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
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
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
- 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.
- 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.
- 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.
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