Mushroom Walnut Taco Meat will transform your vegan taco game! This hearty vegan taco meat is made with wholesome, whole food ingredients and makes the best vegan ground beef tacos!
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Tacos are one of the best things in my life right now.
I've come up with a good handful of taco recipes here on the blog, but this one is definitely my new favorite! I had always wondered if my walnut burgers could be turned into a ground beef substitute, and the answer is yes, yes, a thousand times yes!
Walnut taco meat is the meat substitute you've been dreaming of. It's easy to customize your heat level from mild to spicy, and it's delicious in tacos, burritos, and salads.
Ingredients
- Olive oil
- Garlic
- Mushrooms
- Onion
- Walnuts
- Panko breadcrumbs
- Flax egg
- Chipotle pepper
- Taco Seasoning
- Salt + pepper
How to make mushroom walnut taco meat
- Cook the vegetables in a little olive oil until softened.
- Meanwhile, run the walnuts through a food processor (that's an affiliate link to the one I own) until finely ground. Add the cooked veggies and chipotle pepper and process until finely ground but not fully pureed.
- Transfer to a bowl and stir in the breadcrumbs, flax egg, and seasonings.
- Spread onto a parchment lined baking sheet and bake at 350ºF for 30 minutes, tossing once halfway through.
I used my healthy homemade taco seasoning to make these tacos, but you could also use a store bought packet or see the customization options below for how to swap loose spices.
I also created a post about how to make a flax egg if this is new territory for you. It's super easy, and keeps these tacos vegan!
What if I can't find the right mushrooms?
Any mushrooms will work here, just be sure to chop, cook, and run through the food processor. I like to use cremini (sometimes called baby bellas) and shiitake for the best flavor.
Tips for customizing
- Add more or less taco seasoning and chipotles to taste
- If you don't have taco seasoning, use ½ tablespoon chili powder, 1 teaspoon cumin, and more salt to taste
- Swap the walnuts for pecans, sunflower seeds, or any combination of the three
- Non-vegans can substitute one egg for the flax egg
What to serve with vegan tacos
More meatless recipes
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Mushroom Walnut Taco Meat
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, roughly chopped
- 4 ounces shitaki mushrooms, roughly chopped
- 1 small onion, finely chopped
- 1 whole chipotle pepper in adobo, seeds removed, plus extra adobo as needed
- ¾ cup walnuts
- 1 cup panko breadcrumbs
- 1 flax egg
- 2 Tablespoons taco seasoning
- salt
- pepper
Instructions
- Preheat oven to 375ºF. Line a large rimmed baking sheet with parchment paper. Set aside.
- Heat olive oil in a large pan over medium heat. Add the garlic and cook,stirring, for 30 seconds or until garlic is fragrant.
- Add the mushrooms and onions and continue to cook, stirring occasionally,until softened, 5-8 minutes more.
- Place walnuts in a food processor and pulse until powdery but not sticky.
- Add the mushroom mixture and chipotle pepper with adobo and process until fully combined and still slightly chunky. If the mushrooms are still hot, open the feeding tube on the processor while processing to let steam out while you process.
- Transfer the mixture to a large bowl. Add the breadcrumbs, egg, taco seasoning, salt, and pepper. Stir until the mixture is well combined.
- Transfer the mixture to the prepared baking sheet and spread out in an even layer. Bake 30 minutes, stirring and breaking it up once halfway through.
- Serve in tacos, burritos, or salads with lettuce, tomato, avocado, salsa, and your other favorite toppings!
Notes
Tips for customizing
- Add more or less taco seasoning and chipotles to taste
- If you don't have taco seasoning, use ½ tablespoon chili powder, 1 teaspoon cumin, and more salt to taste
- Swap the walnuts for pecans, sunflower seeds, or any combination of the three
- Non-vegans can substitute one egg for the flax egg
Jae says
Will this recipe fall if I leave out the bread crumbs? Maybe use ground rolled oats or ??? We don't use simple carbs in our household.....
Lindsay Moe says
I would recommend replacing the breadcrumbs with something like ground oats, almond flour, or hemp hearts.
Joy elliott says
Can this be frozen for tacos later ?
Thanks
Joy
Lindsay Moe says
Yes, it freezes great. You can microwave or warm it up in a pan to reheat.
Deb Z says
This looks great. But when you say 4 servings, how many cupswould this make approximately? What is a serving?
Thanks in advance!
Lindsay Moe says
I'm not sure exactly how many cups this makes, and it would vary based on how much you crumble or packed it. I usually just split the finished recipe into fourths, or you can serve as much or as little as you prefer. I find 1/4 of this recipe to be filling enough for myself, but others may differ.