Mushroom Lentil Chorizo is “meaty,” hearty, slightly spicy, and rich in flavor thanks to a variety of sweet and savory spices along with the lentils and mushrooms. What’s great about this recipe is that it will give you an opportunity to experiment with spices and experience flavors similar to traditional chorizo, but without the saturated fat and other unhealthy aspects that come with traditional chorizo. Add this chorizo to tacos, mix into your favorite pasta sauce, or sprinkle on top of plant-based pizza.
Yields4 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins
Ingredients
1cupcremini mushrooms
1tspchili powder
1tspancho chile powder (optional)
1tspground cumin
¾tspdried oregano
½tspground coriander
½tspgarlic powder
¼tsponion powder
1tspsmoked paprika
½tspsweet paprika
⅛tspground cinnamon
1cupgreen or brown lentils (home cooked, or BPA-free canned, drained)
½cupraw walnuts
¼tspsalt (optional)
¼tspground black pepper (optional)
Directions
1
Heat a medium stovetop pan over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes, adding 1–2 tablespoons of water as needed to deglaze the pan.
2
Meanwhile, in a small bowl, add all of the spices from the chili powder to the cinnamon. Mix well and set aside.
3
Add the mushrooms, cooked lentils, raw walnuts, and spices to a food processor and pulse until a coarse meal is formed.
4
Add salt and pepper to taste, if desired.
Chef's Notes
Substitutions
Instead of cremini mushrooms, use button or portobello mushrooms.
Nut-free
Replace walnuts with raw sunflower seeds.
Prep Ahead
Make the spice blend ahead of time and store in an airtight container in a cool, dark place for up to 30 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.
Ingredients
1cupcremini mushrooms
1tspchili powder
1tspancho chile powder (optional)
1tspground cumin
¾tspdried oregano
½tspground coriander
½tspgarlic powder
¼tsponion powder
1tspsmoked paprika
½tspsweet paprika
⅛tspground cinnamon
1cupgreen or brown lentils (home cooked, or BPA-free canned, drained)
½cupraw walnuts
¼tspsalt (optional)
¼tspground black pepper (optional)
Directions
1
Heat a medium stovetop pan over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes, adding 1–2 tablespoons of water as needed to deglaze the pan.
2
Meanwhile, in a small bowl, add all of the spices from the chili powder to the cinnamon. Mix well and set aside.
3
Add the mushrooms, cooked lentils, raw walnuts, and spices to a food processor and pulse until a coarse meal is formed.
