Walnut Taco Meat
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You’re going to LOVE this simple walnut taco meat that’s so easy to make and packed with nutrients. Even those skeptical of mushrooms will love this recipe and it’s great for meal prep or easy dinners too!
I teased this walnut taco meat on my blog a couple of weeks ago and I’ve received so many messages from people asking when I would be posting it. SO sorry that it took me a while but it’s HERE and it’s so, so good!
I have several other vegetarian taco meat recipes on my blog (like this tofu taco meat and this tempeh taco meat) but I’m not gonna lie, this one is easily my favorite and I’m really excited for you to try it out! It most closely mimics traditional ground taco meat and has the best flavor and texture!
Reasons you’ll love this recipe
- It’s super flavorful: This walnut meat mixture is loaded with plenty of bold spices, so it tastes just like you’d expect taco meat to taste.
- Simple and easy to make: The ingredient list might seem long, but almost all the ingredients are spices. Plus, this meal comes together in less than 15 minutes, making it perfect for busy weeknights.
- Versatile: Feel free to customize this recipe to fit your taste preferences and use the ingredients you have available. Then, use it to make tacos, taco salads, nachos or quesadillas!
Ingredients you’ll need
If you’re looking for a way to make plant-based taco meat that tastes just like the tacos of your childhood, this recipe is for you! The recipe starts with processing all the ingredients in a food processor until it looks like ground beef or ground turkey. Then, heat the mixture in a skillet until it’s warm and flavorful. Everyone will be begging for seconds! See the recipe card at the bottom of the post for exact measurements.
- Walnuts: This along with the mushrooms creates the base of the ‘meat’. I recommend using raw unsalted nuts for more of a neutral taste. If they are toasted, the nutty flavor will be more intense.
- Mushrooms: Has a meaty texture when pulsed in the food processor making it a popular vegan meat replacement.
- Soy sauce: Provides a delicious umami flavor that adds salty and savory notes.
- Garlic powder: For a savory kick of flavor.
- Onion powder: Adds sweet and savory depth of flavor.
- Chili powder: For a touch of heat. If you like your taco meat spicy, add a pinch of red pepper flakes too.
- Paprika: This will add smoky warmth. Use smoked paprika for even more of a smoky flavor.
- Oregano: Brings herbal notes to the mix.
- Cumin: The sweet, earthy taste of cumin is a must in taco seasoning.
- Salt and pepper: Enhances and balances all the flavors.
- Olive oil: For cooking the walnut and mushroom mixture.
Variations and substitutions
- Nuts: Walnuts provide the most neutral profile for making tacos, however you can use any nut or seed of choice! Almonds, pecans or sunflower seeds should work well.
- Add beans: This is delicious with the addition of black beans. Plus, they provide added protein, fiber and plant-based nutrients.
- Soy-free: To make this recipe soy free, sub an equal amount of coconut aminos or tamari for the soy sauce.
- Spices: Any of the spices and/or herbs can be omitted or substituted based on what you like best. You can also easily change the amounts depending on your taste preferences.
How to make walnut meat
One of the BEST things about this walnut taco meat recipe is that it is SUPER simple and I love it for that. I’ve seen a lot of recipes that make this overly complicated but I tested it a few different ways and found that simplicity is key here. Instead of sautéing the walnuts and mushrooms separately, we’re just going to do it all together in one big skillet.
- Pulse ingredients: In the base of your food processor, combine the walnuts, mushrooms, soy sauce, and spices (garlic powder, onion powder, chili powder, paprika, oregano, cumin, salt, pepper and pepper flakes, if using). Pulse in small spurts for about 30 seconds or until the mixture is roughly the size of ground meat.
- Cook: In a large pan, heat 1 teaspoon of olive oil over medium heat. Once shimmering, add in the walnut mixture and saute for 5 minutes, stirring often. The mixture doesn’t necessarily need to cook but I like to heat it through and get the edges of the “meat” a little crispy. You can cook it upwards of 10 minutes if you’d like too.
- Serve: Remove from the heat and serve! Enjoy!!
Helpful tips
- Serve it raw: If preferred, you can serve this just after processing the ingredients, if you’d rather not cook it. I’ve eaten it this way before and it’s really good! However, I prefer to heat mine up for a more traditional taste.
- Don’t over-process: The food processor works well to chop the mushrooms and walnuts into perfect crumbles. Just be sure to pulse and not turn the food processor on where it will process continuously. You want the mixture to have a meaty consistency that resembles ground beef.
- Chop with a knife: If you don’t have a food processor, you can use a sharp knife to chop the mushrooms and walnuts into small pieces. Then, stir together with the spices.
- Taco seasoning: For extra convenience, you can use your favorite store-bought packet of taco seasoning instead of measuring out all the individual spices.
Frequently asked questions
Walnuts are naturally sweet and nutty with an overall mild flavor. Mushrooms are earthy with a subtle savory taste. They blend together for a soft, meaty texture and take on the flavor of whatever seasonings are used. Even if you don’t like mushrooms, don’t worry because you won’t even notice them once they’re processed, seasoned and cooked.
This particular recipe makes 4 servings and there are 314 calories in each serving. You can find additional nutrition information in the recipe card below.
Serving suggestions
In case you need a little inspiration on how to serve this dish, here are some delicious ideas to get you started. Keep in mind, though, that this walnut mushroom meat can be used in almost any recipe to replace regular taco meat!
- Taco Ring
- One Pot Taco Pasta
- Taco Cups
- Taco Salad (my personal favorite!) I like to make a really classic taco salad just swapping the meat for this walnut meat. I top mine with lettuce, tomatoes, cheese, fresh cilantro, guacamole, and salsa!
Storage recommendations
- In the refrigerator: Once completely cool, transfer leftovers to an airtight container. Store in the fridge for up to 3-4 days.
- To reheat: When ready to enjoy, add a little oil to a pan and rewarm the nut meat mixture until warm, stirring occasionally. You can also place in a microwave-safe dish and reheat in the microwave for 20-30 seconds.
More taco recipes to try
That’s all I have for today! If you end up making these muffins, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!
Walnut Taco Meat
Ingredients
- 1 ½ cup walnuts*
- 1 ½ cup mushrooms (about 6 ounces)
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon oregano
- 1 ½ teaspoons cumin
- Optional pinch of red pepper flakes
- salt + pepper to taste
- 1 teaspoon olive oil
Instructions
- In the base of your food processor, combine the walnuts, mushrooms, soy sauce, and spices (garlic powder, onion powder, chili powder, paprika, oregano, cumin, s+p, and optional pepper flakes). Pulse in small spurts for about 30 seconds or until the mixture is roughly the size of ground meat.
- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Once shimmering, add in the walnut mixture and saute for 5 minutes, stirring often. The mixture doesn’t necessarily need to cook but I like to heat it through and get the edges of the “meat” a little crispy. You can cook it upwards of 10 minutes if you’d like too.
- Remove from the heat and serve! Enjoy!!
Notes
- In the refrigerator: Once completely cool, transfer leftovers to an airtight container. Store in the fridge for up to 3-4 days.
- To reheat: When ready to enjoy, add a little oil to a pan and rewarm the nut meat mixture until warm, stirring occasionally. You can also place in a microwave-safe dish and reheat in the microwave for 20-30 seconds.
Nutrition
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