Vegan on the Go Lukas Breucha Vegan on the Go Lukas Breucha

WALNUT CHORIZO TACO SALAD

WALNUT CHORIZO TACO SALAD

SERVES 4 PORTIONS

FOR THE WALNUT CHORIZO
  • 1 lb. (455 g) walnuts
  • 3 tbsp. (45 ml) apple cider vinegar
  • 2 tbsp. (15 g) ground ancho chili powder
  • 1 tbsp. (9 g) garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. freshly ground black pepper
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 2 bay leaves

    FOR THE SALAD
  • 4 large flour tortillas
  • 1 lb. (455 g) green leaf lettuce, chopped
  • 1 can (15 oz., or 425 g) black beans, rinsed and drained
  • 1/4 tsp. ground cumin
  • 1/8 tsp. salt
  • 1 cup (180 g) chopped tomato
  • 1/2 cup (80 g) diced red onion
  • 1/4 cup (35 g) sliced black olives
  • 1/4 cup (60 g) Silky Sour Cream
  • 1 batch of Simple Guacamole (optional)
  • 1/2 cup (130 g) Roasted Chipotle Salsa (optional)
  • 2 tbsp. (2 g) minced fresh cilantro
  • NUTRITIONAL VALUES

    Calories: 1055kcal
    Fat: 74.6g (6.5g S.Fat)
    Carbs: 69.2g
    Protein: 43g
    Sugar: 8.3g
    Sodium: 771mg

    <b sytle="font-size:12pt;"><u>METHOD</u></b>
    <br></br>
    <n style="font-size:10pt;">TO MAKE THE WALNUT CHORIZO
    Pulse the walnuts in a food processor until they are the size of coarse sand. In a food processor, combine the apple cider vinegar, chilli powder, garlic powder, cumin, coriander, salt, oregano, thyme, pepper, cinnamon, garlic, and bay leaves.
    <br></br>
    Heat the walnut mixture in a large skillet over medium-high heat. Brown the chorizo for 10 minutes, stirring occasionally, before reducing to a low heat and covering with a lid to keep warm.
    </n>
    <br></br>
    <n style="font-size:10pt;">TO MAKE THE SALAD
    Preheat the oven to 180°C/350°F. Place the tortillas in four large ovenproof bowls, making pleats to allow them to sit flush with the bottom. Bake the shells for 10 minutes with a small ovenproof bowl inside to help it hold its shape. Bake for 2 minutes more after removing the inner bowl. Allow the tortilla shells to cool for 5 minutes in the bowls.
    <br></br>
    Distribute the lettuce between the shells. In a mixing bowl, combine the black beans, cumin, and salt, and divide the beans among the salads. Add the walnut chorizo, tomato, onion, and black olives on top.
    <br></br>
    Serve each salad with a dollop of Silky Sour Cream, Simple Guacamole, and Roasted Chipotle Salsa, topped with a sprinkle of minced cilantro.
    </n>
    RECIPE NOTES

    Remove the Silky Sour Cream from the recipe to make it soy-free.
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