Have you ever tried the store-bought soy crumbles or the faux meat “chorizo”? Well I have, and I’ve never been a huge fan. I know a few friends who love the stuff and add it to burritos, breakfast scrambles, tacos, salads, etc. I’ve always liked the concept of a savory crumble you can add to a variety of different dishes, but the flavor/taste, texture, and long list of ingredients in the store-bought packages always kept me away. Not to mention, most of the store-bought brands aren’t the healthiest. Well after being inspired by a recent taco salad I picked up from a local juicery, I thought why not make my own version of a savory crumble. That’s exactly what I did with this Savory Walnut & Sun-Dried Tomato Crumble recipe, and I can honestly say I’m in LOVE with this stuff!
This Walnut & Sun-Dried Tomato Crumble is EVERYTHING I’ve been looking for…easy to make, made with healthy and good-for-you ingredients, crumbly for easy use in a variety of different dishes, very flavorful, and just delicious! Simply grab all the ingredients, add into your food processor, and pulse until it reaches the crumbly consistency. You can think of this savory crumble as a vegan “chorizo”, but since I’ve never been a huge fan of fake-meat products and labels, to me it’s really just one of the BEST nut-based savory mixes I can crumble onto or stuff into a lot of different types of dishes. If you’re looking at the ingredients and thinking you don’t have all the spices at home, I highly recommend going to the store and buying them because I guarantee that once you make this once, you won’t be able to stop, and so those spices will be used. Or if you’re thinking that you already like the store-bought soy crumbles, then you definitely need to try my version – it tastes much better, is very easy to make, and is clean.
Coming up are two recipes using this Walnut & Sun-Dried Tomato Crumble, ones you definitely won’t want to miss. But until then, gather all the spices and ingredients, and make this crumble. You can add it to just about anything – burritos, tacos, breakfast scrambles, salads, etc. If you make it, be sure to Tag me on Facebook or Instagram @vegetariangastronomy , #vegetariangastronomy, so I don’t miss it! I love seeing and sharing all your re-creations.
One year ago: Creamy Chocolate Fudge Popsicles (v,gf)
Savory Walnut Sun-Dried Tomato Crumble
INGREDIENTS
- 1 cup raw unsalted walnuts
- 3-4 tbsp roasted & salted sunflower seeds
- 1/4 cup packed sun dried tomatoes , see notes below for the kind I used
- 2 cloves garlic , minced
- 2 teasp fresh oregano , or 2/3 teasp dried oregano
- 3 teasp freshly squeezed lemon juice
- 1/4 teasp ground paprika
- 1/2 teasp chipotle chili pepper powder
- 3/4 teasp garlic powder
- 1/2 teasp ground cumin
- 1/4 teasp salt , plus more to taste
- 1 1/4 teasp tamari , such as San-J brand
- 4 tbsp fresh cilantro
- red chili powder , to taste depending on level of spice
INSTRUCTIONS
- Add all the ingredients into a food processor .
- Pulse 10-15 times in the food processor until all the ingredients are well combined and the mixture becomes crumbly in texture. Be sure not to simply turn on the food processor, but rather to make quick pulses until you achieve the desired consistency. The finished product should be able to stick together, but at the same time easily separate and crumble onto different dishes.
- Add additional salt and/or lemon juice to taste if needed.
- Store in the fridge in an airtight container for a few days. Enjoy over salads, in burritos, tacos, tofu scrambles, etc.
Reshana
This looks sooooo good Anjali. I am not a huge fan of Soya products but this looks great!
anjali
It’s delicious! And it’s not made with soy, which is why I actually love it! Try it out if you get a chance…I know you’ll love it as well!
Rashmi
This looks gorgeous Anjali and I’m sure it taste amazing, cant wait to see the other recipes using this delicious crumble 🙂
anjali
Thank you Rashmi! I am so addicted and it’s so easy to make. I’m posting an amazing taco salad recipe next week and a stuffed pepper at some point using this mix! Plus I have many more in the works!! Oh the things you can do with a savory walnut crumble =)
Mandy
This looks amazing!!! I was never a fan of that soy chorizo…way too greasy and just didn’t sit well. I’ve made walnut taco meat before, but the ingredients you’ve used here sound so flavorful. I can definitely see using this on a taco salad or in lettuce wraps. I’ll have to make this next taco Tuesday!!
anjali
Me too…never been a fan of the soyrizo (not to mention, you’re right, it never looks good!)…but have always sort of liked the concept of having that savory crumble to add to anything. Well you will love this! And speaking of taco salad…wait till you see next weeks post of JUST that! =) Now I’ll have to work on getting that post up for you on Monday pr Tuesday so you can make the taco salad or some form of it =) I’ve also used your chipotle tahini dressing I mentioned on next weeks taco salad recipe since I ran out of cilantro one day (as well as the one I’m posting)…both taste awesome! Can’t wait to hear what you think…let me know if you try this!
Jim Dallke
Every ingredient looks solid– except I’m wondering if you might recommend a substitute for the sunflower seeds. My wife has a sensitivity to them, and I’m anxious to give the recipe a try. Please advise.
anjali
Thanks Jim! Yes, you can easily leave out the sunflower seeds and add a few more walnuts to the mix instead. Although I haven’t tried this myself, I imagine it won’t alter the taste. Season with salt or additional tamari as needed at the end after tasting! Let me know how you guys like this recipe if you try it out! Next monday I’m posting one of my favorite recipes using this mix, but of course you can easily use this for almost anything! Enjoy!
Carmelina
Yum, yum, YUM! Killer recipe!! I almost are the entire thing in one sitting! The crunch and spice are a great combo! Great picnic food! Thanks for sharing this recipe!
anjali
Yay! Happy you loved the recipe! I can’t get enough of it either…I think i’ve made the crumble every other week. Picnic food – what a great idea! Thanks for following and trying out the recipe!
Reema
this is soooooo good! I was eating it plain!!
anjali
It’s so versatile, you can do anything with it…and yes, that means even eat it PLAIN! =) Whenever I make it, I seriously create so many new dishes with it. Can’t wait to post some more recipes soon using this crumble!
HL
SO good! This is honestly the best ‘ground round’ I’ve had. It’s now part of my weekly rotation 🙂
anjali
That’s so great to hear!! I’m addicted to this stuff as well! In fact I just made it into a bite-sized appetizer/taco recipe and it was a huge hit! Thank you so much for trying out the recipe and letting me know! I’m honored that you think it’s the best you’ve had!
Devi
This is delicious right out of the food processor! I’m having your ultimate taco salad for lunch, as soon as I make the cilantro dressing!
anjali
Thanks for trying out the recipe Devi and so glad you loved it! You will be having this for lunch all week i’m sure of it!
Amee
Oh my goodness!!! I just made this and added it to our roasted vegetable quesadilla’s- wow!!! So flavourful, so easy and the kids ate it!!! I stopped buying veggie ground round because nobody ate it… This will be a constant in my kitchen!
You are fantastic!!!
anjali
That’s so awesome to hear Amee! Thank you for trying it out! It’s one of my favorite recipes and goes so well with so many dishes! I have so many recipes on my list to develop using this crumble…your roasted veggie quesadilla sounds delicious! Exciting your kids ate it also! Yeah, I’ve never been a fan of veggie ground round…don’t care for the taste and it’s not the healthiest but I’ve always like the idea of having that something to add hence this recipe. Thanks again for the wonderful feedback!
Rebecca @ Strength and Sunshine
This is a taco or burrito…omg :O
anjali
It goes well in both!
Aimee
I can just imagine how delicious this must be! Gorgeous 🙂
anjali
Thank you Aimee!
Jenn
I’ve been drooling over this for awhile now. I can’t wait to try it. It looks amazing! I can’t stand the store bought crumbles – yuck! And sun dried tomatoes are one of my favorite things.
anjali
Same here Jenn…can’t stand the store-bought crumbles, but loved the idea of being able to add something like that to a variety of different dishes, which is why I NEEDED to create my own recipe with my own flavors and make it healthy! Out came this recipe and it’s been a HUGE hit!! You will love it! Let me know if you try it out (btw…I’d suggest you make a double batch ha)!
Diana
This is our favorite walnut “meat” of all time! I’ve made this a dozen times since Anjali first posted the recipe and every single time it surprises us with how delicious it is! The sun dried tomatoes make it burst with flavor. Tonight we used it for tacos and we’ve used it over salads, for breakfast, in burritos and everywhere else a pop of flavor is needed. So simple to make and absolutely delicious!
anjali
Thank you Diana!! I love that it’s your favorite walnut “meat” of all times, and thank you for trying out my recipe and sharing on IG! This recipe has been a huge hit with so many and I’ve loved seeing all the different ways people have been using it! I think after seeing your picture on IG, I was craving it and ended up making a double batch of it for myself for the week ha! Thanks again so much for the wonderful comment!
Uma
This sound interesting, love to try this out. When you said we can add it to anything that made me so happy 🙂
anjali
Thanks Uma…I know right? I love recipes that are versatile and can be used for a variety of different dishes. Yep…you can add this to salads, burritos, tacos, enchiladas, tofu scrambles, and I’ve even had another follower add this to pasta a long with some marinara! It’s wonderful!
Linda @ Veganosity
This is such a great recipe. I just bought Upton’s chorizo yesterday, now I’m going to have to try and make my own. Thanks for the great recipe.
anjali
Thank you! Oh you will LOVE this home-made version so much better than the store bought chorizo. It’s actually why I developed the recipe. I loved the concept of chorizo to add to anything, but have NEVER been a huge fan of the store-bought version. This one is so flavorful, made with healthy ingredients, and tastes awesome! I always make double batch and add it to everything throughout the week! You need to try it Linda!
Mel @ avirtualvegan.com@
How easy is that to make? I love all those wonderful flavours you have packed in there too.Great recipe!
anjali
Thanks Mel! It is VERY easy and great to have on hand for the week to add to just about anything!
Hauke Fox
Woahh, this looks awesome! I can imagine it as a pesto for my next pasta, thanks for the inspiration! 😀
anjali
Thanks Hauke! Hmm…I’ve actually never imagined it as a pesto for pasta, but I did have one reader use it in pasta with some marinara which I could imagine would taste great! Now you have me thinking =)
Sandra
I agree! Fantastic recipe!! Unfortunately I had to share it and we all loved this recipe! A keeper!
Anjali Lalani
Haha, hopefully you were able to make it again without having to share. Thanks for the great review!
Vanessa @ VeganFamilyRecipes
These sound so good! I definitely want to put them in tacos! Looks delicious!
anjali
Thanks Vanessa! I developed this recipe specifically for tacos I’m posting about soon, but it also goes so well with many other dishes!
Dkarma
I made this and it is PHENOMENAL!! I had on a wrap with roasted eggplant, follow your heart provolone slices and spinach. The wrap’s flavors were so amazing and the only seasoning was the savory walnu sun-dried tomato crumble!! I’m definitely making this again. So easy!
anjali
Thank you so much for the review and comment, not to mention what a great idea!! I have yet to use it in a wrap, although I do have a breakfast burrito in the works. But I saw your IG post and loved it. Thanks again for trying out my recipe and tagging me on social media!
Puja K
Hi Anjali!
I made this recipe at home with my family and it came out delicious! We loved it and were eating it nonstop! I’ve never had so many tostadas in my life!!
Unfortunately, I’m back at my apartment now and don’t have a food processor. I have a blender, but I’m worried that awesome texture won’t be the same. Do you think it can be done in a blender? Any tips?
Thanks! 🙂
anjali
Hi Puja! Thank you so much for trying it out and SO glad you guys loved it! It’s really addicting once you try it =) What type of blender do you have? Food processors are ice because it gets that crumble texture, but it’s worth giving it a try. What about one of those smaller 3-in one processors? The attachment that comes with a hand blender, mini processor, and whisk? Something like this one I used it all the time before I had a large food processor and i think in small batches it’d work perfectly.
erin
Thank you for this delicious creation! My version involved swapping pumpkin seed for sunflower, a total neglect of measurement, and a Vitamix blender. It came out more like a tapenade or curry paste. It’s umami concentrate — I love it! I’ll be smearing and mixing it into everything this week, for sure. Best wishes.
anjali
Thank you Erin for the great review! So glad you loved it…it’s one of my favorite creations! I’m sure swapping pumpkin for sunflower still tasted great! Nice to know you made it in a vitamix…I’ve been meaning to try it since a few have asked and assumed you’d get the same texture you described. Great to know it still tastes good made in a vitamix. And yes…totally umami flavors! I have a recipe coming out soon that uses this crumble!
Jeff
I just made this delicious savoury crumble! Great recipe! Thanks!
anjali
So great to hear! Glad you loved it! I make tacos with it and also put it in salads (my ultimate taco salad recipe)! enjoy!
Odalys
Hello, wondering how much is a serving size?
Thank you
anjali
This recipe makes about 2 cups of crumble…as far as ‘serving’ it really depends what you use it for! I add them in tacos, breakfast has, stuff them in peppers, or top them on a salad! Enjoy!
Odalys Martin
Thank you. Gonna make them today. So excited!
anjali
awesome!! Let me know how it turns out!
karen
I want to try this! What do you think about using dry sundried tomatoes instead of oil-packed?
anjali
Yes! I think that would work for sure! I typically drain out as much oil as I can from the oil-packed ones in a jar. If you feel like the consistency is off, just add a tiny bit of olive oil, but I think it’ll be great still! Let me know if you try it!
gl
This crumble sounds so flavorful! bet it’d be great in a burrito!
Kimberly
Thinking of trying this with different seasonings to make it more like Italian sausage for my Thanksgiving dressing recipe. What do you think?
anjali
Yes! I think that would definitely work…if it’s just the dry seasonings, it’ll totally still be fine. and i can see this turning into a delicious italian flavor also! Let me know how it goes!
Michelle
Do you know if this can be frozen? I’d love to make and freeze ahead for future.
anjali
I’ve never tried freezing this crumble, but I’d imagine it may be ok. Just not sure about moisture and texture after defrosting. But if you do defrost, place it in the fridge from the freezer and try not to microwave.
Gira
Thanks Anjali!
I’ve been looking for a replacement for soyrizo. I’ve been told some of the processed soy products (soy protein isolate) out there may increase breast cancer risk for those with high risk!
I’m inspired by your creativity!
anjali
Thank you!! Yes…this is my version of soyrizo!! Obviously slightly different in ingredients and texture, but so delicious!! I wanted something similar to soyrizo concept but I was never a fan of store-bought and the ingredients in there. So this version is delicious and you should be ablet o use it the same way! If you need a nut-free version let me know.
Gira
Yes, please, I’d love a nut free version, too!
Anne
I was researching recipes for a vegan wedding luncheon . Vegan is WAY out of my wheelhouse! I made the Walnut Crumble with the Cilantro sauce in the recipe. MY GOODNESS! My totally non-vegan family and co-workers loved it! Made it exactly as written!
anjali
Yay what a great review!! thank you so much…and yes this is a favorite among my non-vegan friends as well! It goes so well with so many dishes! Try my taco recipe using this crumble next! I’m hoping to have a new recipe up with this crumble soon! thanks again so glad it worked out for the wedding luncheon!
Preeti
Hi, my kids are allergic to walnuts…any alternatives you suggest? Thanks!
Melanie
Recipe is exactly what I’m looking for!
Question, I don’t have a food processor and would like to make in a blender. Any suggestions as to how to accomplish this? Thank you!
anjali
I like using a food processor because you can pulse in bulk. You can definitely use a blender though. Just pulse instead of continuously blending. Use a spoon to mix often inbetween pulses so that all the ingredients chop up into a crumble You don’t want a completely blended mixture. You can also do it in batches if it’s too much for your blender. Otherwise should work!
Melanie
Made the mini tostadas for happy hour party, one of the first appetizers gone!!! thank you!
anjali
Yay! They are always a huge hit, especially with the parties! Hope you were able to pair it with the cilantro cream sauce!
Lompha
Add in couscous 1:1
Anna Von Rossum
This crumble is to die for! I didn’t have chipotle chilli pepper powder on hand so I substituted “chorizo bomb” blend. It’s one of the best things I’ve ever tasted, it really does remind me of the chorizo I used to eat as a child in Mexico. Love this so much!
anjali
Hi Anna! Thanks so much for the great review especially when compared to what you had growing up! This is one of my favorite crumbles for tacos and salads as well!
Cheryl
I would like to try this but saw one of the reviews mentioned the mixture was crunchy. One of the things I have never liked about vegan meat made from walnuts is the crunchy texture. Do you know if the walnuts can be soaked so they aren’t crunchy?
anjali
I personally don’t think this is crunchy at all 🙂 I process it in my food processor until fine and really crumbly. There’s enough liquid and oils in this when processed. But of course totally depends on your preference. Yes they can be soaked, but i’ve never tried it this way so can’t vouch for the texture.
Kristina McCann
Is it ok to use pecans instead of walnuts?
Anjali Lalani
I think this crumble tastes the best with walnuts (the flavors were balanced using this type of nut). You can use pecans instead, but the flavor and texture may be slightly different.