United States

Mushroom walnut tacos

Name: Mushroom walnut tacos
Total time: 25 min
Yield: 4 servings
Cuisine: Modern vegan
Ingredients: 500 g button mushrooms button mushroom; 1 cup walnuts; 1 1/2 tbsp olive oil; 1 small finely chopped onion; 2 cloves garlic; 1 1/2 tsp cumin powder (ground cumin); 1 1/2 tsp paprika; 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp dried oregano; 1 tbsp soy sauce; 1 tbsp lemon juice; 8 small corn tortillas corn tortilla; 1 cup shredded cabbage; 1 sliced avocado; a handful coriander leaves (cilantro); Salt, to taste

Mushrooms and walnuts chopped fine and spiced become taco meat with real crunch.

25 minTime

13 gProtein each

mediumSpice

Taco meat from the forest2 chapters · 1 min read

Make it your way

Grandma's wayMushroom walnut taco meat in warm corn tortillas.

The original

443kcalsame

13 gproteinsame

11 gfibresame

25minutessame

Mushroom walnut tacos.

Per serving, worked out from the ingredient table.

Ingredients

Button mushroom500 g button mushrooms

Walnuts1 cup

Olive oil1½ tbsp

Onion1 small, finely chopped

Garlic2 cloves

Cumin powder (ground cumin)1½ tsp

Paprika1½ tsp

Red chilli powder (indian red chili powder)½ tsp

Dried oregano½ tsp

Soy sauce1 tbsp

Lemon juice1 tbsp

Corn tortilla8 small corn tortillas

Cabbage1 cup, shredded

Avocado1, sliced

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Pulse the mushrooms and walnuts separately in a processor until finely chopped like mince.
2Cook the onion in the oil, then add the mushrooms and cook on high until their water evaporates and they brown.
3Add the walnuts, garlic, spices and soy sauce and cook until toasty and crumbly. Finish with lemon.
4Fill warm tortillas with the mixture, cabbage, avocado and coriander.

Serve it like this

Serve two or three tacos per plate with lime wedges, salsa and pickled onions.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United States

Mushroom walnut tacos

Mushrooms and walnuts chopped fine and spiced become taco meat with real crunch.

25 minTime

13 gProtein each

mediumSpice

Taco meat from the forest2 chapters · 1 min read

Make it your way

Grandma's wayMushroom walnut taco meat in warm corn tortillas.

The original

443kcalsame

13 gproteinsame

11 gfibresame

25minutessame

Mushroom walnut tacos.

Per serving, worked out from the ingredient table.

Ingredients

Button mushroom500 g button mushrooms

Walnuts1 cup

Olive oil1½ tbsp

Onion1 small, finely chopped

Garlic2 cloves

Cumin powder (ground cumin)1½ tsp

Paprika1½ tsp

Red chilli powder (indian red chili powder)½ tsp

Dried oregano½ tsp

Soy sauce1 tbsp

Lemon juice1 tbsp

Corn tortilla8 small corn tortillas

Cabbage1 cup, shredded

Avocado1, sliced

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Pulse the mushrooms and walnuts separately in a processor until finely chopped like mince.
2Cook the onion in the oil, then add the mushrooms and cook on high until their water evaporates and they brown.
3Add the walnuts, garlic, spices and soy sauce and cook until toasty and crumbly. Finish with lemon.
4Fill warm tortillas with the mixture, cabbage, avocado and coriander.

Serve it like this

Serve two or three tacos per plate with lime wedges, salsa and pickled onions.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mushroom walnut tacos

Make it your way

Ingredients

Method

Mushroom walnut tacos

Make it your way

Ingredients

Method

Make it a meal