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Vegan Mushroom Taco Meat

This vegan mushroom taco meat recipe is perfect if you're trying to create a mushroom meat substitute for ground beef.
4.06 from 54 votes
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Prep Time: 45 minutes
Servings: 6
Calories: 132kcal

Equipment

Ingredients

  • 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

Instructions

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.

To Serve:

  • 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.

Nutrition

Calories: 132kcal | Carbohydrates: 22g | Protein: 9g | Fat: 2g | Sodium: 307mg | Fiber: 7g | Sugar: 4g | Vitamin C: 5mg
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