This vegan taco meat is a blend of walnuts and cremini mushrooms that have a hearty, “meaty” texture, and the blend of smoky spices and tomato paste brings a rich and savory flavor.
It’s simple to make and naturally vegan, so its perfect for taco night, or in Mexican dishes like Enchiladas, Nachos, or Burritos. The basic recipe is very versatile, so it can be used in any recipe that calls for ground beef.
About This Recipe
Although the spices I used are for tacos , the basic recipe can be made without spices and so can be used in other recipes that require ground beef.
This recipe started as a way to change our family taco night,
which used to be built around ground beef. Between rising meat prices and my own reasons for going vegan, I needed a version that didn’t that was healthy and had lots of flavor. I experimented with a few approaches, including tofu based taco meat, which I still enjoy, but I kept coming back to walnuts.
This recipe is quick to prepare in a food processor so, combined with mushrooms for texture and a well-balanced blend of spices, my family doesn’t miss the meat!
Garlic gives big flavor to the walnut meat along with cumin and smoked paprika, two spices traditionally used to aid digestion, and both contain antioxidants.
Onion and carrot are 2 super healthy ingredients. The onion feeds your gut’s good bacteria and the carrots are an excellent source of vitamin A, but the walnuts and mushrooms are the main part of this dish. This is because of the meaty texture and health benefits they provide. And none of the downsides of red meat
Ingredients
Tomato Paste : Rich in lycopene, an antioxidant linked to heart and
skin health.
Olive Oil: A source of monounsaturated fats, good for the heart
Walnuts: Lots of plant-based omega-3s and protein, and the base
of this recipe’s “meaty” texture.
Onion: Contains prebiotic fiber that supports gut health.
Carrot : High in beta-carotene, which your body converts to vitamin A for eye health.
Garlic : contains allicin, known for immune-supporting properties.
Cremini or White Button Mushrooms : a natural source of B vitamins and adds a savory, umami
Soy Sauce: adds a savory, umami flavor along with trace minerals.
Ground Cumin: a spice traditionally used to support digestion.
Mild Chili Powder : contains capsaicin, which may give a small
metabolism boost.
Cayenne Pepper : also contains capsaicin, which adds heat along with some anti-inflammatory compounds.
Smoked Paprika: its rich in antioxidants, but I mainly use it beacuse of the smoky flavor it adds to tacos
Dried Oregano : an antioxidant-dense herb with
antimicrobial properties.
Sea Salt or Pink Himalayan Salt: provide essential sodium and trace
minerals
How To Serve
1. Tacos
Warm up corn or flour tortillas in a skillet, fill with the walnut taco meat and then top with your favorite toppings like lettuce, tomato, Pico de Gallo and Guacamole
2. Taco salad bowl
Serve over a bed of greens with black beans, corn, and avocado or Guacamole. A squeeze of lime and a little olive oil or a lime and cilantro dressing are delicious on this salad! 3. Loaded Nachos
Layer the meat over tortilla chips with vegan cheese and jalapeños in an oven proof pan. Broil 1-2 minutes until the cheese is melted and the jalapeños begin to brown a little. Top with vegan sour cream, salsa, and Guacamole.4. Burrito bowls
Place some of the taco meat into a bowl with rice, beans, and tortilla chips or tortillas on the side. Add your favorite toppings for a filling, protein rich lunch or dinner.
5. Lettuce wraps
Use large Butter lettuce leaves instead of tortillas for for a lighter, low-carb version of tacos.
How To Store
- Use an airtight glass or plastic container and store in the fridge for up to 4–5 days. Glass containers are best, since walnuts can absorb plastic odors.
- Put the mixture in plastic zip-top bags and then place in the freezer if the mixture will need to be stored longer than the recommended time.
Smokey Walnut Taco Meat
Equipment
- 1 Food processor
- 1 stainless steel sautee pan or skillet
Ingredients
- 2 tablespoons tomato paste
- 2 teaspoons Olive oil
- 2 cups 300 gr. Walnuts
- 1 medium onion
- 1 medium carrot
- 2 cloves garlic
- 10 Cremini or White Button mushrooms
- 2 teaspoons Soy Sauce
- 1 teaspoon Cumin
- 2 teaspoon mild chili powder
- 1/4 teaspoon Cayenne pepper
- 1 tablespoon smoked paprika
- 1 tsp dried oregano
- 1/2 tsp Salt
Instructions
- For a softer ground beef texture, soak the walnuts in a bowl covered by fresh, cold water for at least 1 hour or overnight. This step is optional, so the walnuts can still be blended without soaking.
- Heat the olive oil in a large stainless steel sautée pan over medium heat.
- Caramelize the tomato paste by sautéing it the olive oil over low heat for 5 minutes to enhance the flavor.
- Roughly chop the onions, carrots, and mushrooms into about 1" pieces and place in food processor. Process on low speed until finely chopped, being careful not to over-process.
- Add the vegetables to the pan with the caramelized tomato paste and sauté everything together for about 10 more minutes until the veggies start to brown.
- While the mixture is cooking, process the walnuts in the food processor until very finely chopped, but do not let it turn into a paste. It should resemble the texture of ground beef
- Add the finely chopped garlic to the pan and cook for 1 minute.
- Add the ground walnuts and the spices to the sautée pan with the mushroom mixture and stir well. Continue to stir over low heat for 5 minutes.
- Add 1/4 to 1/2 cup of water to the pan. The addition of water during cooking will help to incorporate the spices into the mixture and will keep the it from becoming too dry.
- Continue to stir for another 5 minutes. Remove pan from heat and place into a serving bowl.
Notes
Total Fat: 52g
Saturated Fat: 5g
Total Carbohydrates: 20g
Total Sugars: 6g
Sodium: 847mg
Vitamin A: [insert value from your database]
Vitamin C: 7mg *Nutrition values are an estimate based on an online datebase.
