Taco Night with Walnut-Mushroom and Tempeh Fillings

A fully plant-based taco spread that works for everyone at the table. Two savory protein fillings, spiced walnut-mushroom crumble and chili-lime tempeh, sit alongside fresh lettuce cups, creamy guacamole, bright salsa, crunchy cabbage, and sliced jalapeños. Tortillas and beans stay on the side as optional carb-rich add-ons, so keto eaters can load up on the fillings and veg while others build classic tacos. No animal products anywhere, just bold flavor and texture in every bite.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
30 minutes
Total time
40 minutes

Ingredients

  • 1½ cups raw walnuts, roughly chopped
  • 8 oz cremini mushrooms, roughly chopped
  • 2 tbsp olive oil (for walnut-mushroom filling)
  • 1½ tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¾ tsp fine sea salt (for walnut-mushroom filling)
  • ¼ tsp black pepper, freshly ground
  • 8 oz tempeh, cut into ½-inch cubes
  • 1½ tbsp olive oil (for tempeh)
  • 1 medium lime, juiced (about 2 tbsp juice)
  • 1 tsp chili powder (for tempeh)
  • ½ tsp fine sea salt (for tempeh)
  • 2 large ripe avocados, halved, pitted, and flesh scooped out
  • 1 medium lime, juiced (about 2 tbsp juice, for guacamole)
  • 3 tbsp fresh cilantro, chopped
  • ¼ tsp fine sea salt (for guacamole, or to taste)
  • 2 medium Roma tomatoes, diced
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, seeded and minced (for salsa)
  • 1 medium lime, juiced (about 2 tbsp juice, for salsa)
  • 2 tbsp fresh cilantro, chopped (for salsa)
  • ¼ tsp fine sea salt (for salsa, or to taste)
  • 1 head butter lettuce, leaves separated, washed, and patted dry
  • 2 cups red or green cabbage, finely shredded
  • 2 medium jalapeños, thinly sliced (for topping)
  • 8 small corn tortillas, warmed (optional higher-carb add-on)
  • 1 (15 oz) can black beans, drained and rinsed (optional higher-carb add-on)

Instructions

  1. Roughly chop 1½ cups raw walnuts into smaller pieces.
  2. Roughly chop 8 oz cremini mushrooms.
  3. Add the chopped walnuts and chopped mushrooms to a food processor. Pulse 8 to 10 times until they reach a coarse crumble texture, like ground meat. Don't overprocess or you'll end up with paste.
  4. Measure out 1½ tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ¾ tsp fine sea salt, and ¼ tsp freshly ground black pepper into a small bowl.
  5. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  6. Add the walnut-mushroom crumble to the hot skillet and cook, stirring occasionally, for 6 to 8 minutes until the mixture is browned and smells toasty.
  7. Stir in the spice mixture and cook for another minute until fragrant. Remove from heat and set aside.
  8. Cut 8 oz tempeh into ½-inch cubes.
  9. Juice 1 medium lime (about 2 tbsp juice) for the tempeh marinade.
  10. Measure out 1 tsp chili powder and ½ tsp fine sea salt for the tempeh.
  11. Heat 1½ tbsp olive oil in a medium skillet over medium-high heat.
  12. Add the tempeh cubes and cook, stirring occasionally, for 8 to 10 minutes until golden and crispy on most sides.
  13. Add the 2 tbsp lime juice, 1 tsp chili powder, and ½ tsp fine sea salt to the skillet. Toss well to coat and cook for 1 more minute until the lime juice reduces slightly. Remove from heat.
  14. Halve and pit 2 large ripe avocados, then scoop the flesh into a mixing bowl.
  15. Juice 1 medium lime (about 2 tbsp juice) for the guacamole.
  16. Chop 3 tbsp fresh cilantro for the guacamole.
  17. Mash the avocado with a fork until mostly smooth with a few chunks. Stir in the 2 tbsp lime juice, 3 tbsp chopped cilantro, and ¼ tsp fine sea salt (or to taste).
  18. Dice 2 medium Roma tomatoes.
  19. Finely dice ¼ cup red onion.
  20. Seed and mince 1 small jalapeño for the salsa.
  21. Juice 1 medium lime (about 2 tbsp juice) for the salsa.
  22. Chop 2 tbsp fresh cilantro for the salsa.
  23. Combine the 2 diced Roma tomatoes, ¼ cup diced red onion, 1 minced jalapeño, 2 tbsp lime juice, 2 tbsp chopped cilantro, and ¼ tsp fine sea salt (or to taste) in a bowl. Stir to combine.
  24. Separate, wash, and pat dry the leaves of 1 head butter lettuce.
  25. Finely shred 2 cups red or green cabbage.
  26. Thinly slice 2 medium jalapeños for topping.
  27. If using, drain and rinse 1 (15 oz) can black beans and place in a serving bowl. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, then wrap in a clean towel to keep warm.
  28. Arrange the walnut-mushroom crumble, chili-lime tempeh, lettuce cups, guacamole, salsa, shredded cabbage, and sliced jalapeños on the table. Place the tortillas and beans to the side as optional add-ons. Let everyone build their own.