Updated: Apr 23, 2021
Looking for a plant-based alternative for your tacos? This has become a staple in our house that is pretty dang satisfying if I say so myself. Pair it with your favorite toppings and my Spicy Cilantro Lime Sauce for a totally plant-based treat!
Tempeh Mushroom Walnut Taco Filling
½ block tempeh (4 ounces)*
8 oz. mushrooms
1 c. walnuts
1 small onion
3 cloves garlic
1 ½ tbs. oil
2 ½ tbs. chili powder OR 2 chipotle peppers in sauce, diced
1 tbs. ground cumin
1 ½ tsp. oregano
1 ½ tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 c. water
*If you don’t normally like the taste of tempeh, break the block into smaller pieces
(about 1” square) and boil in water for 10 minutes. Boiling makes the “funk” taste go
See above note for tempeh first- boil first if you don't like the taste of tempeh.
Roughly chop tempeh, onions and garlic.
Add tempeh, mushrooms, walnuts, onions and garlic to a food processor and pulse 10-15 times, until mixture resembles the texture of “meat” (pieces are about ¼” big).
In a large nonstick sauté pan, heat oil over medium heat. Add mixture to pan and sauté for about 7 minutes. Stir occasionally to avoid sticking.
In a small bowl, mix chili, cumin, oregano, paprika, onion and garlic powder, and salt and stir to combine.
Add spice mixture to the mixture in the pan and stir to combine. Stir and cook for about 2 minutes.
Add water to pan, stir to combine, and cook down to desired consistency, about 1-2 minutes. Too dry? Add more water! Too wet? Cook a little longer.