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Vegan Walnut Taco Meat Recipe

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★★★★★

4.6 from 79 reviews

This Vegan Walnut Taco Meat recipe offers a delicious and nutritious plant-based alternative to traditional taco fillings. Made with walnuts, baby portabella mushrooms, and sun-dried tomatoes, it combines bold Tex-Mex flavors and a satisfyingly meaty texture, perfect for tacos, burritos, nachos, and more. Flavorful spices and a hint of lime juice round out this easy skillet-prepared dish, making it an ideal vegan and vegetarian option for any meal.

Ingredients

Scale

Walnut Meat Base

  • 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

To Serve

  • 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

  1. Soak Nuts and Tomatoes: Soak the walnuts in cold water for 18 to 20 minutes. Drain thoroughly. Meanwhile, soak the sun dried tomatoes in warm water for 5 minutes and drain them as well.
  2. Cook Mushrooms: In a large skillet over medium-high heat, melt the vegan butter. Add the sliced mushrooms and sauté occasionally for about 8 minutes, or until browned. Remove from skillet and set aside.
  3. Sauté Onion and Garlic: Heat olive oil in the same skillet over medium-high heat. Add finely chopped onion and sauté for 4 minutes, stirring occasionally. Add minced garlic and cook for an additional 1 minute, stirring constantly.
  4. Process Walnuts: Pulse the drained walnuts in a food processor until you achieve a small, crumbly texture similar to ground meat. Avoid overprocessing to prevent turning into walnut butter. Transfer this to the skillet with the sautéed onions and garlic.
  5. Process Mushrooms and Tomatoes: Clean the food processor, then pulse the cooked mushrooms and soaked sun dried tomatoes together, scraping down the sides as needed. Add this mixture to the skillet with the walnuts.
  6. Add Seasonings and Simmer: Stir in coconut aminos, chili powder, cumin, salt, smoked paprika, cayenne pepper, and 1/4 cup water. Cook the mixture over medium-low heat for about 8 minutes, stirring occasionally. Add more water if needed to achieve a moist texture. Taste and adjust seasonings as desired.
  7. Finish with Lime: Remove the skillet from heat and stir in freshly squeezed lime juice for a bright, fresh flavor.
  8. Assemble Tacos: Spread a spoonful of guacamole on each 6-inch tortilla to help hold ingredients in place. Add approximately 1/4 cup of the walnut taco meat, then top with chipotle corn salsa, cherry tomatoes, black bean spread, an avocado slice, pickled jalapenos, pickled red onions, and drizzle with cilantro lime dressing.
  9. Serve: Enjoy the tacos immediately as a flavorful, vegan Tex-Mex meal. These also work well on nachos, salads, or baked potatoes for versatile serving options.

Notes

  • Guacamole, chipotle corn salsa, black bean spread, and cilantro lime dressing can be prepared ahead or store-bought for convenience.
  • Adjust the cayenne pepper to control the heat level to your preference.
  • If the walnut mixture is too dry during cooking, add additional water 1 tablespoon at a time to maintain a moist texture.
  • This recipe works well with either corn or flour tortillas depending on dietary preferences.

Keywords: vegan walnut taco meat, plant-based taco filling, walnut mushroom taco, vegan tacos, meatless taco recipe, vegan Tex-Mex, walnut meat substitute

Find it online: https://reemcook.com/vegan-walnut-taco-meat-recipe/