Mushroom Walnut Vegan Taco Meat

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Mushroom Walnut Vegan Taco Meat

Selasa, 21 Januari 2020

#Mushroom #Walnut #Vegan #Taco #Meat

This easy and flavor-packed Mushroom Walnut Vegan Taco Meat will cook up in about 15 minutes of your time and requires simple ingredients that you might already have on hand!

Mushroom Walnut Vegan Taco Meat

Hey, what’s up, hello! How are you all doing?
It’s only been a week since our last blog post was published but for some reason, it feels like a decade for me. I think it’s because so much has been happening over the last week that I have lost track of actual time. Do you feel me?
Today we are sharing with you an amazing homemade vegan meat alternative that is SO easy to make and so much healthier than store-bought options. It is made from walnuts and mushrooms and has the perfect meat-crumble texture.
A close up shot of vegan mushroom walnut taco meat in a cast iron skillet by sweet simple vegan

Vegan Mushroom Walnut Taco Meat

  • Author: Jasmine @ Sweet Simple Vegan
  •  Prep Time: 25 minutes
  •  Cook Time: 15 minutes
  •  Total Time: 40 minutes
  •  Yield: 12 tacos
  •  Category: Entree, Party
  •  Method: Stovetop
  •  Cuisine: Vegan, Mexican, Gluten-free


This easy and flavor-packed Mushroom Walnut Vegan Taco Meat will cook up in about 15 minutes of your time and requires simple ingredients that you might already have on hand!


  • 1 cup unsalted walnuts, soaked in lukewarm water for 20 minutes
  • 1/3 cup diced yellow onion
  • 4 garlic cloves, finely minced
  • 1/3 + 1/4 cup water, divided⁣
  • 10 ounces baby Bella mushrooms, washed
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 tablespoon tomato paste
  • 1/2 tablespoon soy sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon liquid smoke (optional but recommended)
  • 1/4 cup finely chopped cilantro
  • Salt and pepper, to taste
  • Fresh lime juice, as desired

For the tacos:

  • Corn tortillas
  • Avocado tahini dressing (using cilantro instead of dill and chives)
  • Diced tomatoes
  • Diced red onions
  • Diced avocado


  1. Soak walnuts in lukewarm water for 20 minutes to soften. Drain and set aside.
  2. In a medium nonstick pan over medium heat, add the onions and garlic along with 2-3 tablespoons of water. Cook, stirring often, until the onions are translucent and the garlic is fragrant, about 3-4 minutes. Add 2-3 more tablespoons of water as needed to prevent burning. You can also use oil instead if you would like.
  3. Add the walnuts and mushrooms to a food processor and pulse until they have broken down into a “meat crumble”-like texture. Add them to the pan along with the remaining ingredients and 1/4 additional cup of water, and mix everything together until well combined. Cook the mixture for 8 minutes, or until it beings to brown and the mushrooms soften. If you would like it more moist, add a few additional tablespoons of water as desired.
  4. Remove from heat and season with salt and pepper as desired. You can mix the lime juice and cilantro through the mixture or you can serve it on top with the tacos.
  5. Assemble your tacos as desired and enjoy!


  1. To speed things up, you can also chop up the onions and garlic in the food processor! Add them to the pan, and then chop up the mushrooms and walnuts.
  2. We warmed our tortillas over the open flame on our stove to soften them up.
  3. Although we recommend walnuts for this recipe, if you would like a substitute, we would suggest trying pumpkin seeds or sunflower seeds, or just leaving the nuts/seeds out all together and using additional mushrooms. We haven’t tested these and we cannot guarantee results, but they are what we would try if we wanted to make this nut-free.
Keywords: Vegan, Mexican, Gluten-free, Entree, Party, Tacos, Mushroom, Walnut, Taco Meat

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