Vegan Mushroom and Walnut Tacos
Ingredients
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms
- 3/4 C walnuts
- 8 oz tempeh (optional to omit and use 1.5x mushrooms/walnuts)
- 1 TBSP coconut aminos or soy sauce
- 3 TBSP tomato paste
- 2 TBSP taco seasoning
- 2-3 TBSP water or broth
Toppings
- taco shells
- black beans, warmed
- avocado + 1 tsp lime juice, mashed
- plain almond milk greek yogurt
- cherry tomatoes, halved
- red onion, finely diced
- cilantro
- sweet yellow corn
- salsa or hot sauce
Preparation
Add mushrooms, walnuts, and tempeh to a food processor and pulse a few times until a chunky crumbled texture is achieved. Do not over pulse.
Heat water or 1 teaspoon EVOO in a large cast iron skillet over medium low heat. Sauté onion and garlic until tender. Add in taco seasoning and sauté for another 30 seconds.
Add in the walnut mixture and stir to combine. Add about half the water or broth, coconut aminos, and tomato paste. Sauté for 7-8 minutes, adding a little more water if needed to prevent sticking. Season to taste and adjust for desired spice.
While the taco meat is cooking, warm the taco shells and beans, and prepare the remaining ingredients.
Assemble the tacos and enjoy with hot sauce and a spicy margarita.
Tips
This recipe is easy, healthy, and ready in less than 30 minutes.
