Vegan Street Tacos
Deliciously seasoned Vegan Street Tacos made with a hearty walnut and mushroom filling, perfect for any occasion.
Ingredients
Taco Filling
- 1 cup walnuts Use raw for a fresher flavor; organic preferred.
- 1 cup baby bella mushrooms Feel free to use other varieties like portobello or shiitake.
- 1 tablespoon tamari, soy sauce, or coconut aminos Tamari for gluten-free, soy sauce for classic, coconut aminos for sweetness.
- 1 tablespoon ground cumin Key spice for flavor.
- 1/2 teaspoon chili powder Adjust based on spice preference.
Taco Base
- 6 pieces corn tortillas Traditional option; large leafy greens like romaine work for a low-carb version.
Serving Essentials
- fresh cilantro For garnish.
- lime wedges Squeeze over tacos.
- pico de gallo Fresh topping.
- avocado slices For creaminess.
- optional hot sauce For those who prefer spice.
Instructions
Preparation
- In your food processor, combine the walnuts, baby bella mushrooms, tamari, cumin, and chili powder. Pulse until you have chunky crumbles.
- Heat the nut meat in a saucepan over low heat just until warm.
Tortilla Preparation
- Heat a large skillet or griddle over medium heat. Warm each tortilla for about 30 seconds on each side, ensuring they remain soft and pliable.
Taco Assembly
- Lay your warm tortilla flat and fill it with a generous scoop of the walnut-mushroom mixture.
- Top with fresh cilantro, lime juice, pico de gallo, and avocado slices.
- Drizzle with hot sauce if desired.
Enjoy
- Serve immediately for the best flavor experience.
Notes
Storing leftover filling is easy; it can be kept in the fridge for 3-4 days. Serve garnishes separately for customization.