To Make the Chorizo
Soak the sunflower seeds in warm water for about half an hour. During this time, get the other ingredients ready. Peel the garlic and dice the onions. Also, wash the romaine lettuce leaves well so that there’s no dirt on it.
Add everything for the vegan chorizo into the blender, including the soaked sunflower seeds, as well as Brazil nuts, walnuts, sun-dried tomatoes, diced onion, nutritional yeast, paprika, garlic powder, onion powder, extra virgin olive oil, garlic clove, dried oregano, salt, cumin, red pepper flakes and cayenne pepper. Blend until most of it is smooth, you don’t have to have it completely smooth. Sometimes it’s nice to have some crunch. You may like to keep it totally smooth, or not smooth at all. This is completely up to you! When it’s done, spoon the chorizo into a small bowl and set it aside.
To make the Salsa
Peel the onion and wash the tomato, then dice both into small cubes and put it in a bowl. Add the lemon juice, extra virgin olive oil, salt and pepper into that bowl and give it a good stir to mix everything in. Set that aside as well.
To make the Tacos
Chop the avocado in half, then remove the seed. Use a spoon to scoop the flesh out and chop it sideways into small slices. Have the romaine lettuce leaf ready. If you’re using a very large leaf, you will need to cut it sideways in half or three, be sure that you cut off the very hard stems. Spoon some chorizo, salsa, two slices of avocado in the center of the lettuce leaf. Finally, sprinkle a little salt and pepper to taste, and a bit of lemon juice on the avocado if desired.