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Mushroom Walnut Taco Meat

Mushroom Walnut Taco “Meat” is low carb, gluten-free and vegan. Use it as taco “meat”, in vegan quesadillas, to top nachos or pizza, or in your favorite Mexican or taco dish.
Prep Time4 mins
Cook Time15 mins
Total Time19 mins
Course: Main Course
Cuisine: Mexican, Vegan
Keyword: keto vegan, meat substitute recipe
Servings: 4 servings
Calories: 91kcal


  • 4 oz mushrooms
  • 1 cup walnuts
  • 1 small onion chopped
  • 3 cloves garlic minced
  • ¼ cup taco seasoning we use our own recipe
  • 1 tablespoon tomato puree
  • 2 tablespoons avocado oil


  • In a large skillet, heat the avocado oil on a medium heat and add the onion. Cook for 5-8 minutes until softened.
  • Add the garlic and cook for a further 2 minutes.
  • Whilst the onion is cooking, clean the mushrooms and add them with the walnuts to a food process.
  • Pulse until you have a finely chopped mixture.
  • Add the mushroom and walnut mixture to the skillet.
  • Sprinkle the seasoning over the mixture and add the tomato paste. Stir thoroughly.
  • Cook for about 10 minutes, stirring occasionally.
  • It's ready to eat or use in another recipe.


The nutritional information is for 4 servings, but this will vary depending on how you use the mixture in another recipe. 
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 91kcal | Carbohydrates: 9g | Protein: 6g | Fat: 26g | Fiber: 4g