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Taco “Meat”

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Go ahead, wrinkle your nose, turn your head in disbelief, slam your laptop cover closed in disgust (carefully), sigh and say, “Eeeewww!”…. ok good, now that you got that out of your system… we can get down to business :)  Trust me, I used to be one to pass over this concept myself.  But, I am here to share and encourage you to give this recipe a try.  Nut “meats” are not new.  But the concept can be a hard sell.  If you have been around my site and have tested a few of my recipes, you know that I wouldn’t steer wrong.   Well, not on purpose.

Walnuts and portabelo mushrooms are what really kick this recipe into high gear, giving it that “meat” taste.   I wouldn’t recommend substituting either one.  If you do, please let me know how it turned out.  We are all here to help one another.  To give this dish an even more realistic flavor, warm it up.  Place the mixture in a wide mouth dish, that way more surface area is exposed to the warm air.  Dehydrate at 145 degrees for 30+ minutes, or until warm.  Then serve immediately.  This tastes amazing on my Spicy Taco Bites too.

Ingredients: yields 2 cupsTaco-'Meat'-11

  • 1 cup raw walnuts, soaked 4-8 hours
  • 1 1/4 cup (104 g) portabelo mushrooms
  • 1 tsp tamari
  • 2 tsp ground cumin
  • 2 tsp coriander powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne powder

Preparation:

  1. Soak, drain and rinse the walnuts.  Place in the food processor, fitted with the “S” blade.
  2. Add the mushrooms, tamari, cumin, coriander, garlic powder, onion powder, chili powder and cayenne powder.  Pulse until crumbly. You don’t want to over blend or it will be a paste.
  3. Serve immediately or store in the fridge up to 3-5 days.

 

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34 thoughts on “Taco “Meat”

  1. Lorraine Marsh says:

    THE QUINOA COOKED IN ALMOND MILK WITH COCONUT CREAM AGAVE NECTAR CINNAMON NUTMEG AND NUT MIXTURE IS AMAZING DELICIOUS THANK YOU I WILL BE TRYING THE TACO MEAT THIS WEEK WHEN MY VEGAN DAUGHTER VISITS FROM MONTREAL THIS WEEKEND KEEP UP THE GOOD WORK THANK YOU

    • amie-sue says:

      Sounds delicious Lorraine :) Thank you for sharing. I hope your daughter enjoys your “uncooking” during her visit :) Have a wonderful day, amie sue

  2. Cherie says:

    I have been making taco meat with raw rolled oats for some time, and it is excellent. My daughter thinks it tastes just like the frozen burger crumbles made from soy that you buy in the store. Just replace the mushrooms with soaked oats, but don’t leave out the walnuts!

    • amie-sue says:

      That sounds good too Cherie! Thank you for sharing…it is always great to have alternative ways to make things. Have a wonderful evening, amie sue

  3. Barbara says:

    I thought any foods cooked over 115 degrees were no longer considered raw? (Regarding your “serving warm” instructions.)

    The recipe looks tasty – thanks for sharing!

  4. I made this recipe yesterday, and it was so delicious! I love the way it tasted. Thank you for sharing this recipe!

    • amie-sue says:

      Your welcome Miliany… good stuff! I have a “refried bean” recipe to release too that you might enjoy along with this. :) amie sue

  5. nitty says:

    The taco meat was excellent and the texture was on target. Great recipe. It was taste tested by 3 friends and they all loved it. Thank you sooooo much.

  6. madeline says:

    Hello again Amie Sue,

    Fabulous recipe and so versatile. I am dehydrating burger buns right this minute. And I am super anxious to try many of your other recipes. I just recently discovered your site and I can say without a doubt, new or experienced, novice or professional, your site is a jewel.

  7. Claire says:

    the taco meet is so good! WOW! Thank you!

  8. Tricia says:

    How many servings is this recipe?

    • amie-sue says:

      Tricia, the recipe states that it yields 2 cups… it depends on what you consider a serving size. 1/4 cup…? That would be 8 servings. Have a great week, amie sue

  9. rhonda says:

    Amy hi, I want to try this recipe this week end and I want to add the crackers and the sauce. Can you tell in which order I should go about this?
    Thanks
    Rhonda

    • amie-sue says:

      Good afternoon Rhonda,

      I would make the crackers first. There are a few steps to those. Then make the sauce and “meat” the day that the crackers are done. Is that what you mean? I hope you have a blessed weekend Rhonda. Let me know if you have further questions. amie sue

      • rhonda says:

        OMG amysue I finished the recipe and I must say it was amazing. I took it to work and shared with my co-workers (who couldn’t believe it) I even shared with one of my clients during our therapy session lol I can make it without the SAD of Mexican food now thanks so much!!!

  10. Joyce Tow says:

    AmySue – I can’t wait to try this. I have to say you have amazing creativity. My hair dresser ask me today if I was going to make her one of the cakes. I’ve got so much to learn. Thank you.

    • amie-sue says:

      Thank you Joyce… breathe deep, smile and take it one recipe at a time. :) Does your hairdresser have a favorite flavor or dessert? Have a great evening, amie sue

  11. AMber Browne says:

    I use soaked sun dried tomatoes with walnuts and cumin for a delicious taco mince.

  12. Cindy says:

    I have tried a couple of times to go raw and just got soooo bored I ended up going back. Then I found your website ! Tonight I had your kale/chard/mustard salad with taco meat wraps and vege sticks with tahini dip. I am in heaven. Only problem is I should have halved it. I will eating this for days! smile. Thank you soooo much ! I want to try every single thing that you have posted. Hugs to you Amie-Sue. Your a peach !

    • amie-sue says:

      Good evening Cindy,

      It is so nice to hear from you. :) I am thankful that you found my site and I hope that it continues to inspire you. There are a lot of recipes to try so have fun. lol Please keep in touch and never fear asking questions or leaving comments. I appreciate them. Blessings! amie sue

  13. Great recipe. Really great recipe. If you want to win someone away from meat this is the recipe to start with for sure. I made some Cashew Cheese and thought it was pretty terrific as a cracker spread. People will ask what kind of cheese is this as they prepare another cracker. So I made some buckwheat tortillas with cumin seed. Spread the Cashew Cheese made with chili and jalapenos on the tortilla and filled it with the taco filling and pico de gallo and it was better than any soft taco on this planet. We don’t need meat and we don’t have to slaughter animals. Keep up the inspiring work.

    • amie-sue says:

      Good evening Kathleen,

      Thank you so much for leaving me this comment. I jus glove hearing from those who visit my site and better yet… when they try the recipes. I have to say though that you made me hungry. hehe I have “fooled” many people with this recipe… so great to have options isn’t it! Have a blessed and wonderful day. amie sue

  14. Patricia says:

    How would this recipe freeze? Thanks Amie Sue

    • amie-sue says:

      Personally, I don’t think I would due to the mushrooms. They might take on a strange texture after thawing. amie sue

  15. Patricia says:

    Hi Amie Sue – Could you freeze this mixture? Thanks for your help.

    • amie-sue says:

      I don’t see why not Patricia but there is an off chance that the mushrooms might get strange when thawing. I haven’t attempted it before. amie sue

  16. Kimberly says:

    This is amazing…tonight I will enjoy Taco night along with everyone else, no “special” meal for me – my 10 yr old daughter wanted to have this “cold version” with me…..SCORE!

    • amie-sue says:

      Oh that just made my day Kimberly. Thank you for sharing this… when we can win the heart of young ones, well it almost doesn’t get any better! I just made raw taco bowls and served up Bob a Mexican dinner yesterday. Enjoy. :) amie sue

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