Mushroom Walnut Taco “Meat”

//Mushroom Walnut Taco “Meat”

Mushroom Walnut Taco “Meat”

As you can probably tell by now, my family loves tacos. Check out some of my previous taco recipes including Cauliflower Oyster Mushroom Tacos and Tempeh Tacos and Fajitas.  This recipe is flavored more like traditional taco meat. A base of cooked chopped mushrooms and walnuts provides a meaty texture. Allowing this combination to simmer with tomato, cilantro, minced red onion, and spices provides that indistinguishable taco meat taste. It’s healthy, quick, easy to make, and one of my favorite handheld comfort foods! Top your tortilla with some avocado and tomato and you’ve got the perfect meal for Taco Tuesday (or whichever day you choose!!).

Ingredients:

  • 12 ounces mushrooms finely chopped (you can purchase these pre-sliced and washed to save some time)
  • 1 cup raw walnuts finely chopped (you can soak these in hot water for 20 minutes prior to chopping to soften. If you choose not to soak, the walnuts will add some crunch). **If you don’t feel like chopping by hand, the walnuts and mushrooms can be chopped in a food processor or high speed blender by pulsing. Be careful to avoid over-processing as the combination will turn into more of a paste. I prefer the texture when the ingredients are chopped by hand
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 small tomato diced
  • 1/2 cup diced cilantro
  • 1 tablespoon soy sauce
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp minced garlic or garlic powder
  • 1/2 tsp onion powder

Instructions:

  • Saute first 6 ingredients in a large pan over medium heat (I used a nonstick pan without oil, although you can use 1-2 teaspoons of olive or avocado oil if needed)
  • Add soy sauce, salt, and spices
  • Turn heat to low and continue to cook for 10 minutes, stirring frequently. You can add water in 1/4 cup increments if ingredients are sticking. Adding more water will make the mixture more “saucy”
2018-12-25T23:50:04+00:00