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Walnut Taco Meat
$5.19 recipe/$1.29 serving
Mushroom walnut taco meat is the perfect vegan filling for tacos, burritos or to add to your favorite taco salad or quesadilla! With only 9 easy to find ingredients, this healthy taco filling takes less than 15 minutes to make and is so filling! Naturally gluten free, dairy free, low carb, paleo and Whole30 friendly!
Vegan taco meat storage:Fridge: Store in airtight container for up to 5 days. Freezer: Store in freezer safe container for up to 2 months. Note: mushrooms may have different texture when defrosted. Reheat in a skillet to help cook off excess water. Substitutions: Mushrooms: If you don’t love mushrooms or can’t find any, you can also use cauliflower rice in place of the mushrooms. You will need about 2 cups of fresh cauliflower rice or one bag of frozen. Follow the same directions, making sure you allow some of the moisture to cook out of the cauliflower before adding the walnuts.Walnuts: If you cannot find walnuts or do not have any on hand, you can also use almonds, cashews or pecans. I bet this would also work well with pumpkin seeds or sunflower seeds if you are nut free.Smoked paprika: This is typically pretty easy to find at most stores (I get mine at Trader Joe’s) but you can also use regular paprika in a pinch. If you don’t have either, increase the chili powder instead.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
233
Fat
20
g
Carbohydrates
11
g
Fiber
4
g
Sugar
5
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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