Name: Walnut Taco Meat Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mexican-inspired
Ingredients: 2 cups raw walnuts; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp cumin; 2 tbsp soy sauce (or more as needed); 1 tbsp olive oil; 5 oz shiitake mushrooms, diced; 1/2 tsp salt (plus more to taste)

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Introduction

This walnut taco meat is a quick and flavorful plant-based alternative to traditional ground meat. With smoky spices and tender shiitake mushrooms, it’s perfect for tacos, burritos, or bowls and comes together in just 10 minutes.

The image shows a close-up of cooked ground meat mixture in a large pan with a light gray interior and a green handle. The mixture is crumbly and finely chopped, with a rich brown color mixed with darker caramelized bits and small pieces of light tan onions or mushrooms. A black spatula with a matte finish is in the pan, partially lifting some of the mixture, with some grease visible on the spatula. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups raw walnuts
2 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
2 tbsp soy sauce (or more as needed)
1 tbsp olive oil
5 oz shiitake mushrooms, diced
1/2 tsp salt (plus more to taste)

Instructions

Step 1: Add walnuts, smoked paprika, garlic powder, and cumin to a food processor. Pulse for about 5 seconds to combine. With the motor running, slowly pour in the soy sauce and continue pulsing until the mixture resembles ground meat. Be careful not to over-process; this should take around 20 seconds.
Step 2: Heat olive oil in a large skillet over medium heat. Add the diced shiitake mushrooms and 1/2 teaspoon salt. Sauté for 3 to 5 minutes until the mushrooms soften. Then, add the walnut mixture to the skillet and stir to combine, warming everything through. Adjust salt to taste before serving.

Tips & Variations

To add extra heat, sprinkle in some chili powder or cayenne pepper along with the other spices.
For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Try adding diced onions or bell peppers in step 2 for extra flavor and texture.
If you don’t have shiitake mushrooms, cremini or button mushrooms work well too.

Storage

Store leftover walnut taco meat in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. This mixture can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

The image shows a close-up of cooked ground mixture in a light-colored pan with a green handle. The mixture is crumbly and uneven in texture, with small bits of darker and lighter brown pieces mixed throughout, likely cooked mushrooms or similar ingredients. A black spoon is resting in the pan, partially stirring the mixture. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this walnut taco meat nut-free?

This recipe relies on walnuts for texture and flavor, so substituting them completely is challenging. You could experiment with sunflower seeds or finely chopped mushrooms but the taste and texture will differ.

How can I make this recipe spicier?

Add chili powder, cayenne pepper, or a splash of hot sauce when pulsing the walnut mixture or while sautéing the mushrooms. Adjust amounts to your preferred level of heat.