SO THIS IS A CORNBREAD. AS YOU SAID, CHORIZO. IT’S ALL PLANT BASED VEGAN. SO I MADE CORNBREAD LIKE YOU DO. DAY OLD IS BEST. YOU CRUMBLE IT UP. AND THEN I’VE USED CHORIZO. IT’S A PLANT BASED.

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Line a small baking tray with baking paper. To make the walnut ‘chorizo’, toast the cumin and fennel seeds in a small frying pan over a low heat for one minute until they are lightly toasted.

On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales shows us how to make stuffed vegan chorizo cornbread mushrooms with plant-based chef Nina Curtis. Watch in the video above.