Vegan Chorizo
Ingredients
- 2 cans garbanzo beans 15 1/2 ounces each, chickpeas, drained and rinsed ⓘ
- 1/2 cup diced tomatoes canned ⓘ
- 2 tablespoons cider vinegar ⓘ
- 2 teaspoons soy sauce ⓘ
- 2 tablespoons McCormick Paprika ⓘ
- 1 tablespoon McCormick Garlic Powder ⓘ
- 1 teaspoon McCormick Cumin Ground ⓘ
- 1 teaspoon McCormick Oregano Leaves ⓘ
- 1/4 teaspoon mccormick black pepper, coarse ground ⓘ
- 1/4 teaspoon mccormick red pepper, crushed
- 1/8 teaspoon McCormick Cloves Ground ⓘ
- 1/2 teaspoon salt ⓘ
- 4 tablespoons oil divided ⓘ
- 1 cup minced onion finely ⓘ
- 1 cup white mushrooms finely chopped ⓘ
Instructions
- Place garbanzo beans, tomatoes, cider vinegar, soy sauce, spices and salt in large bowl; toss to coat well.
- Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of garbanzo beans remain.
- Heat 2 tablespoons of the oil in a large nonstick skillet on medium heat. Add onions and mushrooms; cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in garbanzo bean mixture and water. Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture. Use vegan chorizo as a taco filling, topping for tostadas or as a meat replacer in a vegan rice or burrito bowl.
Nutrition & Diet Analysis (per serving)
738
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).