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Chanty

Pea-rizo Vegan Chorizo

Textured pea protein, walnuts, sun dried tomatoes, taco seasoning, chili powder, fennel seed
Print Recipe
Prep Time 5 minutes
Cook Time 0 minutes
soaking time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer, Dinner, Lunch
Cuisine: American, Mexican
Ingredients Equipment Method

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

Equipment

  • 1 Food processor

Method
 

  1. 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. 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.