Delicious Vegan Tacos with Baby Bella Mushrooms and Walnuts

Welcome to another mouthwatering recipe post! Today, I’m thrilled to share with you one of my all-time favorite vegan taco recipes. These tacos are a hit at our house, and I’m sure they will be at yours too. The combination of baby bella mushrooms and walnuts creates a savory, "meaty" filling that is simply irresistible. Perfect for a quick weeknight dinner or a fun weekend meal, these tacos are both satisfying and nutritious.

Ingredients

For the taco "meat":

• 1 pound baby bella mushrooms, finely chopped

• 1 cup walnuts, finely crushed

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 2 Tablespoons of Organic ketchup or better yet, homemade Perfect Ketchup… recipe coming sooon!

• 2 tablespoons soy sauce or tamari (for a gluten-free option)

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

For the tacos:

• 8-10 small flour tortillas or better yet, homemade plantain tortillas… recipe coming soon!

• 1 cup shredded lettuce

• 1 cup diced tomatoes

• 1 avocado, sliced

• Fresh cilantro, chopped

• Lime wedges for serving

Optional toppings:

• Vegan spicy cashew cheese

• Salsa

• Hot sauce

Instructions

1. Prepare the Mushroom-Walnut Mixture:

   • Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until they are translucent, about 3-4 minutes.

   • Add the minced garlic and cook for another minute until fragrant.

   • Stir in the chopped baby bella mushrooms and cook until they release their moisture and begin to brown, about 7-10 minutes.

   • Add the crushed walnuts, soy sauce, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine all the ingredients.

   • Continue to cook for another 5 minutes, allowing the flavors to meld together. Adjust seasoning to taste.

2. Assemble the Tacos:

   • Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly charred.

   • Fill each tortilla with a generous spoonful of the mushroom-walnut mixture.

   • Top with shredded lettuce, diced tomatoes, avocado slices, and fresh cilantro.

   • Add any additional toppings you like, such as vegan sour cream, salsa, or hot sauce.

3. Serve and Enjoy:

   • Serve the tacos immediately with lime wedges on the side. A squeeze of lime juice adds a burst of freshness that complements the rich flavors of the filling.

   • Enjoy these tacos with your favorite side dishes, such as rice and beans, a fresh salad, or some crispy tortilla chips.

Tips and Variations:

• Make it Spicy: If you love a bit of heat, add a finely chopped jalapeño or a pinch of cayenne pepper to the mushroom-walnut mixture.

• Add Some Crunch: For added texture, sprinkle some crushed fresh tortilla chips or roasted pepitas (pumpkin seeds) on top of your tacos.

• Meal Prep Friendly: The mushroom-walnut filling can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before assembling the tacos.

These vegan tacos are not only delicious but also packed with nutrients. The combination of mushrooms and walnuts provides a good source of protein, fiber, and healthy fats, making this dish both hearty and healthy. Give this recipe a try, and I’m sure it will become a staple in your kitchen just like it is in ours. Happy cooking!

I hope you enjoy this recipe as much as we do. Let me know in the comments how your tacos turned out and if you made any fun variations. Bon appétit!