Mushroom Walnut Taco Meat
This vegan mushroom walnut taco meat makes the perfect plant-based alternative to any recipe calling for ground beef! Ready in about 15 minutes, with just a handful of ingredients, this will become a go-to recipe for busy weeknights. Perfect for tacos, burrito bowls, and more!
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
Flavor Variations:
- Italian: Remove the cumin from the recipe and add ¼ cup chopped sun-dried tomatoes, fresh basil leaves, ½ tsp dried thyme, ½ tsp dried Italian herbs. Stir through some marinara sauce and serve over your favorite pasta.
- Mexican: Add 1 tsp chilli powder, ½ tbsp ground coriander, ½ tsp dried red pepper flakes, chopped cilantro and a squeeze of lime juice. Serve with your favorite Mexican sides.
- Turkish: Combine ½ tsp cayenne pepper, 1 tsp ground coriander and ½ diced red bell pepper with the recipe above. Use as a filling for vegan gozleme or serve with your favorite turkish sides.
- Indian: Remove the oregano from the recipe and add ½ tsp garam masala, 1 tsp turmeric, 1 tsp ground coriander and ½ tsp cayenne pepper.
- Asian: Remove paprika and oregano from the recipe and add chopped lemon grass, finely chopped ginger, fresh chilies chopped, cilantro and 1 tsp ground cinnamon.
- Store in an airtight container in the fridge for up to 3 days.
- Cremini or button mushrooms can be used in this recipe.
- Do not overpulse the walnuts and mushrooms as this will cause the vegan taco meat to become soggy and too wet.
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