Looking for a hearty and flavorful taco filling that’s completely plant-based? This Vegan Walnut & Mushroom Taco Meat is your answer! Combining the rich, meaty texture of mushrooms with the nutty flavor of walnuts, this recipe creates a delicious and satisfying alternative to traditional taco meat.

Packed with umami flavors and simple ingredients, it’s perfect for taco nights, burrito bowls, or even as a topping for your favorite taco salad. Let’s get started!

Ingredients:
- 1 cup raw walnuts
- 2 cups mushrooms (such as shiitake or cremini), finely chopped
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 2 tbsp olive oil
- 1-2 tbsp taco seasoning (store-bought or homemade)
- 2 tbsp nutritional yeast
- Spices and seasonings:
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and black pepper to taste
- Splash of water (if needed)





Steps:
- Prepare the Walnut Mixture:
In a food processor, pulse the raw walnuts until they resemble coarse crumbs. Be careful not to over-process; you want a chunky texture. - Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-5 minutes. - Add Mushrooms:
Stir in the finely chopped mushrooms and cook until they soften and release their moisture, about 5-7 minutes. - Combine Ingredients:
Add the walnut mixture to the skillet with the sautéed vegetables. Sprinkle in the taco seasoning, nutritional yeast, ground cumin, chili powder, onion powder, garlic powder, salt, and black pepper. Mix well to combine. - Cook the Taco Meat:
Continue to cook the mixture for an additional 5-10 minutes, stirring occasionally. If the mixture looks too dry, add a splash of water to keep it moist. Adjust seasoning to taste. - Serve and Enjoy:
Use the walnut and mushroom taco meat as a filling for soft corn tortillas, in burrito bowls, or as a topping for your favorite vegan taco salad.

Variations:
- Quinoa Bowl with Cashew Cream: Serve this taco meat over a bed of quinoa and top it with creamy cashew cream. To make cashew cream, blend soaked cashews with a little water, lemon juice, and salt until smooth.
- Mushroom Walnut Bolognese:
For a twist on classic Italian dishes, blend the taco meat with marinara sauce and serve over spaghetti for a plant-based bolognese. - Chili:
Use the taco meat as a base for a hearty chili. Add diced tomatoes, kidney beans, black beans, and corn. Simmer until all ingredients are heated through and the flavors meld together. - Stuffed Bell Peppers:
Hollow out bell peppers and fill them with the taco meat mixture. Bake in the oven at 375°F (190°C) for about 25-30 minutes until the peppers are tender. Top with vegan cheese before baking for a cheesy finish.

Substitutions:
- Mushrooms: If you don’t have shiitake or cremini mushrooms, you can use any mushrooms you prefer, such as button or portobello.
- Walnuts: For nut-free options, you can substitute walnuts with sunflower seeds or pumpkin seeds for a similar texture.
- Taco Seasoning: You can easily make your own taco seasoning by combining chili powder, cumin, garlic powder, onion powder, and salt.
FAQ:
Can I make this taco meat ahead of time?
Yes! You can store the walnut and mushroom taco meat in an airtight container in the fridge for up to 5 days. It also freezes well, so feel free to make a big batch for quick meals later!
Is this taco meat gluten-free?
Yes! As long as you use gluten-free taco seasoning and tortillas, this recipe is gluten-free.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium heat until warmed through.

Top Tip:
For the best flavor, let the taco meat sit for a few minutes after cooking. This allows the spices and flavors to meld together, creating a more delicious filling.
Hint:
Experiment with different toppings! Add pico de gallo, vegan sour cream, or sliced green onions for extra flavor. These toppings can elevate your tacos and make your meal even more enjoyable.

This Vegan Walnut & Mushroom Taco Meat recipe is a versatile and satisfying option that fits perfectly into a plant-based diet. Whether you’re hosting a taco night or just craving a quick and delicious meal, this recipe will not disappoint. Enjoy the rich, nutty flavor and hearty texture that will make you forget all about traditional taco meat!

Vegan Walnut & Mushroom Taco Meat
Ingredients
- 1 cup raw walnuts
- 2 cups mushrooms such as shiitake or cremini, finely chopped
- 1 small onion diced
- 2-3 cloves garlic minced
- 2 tablespoon olive oil
- 1-2 tablespoon taco seasoning store-bought or homemade
- 2 tablespoon nutritional yeast
- Spices and seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Splash of water if needed
Instructions
- Prepare the Walnut Mixture:
- In a food processor, pulse the raw walnuts until they resemble coarse crumbs. Be careful not to over-process; you want a chunky texture.
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-5 minutes.
- Add Mushrooms:
- Stir in the finely chopped mushrooms and cook until they soften and release their moisture, about 5-7 minutes.
- Combine Ingredients:
- Add the walnut mixture to the skillet with the sautéed vegetables. Sprinkle in the taco seasoning, nutritional yeast, ground cumin, chili powder, onion powder, garlic powder, salt, and black pepper. Mix well to combine.
- Cook the Taco Meat:
- Continue to cook the mixture for an additional 5-10 minutes, stirring occasionally. If the mixture looks too dry, add a splash of water to keep it moist. Adjust seasoning to taste.
- Serve and Enjoy:
- Use the walnut and mushroom taco meat as a filling for soft corn tortillas, in burrito bowls, or as a topping for your favorite vegan taco salad.