Dinner

Vegan Walnut Taco Meat Recipe

Name: Vegan Walnut Taco Meat Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 4 cups walnuts; 1/2 cup sun dried tomatoes; 10 ounces baby portabella mushrooms, cleaned and sliced; 2 tablespoons vegan butter; 2 tablespoons olive oil; 1/2 cup white onion, finely chopped; 1 tablespoon garlic, minced; 1/4 cup coconut aminos; 1 1/2 tablespoons chili powder; 1 1/2 tablespoons ground cumin; 2 teaspoons salt; 2 teaspoons smoked paprika; 1/2 teaspoon cayenne pepper; 1/4 cup water (or more if needed); 1/4 cup freshly squeezed lime juice; 6-inch tortillas (corn or flour); Guacamole (see notes); Chipotle corn salsa (see notes); Black bean spread (see notes); Cherry tomatoes, halved; Pickled red onions; Pickled jalapenos; Avocado slices; Cilantro lime dressing (see notes)

Byreem everly November 8, 2025November 8, 2025

Jump to Recipe

Introduction

This Vegan Walnut Taco Meat is a flavorful and satisfying plant-based alternative perfect for any Tex-Mex lover. Made with walnuts, mushrooms, and sun-dried tomatoes, it packs a delicious umami punch and a delightful texture. It works wonderfully in tacos, burritos, salads, or even as a topping for baked potatoes.

A white bowl filled with finely chopped, cooked brown ground meat that has a crumbly texture and rich color, sitting on a white marbled surface. Around the bowl are sides including a small white circular bowl of bright yellow corn salad mixed with red onions and green herbs, a white plate holding three soft tacos filled with layers of corn tortillas, green guacamole, chunks of seasoned meat, tomato pieces, and fresh chopped cilantro. Also visible are a clear glass bowl with a creamy green sauce and a small dish with sliced green jalapeños, all surrounded by fresh green leaves and a gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups walnuts
1/2 cup sun dried tomatoes
2 tablespoons vegan butter
10 ounces baby portabella mushrooms, cleaned and sliced
2 tablespoons olive oil
1/2 cup white onion, finely chopped
1 tablespoon garlic, minced
1/4 cup coconut aminos
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
2 teaspoons salt
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
1/4 cup water (or more if needed)
1/4 cup freshly squeezed lime juice
6-inch tortillas (corn or flour)
Guacamole (see notes)
Chipotle corn salsa (see notes)
Black bean spread (see notes)
Cherry tomatoes, halved
Pickled red onions
Pickled jalapenos
Avocado slices
Cilantro lime dressing (see notes)

Instructions

Step 1: Soak the walnuts in cold water for 18 to 20 minutes, then drain. Soak the sun dried tomatoes in warm water for 5 minutes, then drain.
Step 2: Melt the vegan butter in a large skillet over medium-high heat. Sauté the sliced mushrooms, stirring occasionally, until browned, about 8 minutes. Remove from the skillet and set aside.
Step 3: Heat olive oil in the same skillet over medium-high heat. Sauté the onion for 4 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute, stirring constantly.
Step 4: Using a food processor, pulse the drained walnuts until they reach a small, crumbly texture. Avoid over-processing to prevent turning them into nut butter. Transfer the walnuts to the skillet.
Step 5: Clean the food processor, then process the sautéed mushrooms and soaked sun dried tomatoes together until finely chopped. Add this mixture to the skillet with the walnuts.
Step 6: Stir in the coconut aminos, chili powder, cumin, salt, smoked paprika, cayenne pepper, and 1/4 cup of water. Cook over medium-low heat, stirring occasionally, for about 8 minutes. Add more water if needed to maintain a nice consistency. Taste and adjust seasoning as desired.
Step 7: Remove the skillet from heat and stir in the freshly squeezed lime juice.
Step 8: To assemble the tacos, spread a spoonful of guacamole onto each tortilla. Top with 1/4 cup of the walnut taco meat, chipotle corn salsa, cherry tomatoes, black bean spread, avocado slices, pickled jalapenos, pickled red onions, and a drizzle of cilantro lime dressing. Serve immediately.

Tips & Variations

For a spicier kick, increase the amount of cayenne pepper or add chopped fresh jalapenos to the taco meat mixture.
You can substitute coconut aminos with tamari or soy sauce if preferred.
Try adding some smoked chipotle powder for deeper smoky flavor.
Use gluten-free tortillas or lettuce wraps for a gluten-free option.
Save time by prepping the taco meat in advance and refrigerating it for up to 3 days.

Storage

Store any leftover walnut taco meat in an airtight container in the refrigerator for up to 3 days. When ready to use, reheat gently in a skillet over low heat, adding a splash of water if it feels too dry. The taco meat can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A close-up image shows a white bowl filled with finely chopped cooked meat that has a crumbly texture and a rich reddish-brown color, seasoned with spices. A spoon above the bowl holds more of the same cooked meat, showing small bits of onion mixed in. The dish sits on a white marbled surface with blurred green leaves in the background, and part of a gray cloth is visible in the lower part of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

This recipe relies on walnuts for texture and flavor, so it is not suitable for a nut-free diet. However, you could experiment by substituting walnuts with finely chopped mushrooms or cooked lentils, though the texture and taste will differ.

What can I use if I don’t have a food processor?

You can finely chop the walnuts, mushrooms, and sun dried tomatoes by hand, though it will take more time and effort. A blender may also work in short pulses, but be careful not to over-process.