PEA-RIZO vegan chorizo made from walnuts, textured pea crumbles, sun dried tomatoes and spices! Its so easy to make and requires no cooking, just add all ingredients to a food processor and blend until crumbly. It makes an awesome filling for lettuce wrap tacos or a topping on a salad.
The textured pea protein crumbles can be found at Sprouts or Whole Foods or bought on Amazon. I use the brand “Plant Boss” that is unseasoned and salt free. To use, first soak in boiling water or veggie broth for 5 minutes to re hydrate the crumbles. As a substitute you can also use TVP or cooked lentils. If using lentils, carefully pulse them into the mixture so you don’t over blend them and turn it into hummus! You may need to adjust the seasoning if using lentils.
INGREDIENTS
- 2 cups veggie broth or water, for soaking the pea crumbles
- 1 cup textured pea protein crumbles, unseasoned I use the ones from the brand “Plant Boss”
- 3/4 cup walnuts
- 1/2 cup packed sun dried tomatoes, soaked in water then drained Use the ones that come in a bag, not in oil
- 1 tbsp taco seasoning use low salt or no salt added
- 1 tsp chili powder
- 1 tsp fennel seed
- sprinkle of cayenne powder to taste
- optional salt and pepper to taste
INSTRUCTIONS
- 1. Soak the pea crumbles in boiling veggie broth or water for 5 minutes to rehydrate them. Also soak the sun dried tomatoes in water for 5 minutes. Drain them both and set aside.
- 2. Add all ingredients to a food processor and pulse together til you get a crumbly texture. Taste and and adjust the seasonings/ salt to your taste. Serve as a salad topping or as a taco or lettuce cup filling.
Pea-rizo Vegan Chorizo
Equipment
- 1 Food processor
Ingredients
- 2 cups veggie broth or water, for soaking the pea crumbles
- 1 cup textured pea protein crumbles, unseasoned I use the ones from the brand "Plant Boss"
- 3/4 cup walnuts
- 1/2 cup packed sun dried tomatoes, soaked in water then drained use the ones that come in a bag, not in oil
- 1 tbsp taco seasoning use low salt or no salt added
- 1 tsp chili powder
- 1 tsp fennel seed
- sprinkle of cayenne powder to taste
- optional salt and pepper to taste
TOPPINGS FOR LETTUCE WRAP TACOS
- 1 avocado sliced
- 1/2 cup sweet corn
- 1 diced tomato
- 1/4 diced onion
- 2 tbsp store bought salsa
- 2-3 tbsp dairy free sour cream
- 6 romaine lettuce leaves
Instructions
- 1. Soak the pea crumbles in boiling veggie broth or water for 5 minutes to rehydrate them. Also soak the sun dried tomatoes in water for 5 minutes. Drain them both and set aside.
- 2. Add all ingredients to a food processor and pulse together til you get a crumbly texture. Taste and and adjust the seasonings/ salt to your taste. Serve as a salad topping or as a taco or lettuce cup filling.
