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Vegan Mexican Chorizo Crumbles

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Fava beans, mushrooms, walnuts and onion are pulsed into crumbles with homemade chorizo spice blend and baked. Perfect in tacos or on nachos! This one recipe makes 5 cups and is freezer friendly.
Course Special Diets
Cuisine American
Keyword chorizo, from scratch, homemade, vegan, vegetarian
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 40 servings
Calories 42
Author Laurie McNamara


  • olive oil spray
  • 1 medium onion roughly chopped
  • 2 cloves garlic smashed and peeled
  • 2 (15 ounce) cans fava beans rinsed and drained
  • 2 cups walnuts
  • 8 ounces cremini mushrooms cleaned
  • 1 teaspoon olive oil
  • recipe Chorizo Spice Blend
  • kosher salt to taste


  • Spray a large, rimmed baking sheet pan with olive oil spray and preheat your oven to 425°.
  • In the bowl of your food processor, fitted with the blade attachment, pulse the onion and garlic until coarsely chopped.
  • Add in fava beans and walnuts and pulse until coarsely chopped. Transfer to prepared pan.
  • Add in mushrooms and pulse until minced. Transfer to the pan with the fava beans and walnuts.
  • Drizzle the mixture with 1 teaspoon olive oil and season with the homemade chorizo spice blend and a few pinches kosher salt. Mix well to combine.
  • Spread evenly and bake on the middle rack of your preheated oven for 10 minutes. Stir and bake for an additional 10 to 15 minutes.


Serving: 1/2 cup | Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg