Walnut and Lentil Vegan “Chorizo”
The vegan twist on chorizo is made with spiced ground walnuts, lentils and sundried tomatoes, for a perfectly meaty texture. This vegan “chorizo” is a fabulous plant-based filling for stuffed vegetables or enchiladas, and here stuffed in Pickled Ancho Chiles with Avocado Aioli and Pepitas. Find the recipe and printable recipe PDF below!
Yield: 1 pound
Method
Mix everything but the vinegar together in a mixer with a paddle until evenly blended, about 1 minute.
With the mixer running, gradually add the red wine vinegar.
Ingredients
1 lb. walnuts, ground
¼ lb. green lentils, cooked
2 oz. sundried tomatoes, minced
1 Tbsp. dried chilis, ground
½ Tbsp. salt
½ Tbsp. garlic, minced, sautéed, and cooled
2 tsp. Spanish paprika
½ tsp. ground cinnamon
½ tsp. ground oregano
½ tsp. ground thyme
½ tsp. ground cumin
½ tsp. ground black pepper
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground coriander
¼ tsp. ground bay leaf
1 Tbsp. red wine vinegar
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
