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