This vegan mushroom taco meat recipe is perfect if you’re trying to create a mushroom meat substitute for ground beef.
If you’re like many people right now, you may be trying to find ways to reduce your meat consumption. This vegan mushroom taco meat is a perfect substitute for ground beef. It’s easy to prepare and mushrooms have such an earthy meatiness to them that you won’t miss the meat at all.
Best of all, making mushroom meat substitute is unbelievably easy!
How to Make Vegan Taco Meat:
First, with your mushrooms. You can use a blend of most mushroom varieties, but I like to keep it simple and stick with cremini (or baby bella). I love textural contrast in my recipe, so I leave some of the mushrooms quartered but I throw about 3/4 of them in the food processor to blend into a fine mince.
Once your mushrooms are ready, the rest of the recipe moves on like a breeze. Start by sautéing an onion. Once it is lightly golden brown, add the quartered mushrooms (if using) and cook for a solid 8-9 minutes. You want to make sure they have time to release their liquid and turn golden brown.
Next, add the minced mushrooms. You will be frying up a LOT of mushrooms, so they will release tons of water. This is where patience will be key. Allow the mushrooms to completely release their liquid and then allow the liquid to evaporate. It will take a solid 10-15 minutes for this happen. Don’t rush it or else you will end up with a watery mixture.
Next, season the mushrooms. Use your favorite taco blend seasoning or use a combination of your favorite spices like I did. I used chili powder, cumin, paprika, garlic powder, cayenne powder and just a touch of cinnamon.
Finally, add a can of drained, rinsed black beans to the post and simmer it for about 20 minutes. Last but not least, toss in a few minced scallions and you’re ready to eat!
Looking for more vegetarian recipes? Check my archives!
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Vegan Mushroom Taco Meat
- Food processor
- 2 pounds cremini mushrooms wiped clean, divided
- 2 teaspoons avocado oil
- 1 yellow onion peeled and diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- Cayenne powder to taste
- 15 ounce can black beans drained
- 3 scallions trimmed and minced, white and green parts separated
- Salt and pepper to taste
Prepare the Mushrooms:
- Add 1½ pounds mushrooms to a food processor and pulse until finely chopped. Quarter or halve the remaining ½ pound mushrooms.
Cook the Onion:
- Heat the oil in a wide pot over medium heat. Once hot, add the diced onion and cook for 4-5 minutes until it just begins to turn golden around the edges.
Cook the Mushrooms:
- Add the ½ pound of quartered mushrooms to the pot and cook, stirring occasionally, for 8-9 minutes until they release liquid and begin to turn golden brown. Season with salt and pepper.
- Add the minced mushrooms to the pot. Cook for 10-15 minutes, turning occasionally, until all the liquid releases and evaporates. Season with salt and pepper.
Simmer the Mushrooms:
- Season the mushrooms with cumin, chili powder, paprika, garlic powder, cinnamon, a dash of cayenne, and salt and pepper to taste. Add the drained black beans to mushrooms. Reduce heat and simmer, uncovered, for 20 minutes. If the mushrooms stick, throw in a splash of water to loosen them up.
Finish the Mushroom Taco Meat:
- Right before serving, stir in the white parts of the scallions. Turn off the heat.
- Serve with your favorite taco accoutrements. I served with charred cassava flour tortillas, avocado and cilantro salad, and wild rice. Create a vegan crema using almond milk Greek yogurt, lime juice, salt, and ½ cup cilantro leaves and blending in a food processor until completely combined. Garnish with remaining minced scallion greens.