These vegan and gluten-free walnut mushroom tacos are an absolute game changer. When I first went vegan, I missed the taste of having ground beef in a taco. Other brands (like Impossible or Beyond) don’t exactly cut it. They are filled with preservatives. This “meat” recipe only has 5 ingredients and can be added to a variety of dishes to spice anything up. Come and whip up a quick dinner/lunch with the following recipe that has been a staple in my diet 🙂
Whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. If you do not like spicy foods, omit the spice! If you need something sweeter, go ahead and add maple syrup. We are all different and unique, so why would we all follow the same recipe? I give multiple suggestions throughout the recipe as to what you may add. For instance, you can add any raw veggies you have in the fridge. Instead of wasting food to just buy more to “follow the recipe” add what ya got! If I use spinach, there’s no need for you to go out and buy that especially when there’s perfectly fine arugula or romaine in your fridge!
Getting creative in the kitchen has helped me to find peace in my life while also feeding my inner child. When it comes to cooking, people tend to have so much dread, but new recipes should be fun! I hope this recipe inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy these vegan walnut mushroom tacos!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
Mushroom Walnut Tacos
Equipment
- Pan
- Food Processor
Ingredients
For the Filling:
- 1 green bell pepper sliced thin
- ½ yellow onion sliced thin
- 3 –4 cloves garlic minced
- 1 tbsp olive oil or avocado oil for sautéing
- 1 cup mushrooms any kind, roughly chopped
- ½ cup walnuts
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tbsp coconut aminos
- Sea salt to taste
For the guacamole:
- 1 ripe avocado
- Juice of ½ lemon
- Salt to taste
- Fresh cilantro optional
For Serving:
- Gluten-free wraps or tortillas
- 1 cup cooked brown rice
- A handful of spinach or romaine lettuce
- Raw veggies of choice: shredded carrots cucumbers, cabbage, tomatoes, etc.
Instructions
Sauté the veggies:
- Heat a bit of oil in a pan over medium heat. Add the sliced green pepper, onion, and garlic. Sauté until softened and fragrant (about 5–7 minutes). Season with salt and any other spices you love.
Make the walnut-mushroom “meat”:
- Roughly chop the walnuts and mushrooms.
- In a food processor, add mushrooms, walnuts, coconut aminos, paprika, cumin, and a pinch of salt. Pulse until the mixture reaches a crumbly, “ground meat” texture.
- Optional: Sauté this mixture in a pan for 3–5 minutes for a warm, cooked filling — or keep it raw for a quick, nutrient-dense option.
Prepare the guacamole:
- In a small bowl, mash the avocado with lemon juice, salt, and cilantro (if using).
Assemble your tacos or bowls:
- In a wrap or bowl, layer brown rice, greens, the walnut-mushroom mixture, sautéed veggies, raw veggies (i.e. pickled red onions), and a dollop of guac or vegan yogurt. Enjoy fresh!
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