Vegan Street Tacos

Delightful plant-based tacos filled with hearty nut meat, fresh toppings, and vibrant flavors, perfect for any gathering.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Vegan

Calories: 200

For the nut meat

1 cup walnuts Look for raw walnuts without added salt for the best flavor; pecans can be a substitute.
1 cup baby bella mushrooms Feel free to experiment with other mushrooms like shiitake.
1 tablespoon tamari or soy sauce Tamari is gluten-free, while soy sauce offers a salty kick.
1 tablespoon cumin Crucial for bringing warmth and earthiness.
1/2 teaspoon chili powder Adjust according to your heat tolerance.

For assembly

6 pieces corn tortillas Alternatively, use large leafy greens for a gluten-free option.
to taste fresh cilantro, lime wedges, pico de gallo, avocado slices Choose ripe avocados; store-bought pico de gallo works fine.
to taste hot sauce (optional) Add a splash for a fiery kick!

Preparation

In a food processor, combine walnuts, mushrooms, tamari, cumin, and chili powder. Pulse until you achieve chunky crumbles.
Transfer the nut meat to a saucepan over medium heat, stirring occasionally until just warmed through (about 3-5 minutes).
On a griddle or skillet set to medium-high, warm your corn tortillas for about 30 seconds on each side until they become pliable.

Assembly

Take each tortilla and layer with the walnut meat. Finish with your choice of toppings: cilantro, lime wedges, pico de gallo, avocado slices, and a drizzle of hot sauce.
Gather everyone around the table and enjoy the tacos, sharing stories and laughter.

Always warm your tortillas to prevent cracking for better enjoyment. Store any leftovers in an airtight container in the fridge for up to 3 days.