Walnut Veggie Tacos
Elevate your taco night with these irresistible Walnut Veggie Tacos, a plant-based twist on a classic favorite! Packed with protein and rich umami flavor, the taco filling combines earthy walnuts and savory mushrooms, perfectly seasoned with cumin, chili powder, and a hint of smoked paprika. Sautéed to perfection with minced garlic and soy sauce, this hearty mixture pairs beautifully with crisp shredded lettuce, fresh diced tomatoes, crunchy carrots, and creamy avocado. Tucked into warm corn or flour tortillas and finished with a squeeze of lime and a dollop of vegan sour cream, these tacos are as satisfying as they are wholesome. Quick to prepare in just 25 minutes, these vibrant, gluten-free tacos are perfect for weeknight dinners or a crowd-pleasing vegan meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw walnuts
- 1 cup Mushrooms (button or cremini), chopped
- 2 cloves Garlic, minced
- 0.5 cup Onion, finely diced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Olive oil
- 8 pieces Corn or flour tortillas
- 1 cup Shredded lettuce
- 1 cup Diced tomatoes
- 0.5 cup Shredded carrots
- 1 whole Avocado, sliced
- 2 tablespoons Fresh lime juice
- 0.5 cup Vegan sour cream (optional)
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the raw walnuts in a food processor and pulse a few times until they resemble a coarse crumble. Do not over-process.
Heat a large skillet over medium heat and add olive oil.
Add the diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Add the chopped mushrooms to the skillet and cook for 4-5 minutes, until they release their moisture and begin to brown.
Stir in the walnut crumble, cumin powder, chili powder, smoked paprika, and soy sauce. Cook for 3-4 minutes, stirring occasionally, until the mixture is well combined and fragrant. Season with salt and black pepper to taste. Remove from heat.
Warm the tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by adding a layer of the walnut-mushroom mixture to each tortilla. Top with shredded lettuce, diced tomatoes, shredded carrots, sliced avocado, and a dollop of vegan sour cream if desired.
Drizzle a bit of fresh lime juice over the top and garnish with chopped cilantro.
Serve immediately and enjoy your Walnut Veggie Tacos!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 19.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 505 mg | 39% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2927 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
