Mushroom-Walnut Taco “Meat”

Upgrade your taco Tuesday spread with my mushroom-walnut taco “meat” recipe! Seasoned-to-perfection, this crumbly plant-based filling has a soft, yet slightly crunchy, texture. Layer a spoonful onto a taco, stuff it inside a burrito or toss it with a salad paired with a dollop of cashew sour cream, salsa and my moringa guacamole!

Yields 16 oz 

Serves 3-4 people

Ingredients

16 oz. baby Bella mushrooms

1/2 cup whole walnuts, chopped

1 medium onion, diced

1-2 garlic cloves, minced

1/2 cup filtered water

Taco Seasoning:

1/2 Tbsp. Chili powder

3/4 tsp. ground cumin

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. smoked paprika

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. oregano

Directions

1. In a frying pan on medium-high heat, combine mushrooms, onion, garlic, and cook for 5-8 minutes or until lightly brown. Add walnuts and cook for an additional 2-3 minutes.
2. Mix all seasonings into the mushroom-walnut “meat” and pour in the water. Cook for 2 minutes or until water has cooked down. Remove from heat and set aside.
3. Serve with a flour tortilla or hard shell taco and any toppings you’d like.

 

Chef’s tip: To kick this dish up a notch, add some sirachs or hot sauce of choice.