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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)


  • 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:

How to Make:


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

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