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

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0
Rating: 3.0 stars
Probably won't make again because MorningStar Farms makes an excellent vegetarian chorizo crumble.