Pea-rizo Vegan Chorizo
Textured pea protein, walnuts, sun dried tomatoes, taco seasoning, chili powder, fennel seed
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.