This easy Walnut Mushroom Taco Meat is flavored with homemade taco seasonings, onions, mushrooms, salsa, and tomato paste. Even picky eaters will love it!
This Walnut Mushroom Taco Meat has all the flavors you'd expect in vegan taco meat: chili powder, cumin, cayenne pepper, paprika, Mexican oregano, onion, garlic, and tomato.
The walnuts give the taco meat a crunchy texture, which adds a nice contrast to the onions and mushrooms. It's a hearty addition to tacos, nachos, or burritos.
This vegan taco meat is a great alternative to store-bought vegan crumbles. It's much healthier and comes together in less than 30 minutes!
Another recipe with a great taco filling is my Spicy Tofu Tacos. You might also like my Cauliflower and Jackfruit Burrito recipe.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Walnuts: Adds a crunchy meaty texture.
- Mushrooms: Adds a meaty flavor. I used baby bella mushrooms. You could also use your favorite mushroom.
- Onions: Adds a sweet flavor.
- Olive oil: To cook it in.
- Garlic: Adds a pungent flavor.
- Spices: I used chili powder, cumin, paprika, cayenne pepper, and Mexican oregano. You could also use taco seasoning.
- Salsa: Use your favorite. You could make homemade Restaurant Style Salsa.
- Tomato paste: Adds a concentrated sweet flavor.
- Salt and pepper: Enhances flavors and adds flavor.
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🔪 Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent.
- Add minced garlic and cook 30 seconds.
- Add chopped mushrooms and cook until tender.
- Add salt and pepper.
- Add spices, tomato paste, salsa, and walnuts. Cook about 5 minutes.
🥡 Storage
This recipe will last up to 5 days in an airtight container in the fridge. It will last up to 3 months in the freezer.
❄️ Can I Freeze It?
Yes! After cooking the Walnut Taco Meat and letting it come to room temperature, place the mixture in a freezer-safe container. It can be kept in the freezer up to 3 months.
🍽 Serving
- Tacos with refried beans
- Burritos
- Taco salad
- Tostadas
- Nachos
- Quesadillas
- Enchiladas
💭 Tips
- If you want the taco mixture to be a finer consistency, you could pulse walnuts and/or mushrooms in a food processor. I personally like some larger pieces mixed in with smaller ones.
- Make sure to salt the mushrooms after cooking until tender. Salt draws out moisture, and you don't want to steam them.
- The best way to clean mushrooms is with a damp towel - not too wet! Wipe the dirt off mushrooms gently.
This gluten-free vegan taco meat is a healthy alternative to store-bought vegan crumbles!
*Don't forget to come back and leave your feedback and star rating.
📋 Recipe
Walnut Mushroom Taco Meat
Ingredients
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 clove garlic minced
- 8 ounces baby bella mushrooms chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon Mexican oregano
- 6 ounces tomato paste
- ¼ cup salsa
- 2 cups walnuts chopped
- Salt and pepper
Instructions
- Heat olive oil in a large pan over medium heat. Add onions and cook until translucent.
- Add garlic. Cook 30 seconds.
- Add mushrooms. Cook until tender. Add salt and pepper.
- Add spices, tomato paste, salsa, and walnuts. Cook about 5 minutes.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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