Recipes and Cooking Vegan Chorizo Tacos 3.0 (1) 1 Review 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!). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Cool Time: 20 mins Stand Time: 20 mins Total Time: 1 hrs Servings: 16 Yield: 16 appetizer tacos Jump to Nutrition Facts Ingredients 3 tablespoon vegetable oil 1 8 ounce pkg. sliced button mushrooms 1 tablespoon ground ancho chile pepper 1 tablespoon mild chili powder 1 tablespoon ground cumin 1 teaspoon kosher salt 1 teaspoon ground coriander 1 teaspoon dried Mexican oregano or oregano, crushed ½ teaspoon garlic powder ½ teaspoon dried thyme, crushed ½ teaspoon smoked paprika ¼ teaspoon ground cinnamon 2 15 ounce cans chickpeas, rinsed and drained ½ cup walnuts, toasted 2 tablespoon lime juice 4- to 6-inch corn tortillas, warmed Finely chopped red onions Chopped fresh cilantro Lime wedges Directions 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. Rate it Print Nutrition Facts (per serving) 130 Calories 6g Fat 15g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 130 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Sodium 164mg 7% Total Carbohydrate 15g 5% Total Sugars 2g Protein 4g Vitamin C 2.6mg 13% Calcium 38mg 3% Iron 1.2mg 7% Potassium 133mg 3% Folate, total 19.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.