About the Recipe
A hearty plant based taco filling with the satisfying texture of ground beef with a healthy dose of omega-3 rich walnuts and antioxidant packed mushrooms and spices. A longevity powerhouse!
Ingredients
For the filling:
1 cup raw walnuts finely chopped
8 oz cremini or baby bella mushrooms, roughly chopped
1 tbsp avocado oil (or olive oil)
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp tomato paste
1 tbsp tamari or low-sodium soy sauce (or coconut aminos)
Taco seasoning (or use 2 tbsp pre-made):
1 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp cayenne (optional, for heat)
Salt + pepper to taste
Preparation
Make the "meat": Pulse walnuts in a food processor until finely ground. Add mushrooms and pulse again until crumbly, like ground beef. Don’t overdo it — texture is key, and the mushrooms will cook down a bit!
Cook the base: Heat oil in a skillet over medium heat. Add onion and sauté until translucent, about 4-5 minutes. Stir in garlic for one more minute.
Season: Add tomato paste, tamari, and taco seasoning, quickly mix these ingredients in with the onions and garlic, you don't want to overcook.
Brown it up: Stir in the walnut-mushroom mixture. Cook 7–9 minutes, stirring occasionally, until browned and most moisture evaporates. Taste and adjust seasoning.
The taco "meat" will keep for 5 days refrigerated in a sealed container, or freeze and store for up to 2 months.