Walnut Mushroom Taco “Meat”
A protein-packed, meaty-textured vegan alternative that will revolutionize your taco game.
KEY INFO
– Prep Time: 10 minutes
– Cook Time: 10 minutes
– Total Time: 20 minutes
– Servings: 4
– Difficulty: Easy
– Dietary: Vegan, Gluten-free, Soy-free
EQUIPMENT NEEDED
– Food processor (or sharp knife)
– Large skillet
– Measuring cups and spoons
– Cutting board
– Spatula
INGREDIENTS
Base
– 2 cups (200g) raw walnuts
– 8 oz (225g) mushrooms (cremini or button)
– 2 tablespoons olive oil
Seasonings
– 2 tablespoons soy sauce/tamari
– 1 tablespoon tomato paste
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon salt (adjust to taste)
– Optional: 1 lime, juiced
METHOD
1. Pulse walnuts in food processor until finely chopped
2. Add mushrooms to processor and pulse until similarly sized
3. Heat oil in large skillet over medium heat
4. Add walnut-mushroom mixture and all seasonings
5. Cook for 8-10 minutes, stirring occasionally
6. Taste and adjust seasonings
CRUCIAL TIPS
– Don’t over-process the walnuts
– Use mushrooms at room temperature
– Let mixture brown slightly for best flavor
– Pat mushrooms dry before processing
STORAGE & VARIATIONS
Storage
– Refrigerate up to 5 days
– Freeze up to 3 months
– Reheat in skillet with oil
Perfect for tacos, burritos, nachos, or any dish calling for ground meat. The texture is remarkably similar to traditional taco meat, while being completely plant-based and packed with healthy fats and protein.
