The Best Vegan Tacos
The taco meat for these Vegan Tacos is unbelievably delicious and made with 100% plants! Everyone will enjoy these plant based tacos made from mushrooms, walnuts and a few other pantry-staple ingredients. Ready in 20 minutes!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Mexican-inspired
Servings: 6 servings
Calories: 186kcal
Taco meat
- 8 ounces mushrooms
- 1 cup walnuts
- 1 tablespoon olive oil
- 1/2 small sweet onion finely diced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt or more to taste
- 1 1/2 cups tomato sauce
Add the mushrooms and walnuts to a food processor and pulse until they are crumbly, but not too much that they become a paste. You want a meat crumble type texture. Set aside.
Warm the olive oil in a large nonstick skillet over medium heat. Add the onion and sauté for about 5 minutes, until translucent.
Now add the mushroom-walnut mixture from the food processor, as well as the chili powder, cumin, oregano, garlic powder, onion powder, salt and tomato sauce.
Cook, stirring frequently for about 10 minutes, until the mushrooms have softened and it begins to brown. Add a little water if it gets too dry.
Assemble tacos with toppings of choice.
- May use another nut for the walnuts if needed, such as almonds, cashews, pepitas or sunflower seeds even.
- I like to warm my corn tortillas right on my gas stovetop to get them a bit blackened and soft. So good!
- This vegan taco meat will keep in an airtight container for up to 1 week. Simply reheat on the stovetop or microwave. It freezes well, too.
Serving: 1of 6 servings | Calories: 186kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Sodium: 511mg | Potassium: 454mg | Fiber: 3g | Sugar: 5g | Vitamin A: 670IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg