A recipe inspired by Isa Chandra Moskowitz from her cookbook, I Can Cook Vegan, I take on chorizo with pecans and roasted red peppers to create an unctuous, spice-filled and deliciously meaty taco meat crumble, which you can sprinkle over a taco salad or wrap in a burrito. It's an easy-to-make, protein-centric vegan taco meat that'll wow you with its amazing flavor!
½cuproasted red peppers,roughly chopped and then lightly pulsed in the food processor
For the Taco Salad
Someplain unsweetened coconut yogurt,or salsa of your choice (or both)
Someromaine lettuce or spinach
Sometomatoes
Someavocado slices
Sometortilla chips
Instructions
Preheat the oven to 325°F.
Add all the ingredients except for the roasted red peppers to a food processor. Pulse a it couple times to incorporate everything together.
Next, add the roasted red peppers, and pulse a few more times. You want the chorizo crumbles to be have a nice size - not too fine or powdery.
Spread the chorizo out on a baking sheet, and then bake it for 12 - 13 minutes, flipping the meat about halfway through the bake.
Serve the chorizo with plain, unsweetened coconut yogurt or salsa over a salad with all the fixings, or serve the taco meat in a taco or burrito. It's really up to you!
Video
Notes
Nutrition facts only account for the chorizo crumble ingredients.