Walnut Taco Meat
This Walnut Taco Meat is simple to make and SUCH a delicious meat free substitute that everyone will love!
Servings: 4 servings
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
*I prefer this with walnut but you can certain try it with pecans or some other nuts.
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.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 9g | Protein: 9g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 5g | Sodium: 264mg | Potassium: 355mg | Fiber: 4g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
