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–+ servings
Two tacos filled with a dark brown crispy crumble, red peppers, and topped with a light green avocado cream.
5 from 1 vote

Vegan Walnut Chorizo Tacos

These smoky vegan chorizo tacos with walnuts and lentils make the perfect soy-free, protein-packed plant-based dinner!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 tacos
Author: Eloïse

Ingredients
 

For the walnut chorizo mixture

  • 1 red pepper
  • 6 sundried tomatoes chopped
  • 14 oz (400 g) canned brown lentils
  • 1 ½ cup (150 g) walnut halves
  • 3 tablespoons tomato paste
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 pinch of cayenne pepper

For the avocado crema

  • 1 ripe avocado
  • ½ cup (20 g) fresh cilantro
  • ¼ cup water
  • 2 tablespoons unsweetened Greek-style soy yogurt
  • 1 tablespoon lime juice
  • ¼ teaspoon salt

For serving

Instructions
 

  • Oven: Preheat the oven to 350°F (180°C).
  • Chopped sun-dried tomatoes and a diced red pepper on a small wooden cutting board.
    Chop: Core the red pepper, cut it into strips, and in small dice. Chop the sun-dried tomatoes.
  • Ground walnuts in a food processor.
    Walnuts: Add the walnuts to a food processor fitted with an S-blade. Blitz until roughly crushed.
  • Thick reddish brown mixture in a food processor.
    Chorizo mixture: Drain and rinse the lentils. Add them to the food processor with the sun-dried tomatoes, tomato paste, maple syrup, olive oil, smoked paprika, cumin, salt, and a pinch of cayenne pepper. Blend until combined. Scrape down the sides a few times if needed.
  • Reddish brown mixture pressed on a white sheet pan with diced red peppers at the bottom.
    Bake: Transfer the mixture onto a lightly oiled or parchment-lined baking sheet. Press it flat with your fingers. Add the diced red peppers on the side or onto a separate baking sheet. Bake it for 20 minutes.
  • Bright green creamy sauce in a blender jar.
    Make the avocado crema: Pit the avocado and add the flesh to a blender with the water, cilantro, lime juice, garlic powder, and salt.
  • Dark brown crispy crumbles on a white sheet pan with diced red peppers at the bottom.
    Flip: Run a spatula under the chorizo mixture. Flip it chunk-wise and break them up with the spatula. Bake for another 10 minutes to help them crisp up.
  • Two tacos filled with a dark brown crispy crumble and drizzled with avocado crema.
    Serve: Heat your tortillas in the oven. Serve with vegan sour cream, walnut chorizo, roasted red peppers, and top it with avocado crema.

Nutrition

Serving: 1tortilla | Calories: 489kcal | Carbohydrates: 43g | Protein: 15g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Sodium: 574mg | Potassium: 1028mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2275IU | Vitamin C: 38mg | Calcium: 93mg | Iron: 5mg
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