Mushroom Walnut Tacos
This vegan and gluten-free "meat" substitute from scratch is the perfect alternative. You can use this in tacos, wraps, salads, bowls etc.
Servings: 2 people
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!