Yes, these tacos are completely vegan! Though the Mexican-seasoned mushrooms, chickpeas, and walnuts have an uncanny resemblance to real chorizo (and it tastes pretty close, too!).



Ingredient Checklist


Instructions Checklist
  • In a very large skillet heat 1 Tbsp. of the oil over medium-high. Add mushrooms and cook 6 to 8 minutes or until lightly browned and liquid has evaporated, stirring occasionally. Cool mushrooms completely.

  • Meanwhile, in a large bowl combine the next ten ingredients (through cinnamon).

  • For vegan chorizo, in a food processor combine the cooled mushrooms, the chickpeas, and walnuts; pulse until ingredients are chopped. Add chickpea mixture to spice mixture in the bowl. Add lime juice and stir well to combine. Let stand 20 minutes.

  • Heat the remaining 2 Tbsp. of oil in the same skillet over medium-high. Add the vegan chorizo to the skillet, spreading evenly. Cook 2 minutes without stirring. Stir the chorizo and cook 4 to 5 minutes more or until browned and heated through, stirring occasionally.

  • Serve vegan chorizo in warmed tortillas topped with finely chopped onions, cilantro, and lime wedges.

Nutrition Facts

130 calories; 6 g total fat; 1 g saturated fat; 4 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 164 mg sodium. 133 mg potassium; 15 g carbohydrates; 4 g fiber; 2 g sugar; 4 g protein; 0 g trans fatty acid; 323 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 19 mcg folate; 0 mcg vitamin b12; 38 mg calcium; 1 mg iron;

Reviews (1)

1 Ratings
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Rating: 3.0 stars
Probably won't make again because MorningStar Farms makes an excellent vegetarian chorizo crumble.