Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!).

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
20 mins
20 mins
1 hr
16 appetizer tacos


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; fat 6g; saturated fat 1g; carbohydrates 15g; mono fat 1g; poly fat 4g; insoluble fiber 4g; sugars 2g; protein 4g; vitamin a 322.7IU; vitamin c 2.6mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 19.4mcg; sodium 164mg; potassium 133mg; calcium 38mg; iron 1.2mg.