This wonderfully savory and chewy Veggie Taco “Meat” is made with mushrooms, walnuts, and a blend of robust spices to create the veggie crumble your plant-based bowls, burritos, nachos, quesadillas, and salads have been missing! With so many delicious ways to enjoy this plant-powered crumble, it may become a weeknight meal staple in no time.
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Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
2cupsmushrooms (cremini or white button)
1tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspsherry vinegar (or red wine vinegar)
1cupraw walnuts
2tspground coriander
1tspground cumin
1tsponion granules
½tspchili powder
¼tspsmoked paprika
¼tspsalt (optional)
Directions
1
Heat a medium stovetop pan over medium heat. Add the mushrooms and cook until they start to release their moisture, about 3–5 minutes, stirring often.
2
Once they start to release their moisture, continue cooking for another 5 minutes.
3
Add the tamari and sherry vinegar, cooking until fragrant, about one minute.
4
Drain any excess liquid (you may not have any) from the pan and add the mushrooms to a food processor.
5
Using a small stovetop pan, heat the walnuts on medium heat until fragrant, about 2–3 minutes, tossing occasionally to prevent burning. Transfer the walnuts to the food processor.
6
Add the remaining ingredients (spices and optional salt) to the food processor. Pulse until the mixture is coarsely chopped.
7
Once cool, transfer to an airtight container and store in the refrigerator for 5–7 days. Use in your plant-based dishes throughout the week (see Chef’s Notes for ideas!).
Chef's Notes
Substitutions
Substitute mushrooms with young green jackfruit, tofu, or tempeh.
Nut-Free
Substitute walnuts with pumpkin or sunflower seeds.
Storage
Store in an airtight container in the refrigerator for 5–7 days.
Ingredients
2cupsmushrooms (cremini or white button)
1tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspsherry vinegar (or red wine vinegar)
1cupraw walnuts
2tspground coriander
1tspground cumin
1tsponion granules
½tspchili powder
¼tspsmoked paprika
¼tspsalt (optional)
Directions
1
Heat a medium stovetop pan over medium heat. Add the mushrooms and cook until they start to release their moisture, about 3–5 minutes, stirring often.
2
Once they start to release their moisture, continue cooking for another 5 minutes.
3
Add the tamari and sherry vinegar, cooking until fragrant, about one minute.
4
Drain any excess liquid (you may not have any) from the pan and add the mushrooms to a food processor.
5
Using a small stovetop pan, heat the walnuts on medium heat until fragrant, about 2–3 minutes, tossing occasionally to prevent burning. Transfer the walnuts to the food processor.
6
Add the remaining ingredients (spices and optional salt) to the food processor. Pulse until the mixture is coarsely chopped.
7
Once cool, transfer to an airtight container and store in the refrigerator for 5–7 days. Use in your plant-based dishes throughout the week (see Chef’s Notes for ideas!).
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