taste)
👨🍳 Instructions
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1
Place the raw walnuts in a large bowl and cover with warm water. Let them soak for about 10 minutes to soften slightly; this prevents them from becoming too gritty when processed.
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2
Drain the walnuts thoroughly and pat them dry with a clean kitchen towel. It is vital they aren't dripping wet to ensure they 'fry' rather than steam.
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3
In a food processor, combine the soaked walnuts and the drained sun-dried tomatoes.
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4
Pulse the mixture 8-10 times. You are looking for a coarse, pebbly texture that resembles ground meat. Be careful not to over-process, or you will end up with walnut butter!
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5
In a small ramekin, whisk together the ancho chili powder, smoked paprika, cumin, oregano, coriander, garlic powder, onion powder, cinnamon, and cloves.
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6
Transfer the walnut-tomato crumble to a medium mixing bowl. Sprinkle the spice blend over the top and add the tamari, apple cider vinegar, and maple syrup.
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7
Use a spatula to fold the spices and liquids into the walnut mixture until every piece is coated in a deep, brick-red hue.
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8
Heat the olive oil in a large non-stick or cast-iron skillet over medium heat.
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9
Add the walnut chorizo to the skillet, spreading it out into an even layer.
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10
Let the mixture cook undisturbed for 3-4 minutes. This allows the walnuts to develop a crispy, browned exterior that mimics rendered pork fat.
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11
Stir the mixture and cook for another 4-5 minutes, tossing occasionally, until the spices are fragrant and the 'chorizo' is darkened and slightly crisp.
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12
Taste and add kosher salt if needed. Remove from heat and let it sit for 2 minutes; the texture will firm up as it cools slightly.
💡 Chef's Tips
Do not skip the sun-dried tomatoes; they provide the 'chew' and acidity that walnuts lack on their own. Pulse the food processor in short bursts and check the texture frequently to avoid a paste-like consistency. If the mixture feels too dry in the pan, add a teaspoon of water or additional oil to help the spices bloom. For an even deeper flavor, make the mixture a day in advance and store it in the fridge to let the spices marinate into the nuts. You can substitute the apple cider vinegar with red wine vinegar or lime juice for a different acidic profile.
🍽️ Serving Suggestions
Serve inside charred corn tortillas with diced white onion, cilantro, and a squeeze of lime for classic street tacos. Layer it over crispy tortilla chips with vegan cashew queso and pickled jalapeños for ultimate plant-based nachos. Stir it into a tofu scramble with sautéed bell peppers for a high-protein breakfast burrito. Use it as a bold pizza topping alongside pineapple and red onion for a sweet and spicy twist. Pair with a crisp Mexican Lager or a refreshing Hibiscus (Jamaica) Iced Tea.