Mushroom & Walnut Mince Tacos

Vegan, dairy-free, egg-free, gluten-free option

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Serves 4

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Vegan, dairy-free, egg-free, gluten-free option 〰️ Serves 4 〰️

Mushroom and walnut mince is severely underrated. While the mushrooms provide a savoury flavour, the walnuts add a nuttiness and a meatiness that is just chefs kiss when combined. Add to this a few herbs and spices and you have the ultimate plant-based, wholefood, nutrient-dense mince.

Besides tasting fantastic, this mince also reheats quite nicely. It’s really versatile and suits a range of other Mexican dishes too, like burritos and nachos. I’ve added it to a couple of tortillas with my personal favourite taco fillings, but it will pair beautifully with whatever your favourite fillings are too.

To see a video of how to make this dish, click here.

INGREDIENTS

• 4 cups button mushrooms, roughly chopped

• 1 1/2 cups raw walnuts

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon soy sauce

• 1 teaspoon cumin seeds

• 1 teaspoon smoked paprika

• 1/2 teaspoon mixed Italian herbs

• Wheat or corn tortillas (use corn for gluten-free)

Shredded lettuce, grilled corn, salsa, guacamole, fresh coriander, whatever fillings you fancy, to serve

METHOD

1. Use a food processor to pulse the mushrooms for just a few seconds until shredded. Put them aside. Use the processor to pulse the walnuts for just a few seconds and then put them aside.

   4 cups button mushrooms, roughly chopped

   1 1/2 cups raw walnuts

2. Heat a fry pan over medium heat and add the olive oil. Add the shredded mushrooms and sauté for about five minutes, until they begin to reduce and sweat. Add the walnuts, soy sauce, and spices. Sauté for a further five minutes, until well combined. Remove from the heat.

   1 tablespoon extra-virgin olive oil

   1 tablespoon soy sauce

   1 teaspoon cumin seeds

   1 teaspoon smoked paprika

   1/2 teaspoon mixed Italian herbs

3. Prepare your tacos while the mince is still warm. I like to add shredded lettuce, sautéed vegetables, salsa, guacamole, fresh coriander, vegan chipotle mayo, and of course, the mushroom and walnut mince. Best enjoyed warm, but if there are any leftovers, allow to cool fully before storing in an airtight container for up to three days.

   Wheat or corn tortillas

   Shredded lettuce, grilled corn, salsa, guacamole, fresh coriander, whatever fillings you fancy, to serve