This Walnut Taco Meat is the easiest, quickest vegan taco meat! This flavor-packed walnut and mushroom meat cooks up in just 15 minutes with simple ingredients that you likely already have on hand. Plus, it makes a great make ahead meal or freezer meal!
We originally created this taco recipe when we were craving tacos, but wanted to switch it up from our go-to Sheet Pan Tofu Taco Meat. I (Jasmine) basically took an old family recipe, made a few adjustments and used walnuts and mushrooms for the “meat” option.
They turned out PERFECT in consistency, moisture content, AND flavor. It had everything we wanted, plus it was easy to make and healthier than store-bought options. And since publishing, this recipe has since become extremely popular, even with people that don’t love mushrooms!
Ingredients You’ll Need
Walnuts: An essential for walnut meat! Walnuts are the perfect substitute for beef because they are naturally high in healthy fats, softer than nuts like almonds, and turn into a nice ground beef-like crumble when processed in the food processor. Make sure to use raw walnuts – roasted walnuts will have a very different flavor profile and aren’t recommended.
Aromatics: All you need is the classic foundation of onions and garlic and we’ll bet you’ve already got it stocked in the kitchen.
Mushrooms: Mushrooms are another great plant-based, umami packed ingredient to replicate meat. The mushroom flavor in these tacos is subtle, but it is still there. Readers who don’t love mushrooms have shared that they still loved this walnut taco meat!
Spices: This taco meat is made with ground cumin, chili powder, and oregano. Simple and easy.
Tomato paste: Adds depth of flavor and acidity that really helps it taste like Mexican-inspired taco meat.
Tamari: Adds a salty, umami flavor to the taco meat. If not gluten-free, soy sauce works equally well. Or, if sensitive to sodium, try coconut aminos.
Chopped cilantro: Cilantro is optional, but adds a bright pop of freshness that compliments the meaty texture.
Lime juice: Similar to the tomato paste, fresh lime juice adds an acidity that balances the savoriness and fat in the walnut meat. You won’t regret a squeeze of fresh lime juice.
Equipment Needed
Mixing bowl
Medium nonstick pan
Spatula
Food processor
How to Make Walnut Taco Meat
Soak the walnuts. Place the walnuts in lukewarm water and soak for 20 minutes to soften. Drain and set aside.
Cook the aromatics. In a medium nonstick pan over medium heat, add the onions, garlic, and 2 to 3 tablespoons of water. Cook until the onions are translucent and the garlic is fragrant about 3 to 4 minutes.
Make the walnut meat “crumble.” Add the walnuts and mushrooms to a food processor fitted with the “s” blade and pulse until they have broken down into a meat-like crumble.
Transfer the walnut meat mixture to the pan. Season with cumin, chili powder, tomato paste, soy sauce, oregano, liquid smoke, and ¼ cup of water. Mix until combined and cook for an additional 8 minutes or until the walnut meat begins to brown and the mushrooms are softened.
Season to taste. Remove from the heat and season with salt, pepper, cilantro, and lime juice.
Enjoy! Add walnut meat to tacos or serve as desired!
This walnut meat will last up to 5 days in the refrigerator or up to 3 months in the freezer and makes a fantastic meal prep or make-ahead meal! For best results, store in an airtight container such as a Tupperware or reusable bag with as much excess air removed as possible.
Reheat leftover taco meat in the microwave until warmed through. If reheating from frozen, you may need an additional splash of vegetable broth to rehydrate it a bit!
Tips for Success
Avoid over-processing the walnuts and mushrooms. If you process it for too long, the walnut meat mixture will turn into a paste and will not be a favorable texture. Instead, pulse the mixture until a crumble forms. Using a large-cup food processor can help this because the mushrooms and walnuts will have ample room to process together.
Adjust the seasonings. Depending on your spice preference and tolerance for salt, don’t be afraid to make adjustments. This walnut meat is straightforward to adjust.
Buy tomato paste in a resealable tube. We often find it hard to use up a whole can of tomato paste at a time. To avoid food waste and save money, purchase the tomato paste in a resealable tube! It is slightly more expensive but will keep well for longer than an open can.
Recipe FAQs
Is walnut meat soft?
Yes! Our secret to making delicious soft walnut meat is soaking the walnuts in lukewarm water before starting. This helps make it soft and avoids crunchy taco meat.
How can I make walnut meat without a food processor?
No food processor? No problem. Simply finely chop your walnuts and mushrooms using a sharp kitchen knife and cutting board. You may also have success pulsing the walnuts and mushrooms together in a high-speed blender such as a Vitamix.
Can I eat this walnut meat raw?
Technically yes, it is safe to eat this walnut meat raw, but we do find it is better when warmed on the stovetop.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
This easy and flavor-packed Mushroom Walnut Vegan Taco Meat will cook up in about 15 minutes of your time and requires simple ingredients that you might already have on hand! Plus, it is both vegan and gluten-free!
Ingredients
1 cup unsalted walnuts, soaked in lukewarm water for 20 minutes
1/3 cup diced yellow onion
4 garlic cloves, finely minced
1/3 + 1/4 cup water, divided
10 ounces baby Bella mushrooms, washed
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 tablespoon tomato paste
1/2 tablespoon tamari (or soy sauce if not gluten-free)
1 teaspoon dried oregano
1/2 teaspoonliquid smoke (optional but recommended)
Soak walnuts in lukewarm water for 20 minutes to soften. Drain and set aside.
In a medium nonstick pan over medium heat, add the onions and garlic along with 2-3 tablespoons of water. Cook, stirring often, until the onions are translucent and the garlic is fragrant, about 3-4 minutes. Add 2-3 more tablespoons of water as needed to prevent burning. You can also use oil instead if you would like.
Add the walnuts and mushrooms to a food processor and pulse until they have broken down into a “meat crumble”-like texture. Add them to the pan along with the cumin, chili powder, tomato paste, soy sauce, oregano, liquid smoke, and 1/4 cup of water. Mix everything together until well combined. Cook the mixture for 8 minutes, or until it beings to brown and the mushrooms soften. If you would like it more moist, add a few additional tablespoons of water as desired.
Remove from heat and season with salt and pepper as desired. Mix through the cilantro plus lime juice to taste.
Assemble your tacos as desired and enjoy!
Notes
To speed things up, you can also chop up the onions and garlic in the food processor! Add them to the pan, and then chop up the mushrooms and walnuts.
We warmed our tortillas over the open flame on our stove to soften them up.
Although we recommend walnuts for this recipe, if you would like a substitute, we would suggest trying pumpkin seeds or sunflower seeds, or just leaving the nuts/seeds out all together and using additional mushrooms. We haven’t tested these and we cannot guarantee results, but they are what we would try if we wanted to make this nut-free.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
I was looking for a recipe using walnuts and mushroom tacos! My vegan cousin made it for us and he does not use recipes! I added 4 oz of tomato sauce as well as 1/2 tsp of cayenne – cooked it down until to dry it out a bit. It was wonderful. Putting it in my Lenten recipe file!
I love the texture and flavor – I do not feel like we are “missing the meat” I think you could easily use it in other recipes and change up the spices… like Italian in a ragout.
One of the few times I’ve made a recipe and thought, “Man, this is better than the original!”. The addition of the tomato paste, liquid smoke and soy really add a body behind the spices. The biggest thing I would suggest is skip the nonstick pan. Develop a nice deep brown fond and scrap it up with the water.
Definitely going to try using this as a base for San Chow Boy next!
I just made this! It is amazing! It tastes just like taco meat that I remember. Thank you so much! I made it as taco salad and It was so good I ate it way too fast. ???? ????
I love this recipe so much! Added red pepper flakes and used chipotle chili powder as well. This legit looks like some ground Turkey and has made me turn away from Gardein or beyond meat. This is just so much better and feels healthier. Definetly going in my recipe book! Thank you!
I’m not a vegan but I do like to add some meat free staples into my diet. I love this. I use it now for my breakfast burritos and made nachos. The recipe is so simple and I will skip the nonstick pan the next time I make it.
Oh my goodness! This was so fabulous! I did add a can of black beans to the mix, it gives it more of that meaty mouth feel and we like black beans! It was so good and just as good if not better the next day. I’ve got a couple of tablespoons in the freezer to see how it holds up. I’m hoping it does well, this would be so great to have portioned out for super quick meals. My challenge going vegetarian is when we’ve been busy and want to eat RIGHT NOW. This will help
This came out…perfect! Hands-down, the best meat replacement recipe I’ve found. I only had a portabella mushroom, but it worked beautifully. This was a hit with vegans and non-vegans!
This is fantastic! Tastes soooo good and pretty easy to make. It was a hit with my family and is now in my keeper recipe file. Try it with green salsa. Hoping it can be frozen to have on hand.
How long would this keep in the fridge? Would love to be able to make a batch ahead of time for a party and just heat up when needed. Just in fridge or could you also freeze? Just curious if you have tried it. THANKS!!
We haven’t tried this, but you could probably make it the night or day before and heat it up the next day. It can also be frozen but may dry out a bit if frozen for an extended period of time.
I was looking for a use for the mushrooms I received in a weekly produce box delivery…searched something about mushrooms and vegan meat and found this. Wow, it is so good!! I had low expectations because I don’t really like mushrooms, but this is amazing and is now filed with my “keeper” recipes!
I made it with cashews instead of walnuts. It gave it a little bit of a cheesy kick. We also added a little chopped purple cabbage and a hit of tahini on top. I thought I made enough for two meals. Wrong. My wife and 23 year old daughter and I couldn’t stop until we finished it. Thanks for the recipe!
I don’t usually follow recipes as written, adding my own tweaks or adding from different recipes but I’m so glad I didn’t change a thing. This is so delicious, has a meaty juiciness without the fat and easy to prepare. I didn’t use a blender and just chopped everything by hand. Thank you for sharing!
This was SO flavorful, delicious and filling. I will definitely be saving this recipe! I made these tacos on jicama slices and added some shredded cheese! Thanks for the recipe!
These are fabulous. I used a pasilla chili powder. I made the Tahini dressing and found a vegan mozzarella cheese to use. My picky daughter said she can’t tell that it’s not meat. Her son ate them. Definitely a keeper recipe.
Loved, LOVED this! Very tasty, hubby loved it too. We have recently started trying to eat healthier; WFPB & Vegan. Being new to it all, we’re exploring new foods and new ways to prep. This is a keeper for sure. Thank you!
I didn’t have everything on hand so I modified (and overprocessed the “meat” so it was really mushy… oops) – I added a little chopped up chipotle pepper from a can. This was amazing. I have been looking for more plant based recipes and this one is a keeper.
This is an excellent recipe, I prepare as stated and then just add some additional seasonings & veggies (smoked paprika, cayenne, bell peppers). It keeps in the fridge and reheats well. Great meat substitute.
This recipe is absolutely delicious, with perfect texture. I didn’t add any additional salt beyond what’s in the Coconut Aminos (I used instead of Tamari) and it still tastes really great. My husband has to watch his sodium so this recipe works really well for that. YUM.
Want our recipes delivered straight to your inbox?
the latest scoop:
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRejectRead More
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
Did you know the ads pop up into the print version? I can’t print the recipe without the ad. It’s nice the recipe fits on one page now though.
I’m glad it now fits! 🙂
This is good.i added refried pinto beans because I love beans so much but it doesn’t need them, it’s excellent without the beans.
★★★★★
What’s the tahini sauce ingredients?
You can find the recipe here https://sweetsimplevegan.com/2019/05/easy-avocado-tahini-dressing/ 🙂
Can this be made in a big batch and frozen for meal prepping?
Yes, absolutely!
Just made this! It looks so realistic and tastes amazing I love the walnut mushroom combo ::)
★★★★★
This was amazing and easy to make! I am new to being a vegan and this will not be a staple on taco Tuesdays! 🙂
★★★★★
I was looking for a recipe using walnuts and mushroom tacos! My vegan cousin made it for us and he does not use recipes! I added 4 oz of tomato sauce as well as 1/2 tsp of cayenne – cooked it down until to dry it out a bit. It was wonderful. Putting it in my Lenten recipe file!
I love the texture and flavor – I do not feel like we are “missing the meat” I think you could easily use it in other recipes and change up the spices… like Italian in a ragout.
Used a lettuce wrap instead of a tortilla and wow these are so good. Thank you for this recipe!
★★★★★
One of the few times I’ve made a recipe and thought, “Man, this is better than the original!”. The addition of the tomato paste, liquid smoke and soy really add a body behind the spices. The biggest thing I would suggest is skip the nonstick pan. Develop a nice deep brown fond and scrap it up with the water.
Definitely going to try using this as a base for San Chow Boy next!
★★★★★
I just made this! It is amazing! It tastes just like taco meat that I remember. Thank you so much! I made it as taco salad and It was so good I ate it way too fast. ???? ????
I love this recipe so much! Added red pepper flakes and used chipotle chili powder as well. This legit looks like some ground Turkey and has made me turn away from Gardein or beyond meat. This is just so much better and feels healthier. Definetly going in my recipe book! Thank you!
★★★★★
I’m not a vegan but I do like to add some meat free staples into my diet. I love this. I use it now for my breakfast burritos and made nachos. The recipe is so simple and I will skip the nonstick pan the next time I make it.
Oh my goodness! This was so fabulous! I did add a can of black beans to the mix, it gives it more of that meaty mouth feel and we like black beans! It was so good and just as good if not better the next day. I’ve got a couple of tablespoons in the freezer to see how it holds up. I’m hoping it does well, this would be so great to have portioned out for super quick meals. My challenge going vegetarian is when we’ve been busy and want to eat RIGHT NOW. This will help
★★★★★
Anyone have info about how this holds up in the freezer?
It will freeze well but may dry out a bit if frozen for extended periods. When reheating you may have to add a little more liquid.
This came out…perfect! Hands-down, the best meat replacement recipe I’ve found. I only had a portabella mushroom, but it worked beautifully. This was a hit with vegans and non-vegans!
This is fantastic! Tastes soooo good and pretty easy to make. It was a hit with my family and is now in my keeper recipe file. Try it with green salsa. Hoping it can be frozen to have on hand.
★★★★★
Hello, just need some clarification, do the walnuts have to be raw?
Hey Sara,
Yes, raw walnuts are to be used!
Can you freeze this ?
Yes, you can!
My boyfriend hates mushrooms but he’ll eat them in something he can’t taste them in … does this have a strong mushroom flavour? Thank you.
The mushroom flavor is subtle, but still there, although it doesn’t have a strong mushroom flavor. Hope this helps!
I don’t like mushrooms, but I loved this!!
Do you think white mushrooms will work for this?
Yes, white mushrooms would work!
How long would this keep in the fridge? Would love to be able to make a batch ahead of time for a party and just heat up when needed. Just in fridge or could you also freeze? Just curious if you have tried it. THANKS!!
Hey Ashley,
We haven’t tried this, but you could probably make it the night or day before and heat it up the next day. It can also be frozen but may dry out a bit if frozen for an extended period of time.
I was looking for a use for the mushrooms I received in a weekly produce box delivery…searched something about mushrooms and vegan meat and found this. Wow, it is so good!! I had low expectations because I don’t really like mushrooms, but this is amazing and is now filed with my “keeper” recipes!
★★★★★
I made it with cashews instead of walnuts. It gave it a little bit of a cheesy kick. We also added a little chopped purple cabbage and a hit of tahini on top. I thought I made enough for two meals. Wrong. My wife and 23 year old daughter and I couldn’t stop until we finished it. Thanks for the recipe!
★★★★★
I don’t usually follow recipes as written, adding my own tweaks or adding from different recipes but I’m so glad I didn’t change a thing. This is so delicious, has a meaty juiciness without the fat and easy to prepare. I didn’t use a blender and just chopped everything by hand. Thank you for sharing!
★★★★★
Funny story I’m highly allergic to walnuts….
Is there another nut I could use?
Hey Kristin,
You can either leave them out, or if you’d like to make this more hearty, you can add lentils!
This was SO flavorful, delicious and filling. I will definitely be saving this recipe! I made these tacos on jicama slices and added some shredded cheese! Thanks for the recipe!
★★★★★
These are fabulous. I used a pasilla chili powder. I made the Tahini dressing and found a vegan mozzarella cheese to use. My picky daughter said she can’t tell that it’s not meat. Her son ate them. Definitely a keeper recipe.
★★★★★
My first vegan tacos and I loved them! Flavorful, hearty and did not miss the meat at all. These tacos will definitely be in rotation for dinner.
★★★★★
We LOVE this recipe. It’s sooooo delicious. Very versatile, we use it in salad as well as wraps. Great job you two!
★★★★★
Loved, LOVED this! Very tasty, hubby loved it too. We have recently started trying to eat healthier; WFPB & Vegan. Being new to it all, we’re exploring new foods and new ways to prep. This is a keeper for sure. Thank you!
★★★★★
I didn’t have everything on hand so I modified (and overprocessed the “meat” so it was really mushy… oops) – I added a little chopped up chipotle pepper from a can. This was amazing. I have been looking for more plant based recipes and this one is a keeper.
★★★★★
This is an excellent recipe, I prepare as stated and then just add some additional seasonings & veggies (smoked paprika, cayenne, bell peppers). It keeps in the fridge and reheats well. Great meat substitute.
★★★★★
This recipe is absolutely delicious, with perfect texture. I didn’t add any additional salt beyond what’s in the Coconut Aminos (I used instead of Tamari) and it still tastes really great. My husband has to watch his sodium so this recipe works really well for that. YUM.
★★★★★