Mushroom Walnut Taco Meat
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This mushroom walnut taco meat proves that plant-based meals can do it all. I use cremini mushrooms, walnuts, and tomato paste to create a rich, savory filling with a crumbly texture. It is great for dishes that require a ground-meat substitute and can be made in under 20 minutes, which is why it is a staple in my kitchen.
When I think about taco fillings, I look for something that delivers texture and flavor without processed ingredients, and this mushroom walnut taco meat does exactly that. And if you enjoy using wholesome ingredients as meat substitutes, my vegan mushroom shawarma is another recipe that you should add to your meal rotation.
I started making this mushroom walnut taco meat when I needed a ground beef substitute that was quicker and easier to make than a recipe that used tofu. Pressing tofu takes time, which I do not always have, and since I had already used mushrooms to create my easy vegan mushroom bacon, I was confident in my ability to nail down this recipe. I cautiously served on Taco Tuesday, knowing my kids were not the biggest fans of mushrooms, but to my delight, they did not even notice. Well, if they did notice, they never once complained. Ha!
👩🏽🍳 Why I Love This Recipe
Balancing nutrition and flavor has always been a top priority, and this mushroom walnut taco meat makes it easy. Walnuts add plant-based fats and protein, while mushrooms are naturally low in calories and provide fiber and a naturally savory and fulfilling quality. As a nutritionist, I love that this recipe does a great job of replacing processed meat with a delicious alternative that can be enjoyed by anyone.
As a working mom, I love that this recipe can be made a lot faster than most other meat replacement dishes. I also appreciate how easy it is to layer the flavors throughout the taco meat while keeping that signature texture intact. To start, I pulse the walnuts and mushrooms just enough to mimic small crumbles of ground meat, then saute them with onion and garlic, allowing every tiny piece to absorb flavor. Then I add tomato paste and soy sauce for a savory richness, which also binds the mixture slightly. And that is all it takes to create this tasty taco filling.
I have a client who is trying to shift her family towards a plant-based lifestyle, and she has always struggled when it comes to a replacement for ground beef. She tried crumbled tofu, but her picky eaters were not keen on it. Then I told her about this mushroom walnut taco meat, and we devised a plan. At first, we added just 1/4 cup of it to her meat mixture, and eventually worked our way up to 3/4 of the filling being plant-based. She called me a few weeks ago to tell me that she had finally made a meal that was 100% plant based with zero complaints or resistance from her kids. If you need a subtle shift toward the vegan lifestyle, this recipe is a good place to start.
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🥘 Ingredients
This is everything I use for this mushroom walnut taco meat:
Walnuts: I pulse raw walnuts to create the base of the mixture, giving it a firm bite and nutty flavor.
Cremini mushrooms: I use these for their firm texture and savory flavor/
Olive oil: I cook everything in olive oil to help the ingredients soften and carry the seasoning through the mixture.
Aromatics: Onion and garlic add a classic savory base to my mushroom taco meat.
Tomato paste: I stir in tomato paste to lightly bind the mixture and intensify the flavor.
Soy sauce: A small amount enhances the savoriness without overpowering the dish.
Spices: I use a mix of smoked paprika, cumin, dried oregano, salt, and pepper to season this taco meat. For a more complex flavor, try it with my easy homemade taco seasoning recipe.
🔪 How To Make
I make this walnut mushroom taco meat quickly in one pan with some prep to get the perfect texture. This is how to make it:
Pulse walnuts and mushrooms: I combine the walnuts and mushrooms in a high-speed food processor and pulse several times until it resembles ground beef.
Saute aromatics: Then I heat the oil in a large skillet over medium heat and saute the onion until soft, and add the minced garlic and walnut mixture, cooking for 2-3 minutes.
Add remaining ingredients: I combine the remaining ingredients with the mushroom meat and stir.
Saute: Next, I cook the mixture for another 3 minutes until completely cooked, and no moisture remains.
Adjust, and serve: I taste the taco meat and adjust the seasoning if necessary, then serve inside a taco or burrito.
💭 Expert Tips
My #1 Secret Tip for this mushroom walnut taco meat recipe is to pulse the mixture in short bursts instead of running the processor continuously. This keeps the texture crumbly instead of turning into a paste, which makes a huge difference once it is in the pan.
Other Tips To Keep In Mind:
- Do not wash the mushrooms: I never wash my mushrooms under running water. It is better to wipe them clean with a soft cloth or brush. This removes any debris without adding moisture.
- Do not overcrowd: I use a large skillet so the mixture cooks properly instead of steaming, which may cause the mushrooms to take on a slimy texture.
- Slice mushrooms before adding to the processor: Whole mushrooms take up a lot of space and process unevenly. I slice them first to make sure they break down at the same rate as the walnuts, which gives me a more uniform crumble.
- Toast walnuts for a better flavor: If I have time, I toast my walnuts for 5 minutes in a dry skillet. Then I allow them to cool completely before adding them to the processor. This brings out a nuttier, more complex flavor.
- Season separately for meal prep: When I want to get multiple meals out of one batch, I cook the mushroom base with just the garlic, onion, soy sauce, and tomato paste. Then I divide it into portions and season it separately depending on the cuisine or meal I am using it for.
📖 Variations
These are 3 different ways I have used this mushroom walnut taco meat, depending on what I am serving it with:
Italian style: I add 1/2 cup healthy marinara, 1/2 teaspoon thyme, and a few sprigs of fresh basil into the mushroom meat, and bring it to a light simmer. My kids love using this version for their Sloppy Joes.
Spicy upgrade: For a more vibrant taco filling, I add 1 teaspoon chili powder, 1/2 teaspoon coriander, and finish it off with a squeeze of fresh lime juice and chopped cilantro. My husband likes adding a spoonful of chopped pickled jalapeno on top of his for a spicier taco.
Protein boost: For a slightly softer texture, I usually add 1/2 cup of cooked lentils, but lately I have been adding 1/2 cup of fluffy cooked quinoa into the mix for added protein. This works really well when it is cooked with a sauce and served over pasta.
🍽 Serving Suggestions
Despite its name, this walnut mushroom taco meat is actually quite versatile. Yes, it is great in dishes like my vegan taco salad, but it also works really well as a meat substitute in other cuisines, too. I recommend adding some to my red lentil pasta for a plant-based bolognese-style dinner, which your kids will love. Or use it in place of the vegan ground beef alternative next time you make vegan Hamburger Helper.
I used this mushroom taco meat for our burrito bowls a few weeks ago, and it was a huge hit. I spooned it over some fluffy white rice and topped it with some leftover pinto bean casserole and a side of my chipotle corn salsa. To finish everything off, I drizzled a good helping of my vegan taco sauce over everything and added a bright dollop of healthy guacamole for good measure.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Once the mixture has cooled, I freeze it in a sealed container for up to 2 months.
Reheating: If frozen, I thaw in the fridge overnight. To reheat, I place the mixture in a skillet with a small amount of oil and stir over a medium heat until warmed through.
❓Recipe FAQs
What can I use instead of walnuts in this recipe?
I swap walnuts with sunflower seeds or cooked lentils whenever I want a nut-free version of this taco meat. The sunflower seeds keep a similar texture, while the lentils create a slightly softer mixture with added protein that still works well in tacos and bowl meals.
How do I make this recipe without a food processor?
To do this, all you need is a sharp knife. I start by chopping the mushrooms and walnuts into small but more or less equally sized pieces, and continue doing this until they resemble coarse crumbles. It takes a few extra minutes, but it cooks up to the same great result.
Why is my walnut taco meat too soft or mushy?
This usually happens when the walnuts and mushrooms are processed too much or the pan is overcrowded. I keep the mixture slightly chunky and make sure to cook it in a wide skillet, allowing moisture to evaporate. To fix a mushy mixture, I cook it for a bit longer before seasoning, and if that does not work, try adding 1 teaspoon of tomato to help bind the mixture. Spreading it onto a baking sheet and placing it under the broiler for 5 minutes is also an excellent way of improving the texture.
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🎥 Watch How to Make It
Mushroom Walnut Taco Meat
This mushroom walnut taco meat proves that plant-based meals can do it all. I use cremini mushrooms, walnuts, and tomato paste to create a rich, savory filling with a crumbly texture. It is great for dishes that require a ground-meat substitute and can be made in under 20 minutes, which is why it is a staple in my kitchen.
Servings: 8
Calories: 268kcal
Ingredients
- 2½ cups walnuts
- 10 oz cremini mushrooms sliced
- ½ tbsp olive oil
- ½ red onion finely diced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- ½ tbsp soy sauce
- 1½ tbsp smoked paprika
- 1 tbsp cumin
- ½ tsp salt
- ½ tsp pepper
- ½ tbsp dried oregano
Instructions
- Combine the walnuts and mushrooms in a high speed food processor and pulse several times to chop the ingredients to resemble ground beef. Making sure not to chop too fine otherwise the mushroom will become too soft and watery.
- Transfer to a mixing bowl.
- Heat the oil in a pan and sauté the diced onion until soft.
- Next, add the minced garlic and walnut mixture to the pan and continue to sauté for 2-3 minutes.
- Combine the remaining ingredients and stir to combine.
- Sauté for another 3 minutes to cook completely.
- Adjust seasoning to taste.
- Serve and enjoy.
Notes
- My #1 Secret Tip for this mushroom walnut taco meat recipe is to pulse the mixture in short bursts instead of running the processor continuously. This keeps the texture crumbly instead of turning into a paste, which makes a huge difference once it is in the pan.
- Do not wash the mushrooms: I never wash my mushrooms under running water. It is better to wipe them clean with a soft cloth or brush. This removes any debris without adding moisture.
- Do not overcrowd: I use a large skillet so the mixture cooks properly instead of steaming, which may cause the mushrooms to take on a slimy texture.
- Slice mushrooms before adding to the processor: Whole mushrooms take up a lot of space and process unevenly. I slice them first to make sure they break down at the same rate as the walnuts, which gives me a more uniform crumble.
- Toast walnuts for a better flavor: If I have time, I toast my walnuts for 5 minutes in a dry skillet. Then I allow them to cool completely before adding them to the processor. This brings out a nuttier, more complex flavor.
- Season separately for meal prep: When I want to get multiple meals out of one batch, I cook the mushroom base with just the garlic, onion, soy sauce, and tomato paste. Then I divide it into portions and season it separately depending on the cuisine or meal I am using it for.
Nutrition
Calories: 268kcal | Carbohydrates: 9g | Protein: 7g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 4g | Sodium: 230mg | Potassium: 405mg | Fiber: 4g | Sugar: 2g
Hi, if I double the recipe, could I freeze half? Looks delicious.
Hi Chantal! I wouldn’t recommend freezing this recipe unfortunately, because when it defrosts the mushrooms tend to get mushy and will change in texture.
I made it with white mushrooms.
Super good taco.
Can’t wait to try your other recipes.
Thank you.
Yay! So glad you liked this recipe!
I keep meaning to try this but never got around to it until now! And I’m so glad I did – this was delicious! Thanks for the recipe.
For sure! Thanks Jacqueline!
Using walnuts and mushrooms as the “meaty” part for tacos sounds fabulous. Great for taco Tuesday or meatless Monday.
Yes!! It really does give that same meaty texture that makes it super satisfying!
We had this taco meat for meatless Monday. It was so tasty. My kids liked it too
Awesome!! So glad your whole family loved this!
Woah! Hold up! This was amazing! We made it on Monday for an early Taco Tuesday and we all loved it. Thank you!
Yay! So happy to hear that Ned!
Such a great idea to make a meat-free taco filling using walnuts. Walnuts are so healthy for you and so underused.
Thanks Stacey! Enjoy!
Just made this. It is awesome. I added chili powder and cilantro. Going to make tacos with lime cilantro coleslaw
Yay!! So happy to hear that Debbie!