Mushroom Walnut Taco 'Meat'
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Cooked & Loved · by Irena Macri★ 5.0 (1)

Mushroom Walnut Taco 'Meat'

NUTRITION · PER SERVING65M COOK
CAL 9%·PRO 11%
CARBS 11G24% OF CAL
3G FIBER2G OTHER6G TOTAL SUGAR
FAT 15G74% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based taco filling made from mushrooms, walnuts, and cauliflower with warm spices. Versatile for tacos, bowls, and burritos.

componentdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 300 g Brown Swiss mushrooms (cut into quarters (or regular white mushrooms or Portobello))
  • 150 g cauliflower (3 large florets, cut into quarters)
  • 80 g walnuts ((1/2 cup))
  • 1/4 cup sun-dried tomatoes (about 4-5 halves, preserved in oil)
  • 2 cloves garlic (roughly chopped)
  • 1/2 red chili (such as serrano or jalapeno)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cinnamon (optional)
  • 1 tablespoon olive oil
  • 1.5 tablespoons tomato paste
  • 1 large tomato (finely diced)
  • 1/4 onion (white or red, finely diced)
  • 1/4 cup chopped coriander/cilantro
  • Juice of 1 lime juice
  • A generous pinch of salt
  • 1/2 red chili (finely diced (serrano is hotter, jalapeno is milder))
PREP
20M
SODIUM
107MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.