Taco Tuesday: A Plant-Based Taco Meat Delight!

Taco Tuesday is a favorite at our house! It’s one day of the week that brings the kids together with delicious flavors and fun toppings. We have found a fantastic Plant-Based Taco Meat alternative that’s much healthier yet bursting with flavor.
Introducing our Walnut Taco Meat! This hearty, satisfying recipe is made with wholesome ingredients, such as walnuts, mushrooms, and spices combined together in a way that will make even the most dedicated meat lovers take notice. Whether you are a long-time vegan or just wanting to incorporate more plant-based meals into your life, this taco filling is bound to rise to the top of the favorite lists in your home.
Join us as we share our easy-to-make recipe for Walnut Taco Meat, perfect for stuffing into tortillas, topping on salads, or serving alongside your favorite sides. Get ready to supercharge Taco Tuesday with this deliciously nutritious option that will please everyone at the table!

Plant-Based Taco Meat Recipe

Ingredients

• 1 cup (240 ml) unsalted walnuts, soaked in lukewarm water for 20 minutes
• 8 ounces (225 g) Oyster mushrooms, washed and roughly chopped
• 1/3 cup (80 ml) diced yellow onion
• 4 cloves garlic, minced
• 2 tablespoons (30 ml) soy sauce or tamari (or coconut aminos for soy-free)
• 1 tablespoon (15 ml) ground cumin
• 1 tablespoon (15 ml) chili powder
• 1/2 tablespoon (7.5 ml) tomato paste
• 1 teaspoon (5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) liquid smoke (optional but recommended)
• Salt and pepper, to taste
• Fresh lime juice, to taste
• Cilantro, for garnish (optional)

Directions

1. Soak the Walnuts:

• Place the walnuts in lukewarm water and soak for about 20 minutes to soften. Drain and set aside.

1. Cook Aromatics:

• In a medium nonstick pan over medium heat, add the diced onions and minced garlic along with 2 to 3 tablespoons of water. Sauté until the onions are translucent and the garlic is fragrant, about 3 to 4 minutes.

1. Prepare Walnut Mixture:

• In a food processor, combine the soaked walnuts and chopped mushrooms. Pulse until they have broken down into a meat-like crumble, being careful not to over-process.

1. Combine Ingredients:

• Transfer the walnut and mushroom mixture to the pan with the cooked aromatics. Add soy sauce, cumin, chili powder, tomato paste, oregano, liquid smoke, and 60 ml of water. Mix until well combined.

1. Cook the Walnut Meat:

• Cook the mixture for an additional 8 minutes, stirring occasionally until it begins to brown and the mushrooms are softened.

1. Season:

• Remove from heat and season with salt, pepper, cilantro, and fresh lime juice to taste.

1. Serve:

• Use the walnut taco meat as a filling for tacos or burritos, or as a topping for salads or grain bowls.

Storage

• This walnut taco meat can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Enjoy your flavorful and nutritious vegan walnut taco meat!