California Walnut Chorizo Crumble


    2.5 cups raw California Walnuts
    1.5 cups black beans, rinsed and drained
    3 tbsp olive or vegetable oil, divided
    1 tbsp white vinegar
    1 tbsp smoked paprika
    1 tbsp Ancho chili powder
    1 tsp dried oregano
    1 tsp kosher or sea salt
    1 tsp chipotle, ground
    1 tsp ground cumin
    1 tsp ground coriander


    This vegan meat substitute made with California walnuts is a perfect complement to a breakfast scramble, frittata or breakfast burrito. It’s also great on its own as taco filling!


    To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.

    Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.

    Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. May be prepared several days ahead and stored tightly covered in the refrigerator.