Plant-Based Italian "Chorizo"
Please use all organic ingredients when possible!
Servings 1 1-2 people
Ingredients
- 7-10 Sun-Dried Tomatoes
- Large Handful Walnuts (about 1/3 - 1/2 cup)
- 1/2 tbsp Nutritional Yeast
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1/2 tsp Garlic Powder
- 1 tsp Tamari (Coconut Amino or Amino Acids)
- Handful Cauliflower (optional - see blog post)
Instructions
- Cut sun-dried tomatoes in half or fourths depending on size.
- Add all the ingredient to food processor and pulse until everything is blended together. *Make sure to not over pulse. You still want the crunch from the walnuts.
- Taste the mixture and see if you need to adjust any of the seasonings to your liking.
- Top on spaghetti, pizza, salad, pasta dishes and more! Keep in the fridge, in an airtight container for 3-5 days.
Notes
- If you want to try the cauliflower in it (read blog post), add it after the main ingredients are mixed together. Then pulse the cauliflower in the food processor until it's mixed in. You want it to be a similar texture to cauliflower rice.