If you've been craving the bold, smokey flavors of chorizo but want to keep it plant-based, these walnut chorizo tacos with avocado crema will hit the spot! The vegan chorizo is made with canned lentils and crushed walnuts for a hearty, meaty texture and gets baked in the oven so you can lay back while they crisp up.

Two tacos on a beige ceramic plate topped with brown walnut chorizo, red peppers, and cilantro.

Let's talk about the texture! These vegan chorizo crumbles are crispy on the outside and soft and tender on the inside (no awkward crunch!). They also don't taste like walnuts at all, they just have that smoky and savory taste that's a dream in tacos.

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A soy-free plant-based dinner!
Key ingredients and substitutions
Elo's tips
Step-by-step instructions
Storage tips
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The recipe

A soy-free plant-based dinner!

If you're rocking a plant-based diet (or plant-first, like me), you know how easy it is to lean on soy products for protein. Think scrambled tofu, tempeh burritos, TVP bolognese, or edamame spread.

While those are great, sometimes it's nice to switch it up and make sure we have lots of variety in our diet (pssst, I put together this plant-based protein cheat sheet if you need some help).

That's where this genius combo of walnuts and lentils comes in for a soy-free, protein-rich vegan chorizo. It's the perfect addition to your monthly rotation.

Key ingredients and substitutions

Raw walnuts: They form a meaty, hearty base and get you a good amount of plant-based protein with 15 grams of protein per 100 grams.
Canned brown lentils: The perfect no-cook option for a super short prep time. They provide a soft and crumbly texture that pairs perfectly with the walnuts.
Sun-dried tomatoes and tomato paste: They add some tangy depth to the chorizo mixture and make it extra savory. Plus they give the mixture a reddish color for a more realistic look-alike. I use sun-dried tomatoes in oil but dried tomatoes rehydrated in warm water work, too.
Smoked paprika and cumin: The winning duo that makes these simple ingredients actually taste like chorizo. Don't think about replacing the smoked paprika with regular mild paprika, it's a non-negotiable in this recipe.
Maple syrup: A hint of sweetness balances the smokiness of the paprika, giving the walnut chorizo that addictive, store-bought vegan meat taste (but so much better because it's homemade with clean ingredients).

Elo's tips

Drain the lentils really well after rinsing. Excess moisture can make the chorizo mixture "too wet" and affect its ability to crisp up. I like to start by draining the lentils and I let them sit in the sink while I chop the pepper and sun-dried tomatoes.
Scrape down the sides of the food processor to ensure all the ingredients are evenly mixed. Or skip this if you want a chunkier mixture with pieces of walnuts and lentils.
Press the chorizo as flat as possible when you spread it on a baking sheet. A thin layer really helps the vegan chorizo chunks crisp up.

Step-by-step instructions

Chopped sun-dried tomatoes and a diced red pepper on a small wooden cutting board.

Step 1: Chop the veggies. Core the red pepper and chop it into small, bite-sized pieces. Give the sun-dried tomatoes a quick chop as well.

Step 2: Prep the walnuts. Toss the walnuts into your food processor with the S-blade attached and pulse until they’re broken down into coarse crumbs.

Thick reddish brown mixture in a food processor.

Step 3: Make the chorizo mixture. Drain and rinse the lentils to get rid of any extra liquid. Add them to the food processor along with the sun-dried tomatoes, tomato paste, maple syrup, olive oil, smoked paprika, cumin, a pinch of cayenne, and some salt. Blend it all up until it’s well mixed.

Reddish brown mixture pressed on a white sheet pan with diced red peppers at the bottom.

Step 4: Bake. Spread the chorizo mixture onto a lightly oiled or parchment-lined baking sheet. Use your hands or a spatula to press it into a flat, even layer. Scatter the diced red peppers on the same sheet or a separate one, and bake everything for 20 minutes.

Bright green creamy sauce in a blender jar.

Step 5: Make the avocado crema. In the meantime, scoop the avocado flesh into a blender along with water, cilantro, lime juice, garlic powder, and salt. Blend until smooth and creamy Make sure to use a personal blender or a stick blender here, not a food processor.

Dark brown crispy crumbles on a white sheet pan with diced red peppers at the bottom.

Step 6: Flip. Use a spatula to lift and flip chunks of the chorizo mixture, breaking it up into smaller crumbles as you go. Pop it back in the oven for another 10 minutes to get those edges irresistibly crispy. Done and delicious!

Storage tips

Refrigerator: Store leftover walnut chorizo in an airtight container in the fridge for up to 4 days. It reheats beautifully in a skillet over medium heat and brings back the crispiness!
Meal prep: You can also make a big batch of vegan chorizo and store it as described above for quick tacos on busy weeknights. Alternatively, portion it out into individual containers with rice or quinoa.