Vegan Chorizo Tacos
Serving: 6
Recipe type: Vegan, Low-carb, Gluten-free, Grain-free, Sugar-free, Dairy-free
Author: Stine Knutsen
Source: Vegan Chorizo Tacos (pinchofcarbs.com)
Ingredients:
- 200g swiss brown mushrooms, stemmed and roughly chopped
- 100g walnuts
- 1 can (240g) chickpeas, drained
- 1 onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 large chilis (mild), roughly chopped
Other Ingredients:
- 2 tbsp. avocado oil (or olive oil)
- 1 tbsp. tomato paste
- 1 tbsp. apple cider vinegar (or lime juice)
- 1 tbsp. coconut aminos (or soy sauce)
Spice mix ingredients:
- 2 tbsp. paprika powder
- 1 tbsp. chilli powder
- 1 tbsp. cumin
- 2 tsp. oregano
- 2 tsp. salt
- 1 tsp. garlic powder
- ½ tsp. black pepper
- ½ tsp. smoked paprika (optional)
- ½ tsp. ground coriander (optional)
- ½ tsp. onion powder (optional)
- ½ tsp. red pepper flakes (optional)
- Dash of cinnamon (optional)
- Dash of cayenne pepper (optional)
- 1 tbsp. nutritional yeast (optional)
Suggested taco toppings / Sides:
- Low-carb “Clean Wraps” from The Un-Possible KitchenTM
- Shredded cabbage
- Pico de gallo (chopped tomatoes, onions, cilantro, jalapeño, lime juice, and salt)
- Avocado or guacamole
- Cilantro / coriander
- Vegan chipotle mayo (I use Naked Byron Foods)
- Lime
How to Make:
| 1 |
Add all the food processor ingredients to the food processor and pulse until roughly chopped (do not overdo it, the texture should be a little bit chunky) |
| 2 | Heat the oil in a pan over medium heat and add the food processor ingredients and the spice mix. Sauté for around 10 minutes while stirring often. |
| 3 | Add the tomato paste and sauté for a few minutes while stirring often |
| 4 | Add the vinegar and coconut aminos and sauté for a few minutes while stirring often until all the liquid has been absorbed |
| 5 | Serve with “Clean Wraps” from The Un-Possible KitchenTM and your favorite taco toppings |
* To make a “Clean Taco”:
Heat “Clean Wraps” from The Un-Possible KitchenTM in a pan until crispy and bend it into a taco
