Walnut Taco Meat

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!

Course dinner

Cuisine Mexican

Keyword mushroom walnut taco meat, vegan taco meat, Vegetarian Taco Meat

Prep Time 5

Cook Time 10

Servings

Calories 233kcal

Author Samantha Rowland

Equipment

food processor

Ingredients

16 oz mushrooms (white button or baby portobello (Cremini))
1 cup walnuts
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp sea salt
1 tbsp tomato paste
1/2 cup salsa

Instructions

Add mushrooms to a food processor and pulse until they resemble large pieces of sand or rice.
16 oz mushrooms (white button or baby portobello (Cremini))
Preheat a large skillet over medium heat. Once hot, add the mushrooms (spray with non-stick spray -optional).
16 oz mushrooms (white button or baby portobello (Cremini))
Cook mushrooms for 5-6 minutes, over medium heat to allow moisture to escape mushrooms. Stir frequently.
Add the walnuts to the same food processor. Pulse until walnuts resemble large sand or rice.
1 cup walnuts
Add walnuts to the mushroom mixture in skillet. Cook 2-3 minutes.
Add the rest of the ingredients. Stir well until all is incorporated. Cook 3-4 minutes.
1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp sea salt, 1 tbsp tomato paste, 1/2 cup salsa
Serve hot or cold.

Video

Notes

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.

Nutrition