Go Back

15-Minute Mushroom Walnut

Helen T. Patterson
A fast, plant-based taco meat made with walnuts and mushrooms.
High in protein and fiber, low in saturated fat, and ready in just 15 minutes, it’s perfect for tacos, burrito bowls, or wraps.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mexican, Vegan, Vegetarian
Servings 8

Equipment

  • 1 Food Processor
  • 1 mixing bowl
  • 1 Large Nonstick Skillet

Ingredients
  

  • 2½ cups walnuts
  • 10 oz cremini mushrooms sliced
  • ½ tbsp olive oil
  • ½ red onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • ½ tbsp soy sauce
  • 1½ tbsp smoked paprika
  • 1 tbsp cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tbsp dried oregano

Instructions
 

  • Prepare the Walnuts and Mushrooms: Begin by measuring out 2½ cups of walnuts and 10 ounces of cremini mushrooms.
    Place both ingredients into a high-speed food processor.
    Pulse them several times until the mixture resembles the texture of ground beef.
    Be careful not to over-process; the mushrooms can release too much moisture if chopped too finely, which will make the taco meat soggy.
    You want a coarse, crumbly consistency that mimics traditional taco meat.
  • Transfer to Mixing Bowl: Once your walnuts and mushrooms reach the desired texture, transfer the mixture to a medium-sized mixing bowl.
    This will make it easier to incorporate the other ingredients later and ensure even cooking. Set aside while you prepare the aromatics.
  • Sauté the Onion: Place a large nonstick skillet over medium heat and add ½ tablespoon of olive oil.
    Allow the oil to warm for 30–60 seconds until it shimmers. Add the finely diced ½ red onion to the skillet.
    Stir frequently and sauté for 3–4 minutes until the onion becomes soft, translucent, and slightly golden at the edges.
    This step releases the natural sweetness of the onion and forms a flavorful base for the taco meat.
  • Add the Garlic and Walnut-Mushroom Mixture: Next, add the 2 minced garlic cloves to the skillet with the sautéed onions.
    Stir constantly for 30–60 seconds, letting the garlic become fragrant without burning. Immediately add the walnut and mushroom mixture to the pan.
    Stir thoroughly to combine, ensuring the garlic and onions are evenly distributed throughout the mixture.
    Cook this combination for 2–3 minutes, stirring occasionally, to allow the flavors to begin melding.
  • Incorporate the Seasonings: Now it’s time to build the bold flavors that make this taco meat irresistible.
    Add 1 tablespoon tomato paste, ½ tablespoon soy sauce, 1½ tablespoons smoked paprika, 1 tablespoon cumin, ½ teaspoon salt, ½ teaspoon black pepper, and ½ tablespoon dried oregano directly into the skillet.
    Mix thoroughly to ensure all spices coat the walnut-mushroom mixture evenly.
    This step infuses the taco meat with smoky, earthy, and slightly tangy flavors reminiscent of traditional ground beef.
  • Simmer and Blend Flavors: Reduce the heat slightly and continue to cook the mixture for another 3 minutes, stirring frequently.
    Allow the taco meat to lightly sizzle, which helps the walnuts absorb the seasoning and the mushrooms release just enough moisture to bring the dish together without making it wet.
    Taste occasionally and adjust the seasoning if needed, adding a pinch more salt or pepper to suit your preference.
  • Final Texture Check: Once cooked, check the consistency of the taco meat. It should resemble a crumbly, slightly chunky texture similar to cooked ground beef.
    If you find any large walnut pieces, gently break them up with a spatula. Make sure the mixture is heated through evenly, and all spices are well blended.
  • Serve and Enjoy: Remove the skillet from heat. Your Mushroom Walnut Taco Meat is now ready to serve!
    Spoon the mixture into taco shells, burrito bowls, wraps, or use it as a filling for quesadillas or stuffed peppers.
    Garnish with fresh cilantro, lime wedges, or avocado slices if desired.
    Enjoy this healthy, plant-based taco meat immediately while warm, or store it in an airtight container for meal prep later.

Notes

  • Use fresh cremini mushrooms for the best flavor and texture; button mushrooms work well as a substitute.
  • Pulse the walnuts and mushrooms just enough to mimic ground meat; over-processing will make the mixture watery.
  • Adjust the seasonings to taste, especially salt and smoked paprika, to suit your preferred flavor profile.
  • This recipe is versatile and can be adapted with various spice blends for different cuisines.
  • Great for meal prep—store in the fridge for a few days or freeze for longer use.