Go Back
–+ servings

Vegan Mexican Chorizo Crumbles

Print Recipe
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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 40 servings
Calories 42
Author Laurie McNamara

Equipment

Ingredients

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

Instructions

  • Preheat your oven to 425℉ (or 220℃) and spray a large, rimmed baking sheet pan with olive oil or avocado oil spray.
  • 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.

Nutrition

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