Originating in Spain, the sausage is typically made from pork and is featured in a wide variety of chorizo recipes that go ...

CFP won't flip dates of semifinals despite SEC request 5 tricks for making your TV sound louder Showdown erupts at UN conference as Saudi Arabia and Russia call for measures to be watered down ...

SHE IS OUR VEGAN BFF, ALWAYS SHOWING US HOW TO GET MORE VEGETABLES AND PLANT BASED FOOD IN OUR DIET. SO TELL US ABOUT THESE STUFFED MUSHROOMS. SO THIS IS A CORNBREAD. AS YOU SAID, CHORIZO.

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.

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.