Spicy Vegan Sausage: Homemade Chorizo Plant-Based Style!

In a food processor, combine the walnuts and sun-dried tomatoes. Pulse until coarsely ground. Add black beans, olive oil, minced garlic, apple cider vinegar, soy sauce (or tamari), smoked paprika, chili powder, cumin, oregano, cayenne pepper (if using), salt, and black pepper.

Pulse Until Combined:
Pulse the mixture until it’s well combined but still slightly chunky, resembling the texture of chorizo. Be careful not to over-process into a smooth paste.

Cook Chorizo (Optional):
For a cooked chorizo texture, heat a skillet over medium heat. Add the vegan chorizo mixture and cook for 8-10 minutes, breaking it up with a spoon, until heated through and slightly browned.

Use or Store:
Use the homemade vegan chorizo immediately in your favorite dishes, such as tacos, burritos, scrambles, or pasta. Alternatively, store it in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Serving and Storage Tips