Mushroom Walnut Taco ‘Meat’

🧂 Ingredients

• 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)

Instructions

• 1 Preheat the oven to 200 C / 395 F.
• 2 Using a food processor, grind the mushrooms into ground meat like mince. Make
  sure to NOT over-grind them too fine as we want to keep a little texture and
  shape. I recommend doing this in smaller batches or using the Pulse function to
  process briefly, then scrape and stir, and pulse again. You can also chop the
  mushrooms finely with a knife. Transfer this mixture a large bowl.
• 3 Add cauliflower, walnuts, sun-dried tomatoes, garlic and chili to the food
  processor and grind into mince as well. Add this mixture to the bowl.
• 4 Add salt, spices, tomato paste, and a tablespoon of olive oil to the taco
  mixture and stir well.
• 5 Spread a sheet of baking parchment paper on a flat baking tray. Spread the taco
  mixture into a thin layer. Pop in the hot oven, middle shelf and cook for 25
  minutes. Remove and stir the mixture and pop back for 10 more minutes. Then,
  stir again and bake for 10 more minutes. The idea is to slowly rehydrate and
  brown the mixture. If it starts to brown quicker, stir it more frequently to
  allow the mixture to dry and cook through evenly.
• 6 While the taco meat is cooking, you can prepare other ingredients for your meal.
  I love making the fresh tomato salsa – simply mix all ingredients in a bowl.
• 7 You can also cook some quinoa or roast sweet potatoes in the oven at the same
  time. Mash a bowl of guacamole and you’re ready to go.
• 8 Use this vegan taco meat as a filling in burritos or tacos or make a nutritious
  bowl with quinoa, guacamole and salsa. You can add cheese if you want.

Nutrition Info