This is one of my all time favorite staples! When I tried adding more plant-based meals into my family’s lifestyle we realized what we missed the most was warm, comfy, hearty food. We loved soy based chorizo until my husband asked to remove so much soy from our diet. It took a minute to get the texture and spices to meet the high standards of my kids and husband pallet, but this recipe was a hit. Adding in the potatoes was key. It’s quick, easy and makes for great breakfast tacos. Or dress them up with pico de gallo, avocado, maybe a little black beans, and you to yourself a taco night.
INGREDIENTS
- 1 ⅓ cups walnuts
- 2 cloves garlic
- 8-10 sun-dried tomatoes, in oil
- 1 ½ cup water
- 1 ½ tsp paprika
- 1 ½ tsp cumin
- 1 ½ tsp chili powder
- salt
- 2 medium yellow potatoes
- extra virgin olive oil
EQUIPMENT
- Large skillet
- Medium mixing bowl
- Measuring spoons
- Measuring cups
- Knife
- Cutting boards
Cooking Directions
- Heat a large skillet with a little olive oil to well coat the pan, over medium heat
- Add in diced potatoes and with a little salt to taste. Stir often and cook until golden and crisp. About 15 mins depending on your pans.
- 3. Meanwhile, finely chop the walnuts and transfer to a medium bowl.
- 4. Mince the garlic and sun-dried tomatoes; Then add them to the bowl with the walnuts.
- 5. Mix in water, and spices to the bowl with the walnuts and add salt to taste. (about 1/2 teaspoon should be enough)
- 6. When the potatoes are crispy, add the walnut mixture to the skillet.
- 7. Mix and cook, stirring often, until the liquid has evaporated.
- 8. Remove from the heat and enjoy!
