Walnut Chorizo

California Walnut “Chorizo” Crumble

Total Time

20 Mins



Serving Size

1/2 cup


Breakfast Dinner Lunch


This vegan meat substitute made with California walnuts is a perfect complement to a breakfast scramble, frittata or breakfast burrito. It’s also great on its own as taco filling!


  • 2 1/2 cups raw California walnuts

  • 1 ½ cups (or 15 oz. can) black beans, rinsed and drained

  • 3 tablespoons olive or vegetable oil, divided

  • 1 tablespoon white vinegar

  • 1 tablespoon smoked paprika

  • 1 tablespoon Ancho chili powder

  • 1 teaspoon dried oregano

  • 1 teaspoon kosher or sea salt

  • 1 teaspoon chipotle, ground

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander


  1. To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
  2. Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
  3. Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. May be prepared several days ahead and stored tightly covered in the refrigerator.


  • Calories: 300 cal
  • Total Fat: 26 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 15.5 g
  • Monounsaturated Fat: 6.5 g
  • Sodium: 400 mg
  • Carbohydrates: 14 g
  • Dietary Fiber: 6 g
  • Protein: 8 g
Generated with Avocode.Generated with Avocode.