MUSHROOM & NUT TACO FILLING (VEGAN)

I love getting creative with plant-based meat alternatives. Especially considering most store bought alternatives are HEAVILY processed (filled with corn, GMO soy, fillers, gums, etc.) it’s important to find ways to use whole foods instead of these on a regular basis.

A lot of these “meat alternatives” can be extremely inflammatory and hard on the GI tract. Namely, Seitan – a meat alternative also known as “wheat meat” or “wheat gluten” because gluten is pretty much all it is. This and other extracted processed foods are normally used in those “Vegan Taco Meats” you see in stores and  can be extremely hard on the body to digest (even for those who are not gluten sensitive) we are simply not meant to digest gluten in those high quantities and this over consumption is part of why we are seeing a rise in gluten sensitivities and intolerances.

THIS variety however, is made entirely from whole foods, is naturally filled with protein and healthy fats to keep you full, and takes SO little time to prepare. 

The mushrooms provide that deep “meaty” flavour while the cashews are nutty, buttery and filling. In this Mushroom and Nut Taco Filling, the spices are really able to shine through. The cumin provides a deep and rich flavour, you get a kick from the cayenne, smokiness from the paprika and zesty warmth from the oregano. This is a hit with vegans and non-vegans alike! Give it a try for Meatless Monday sometime!

INGREDIENTS

  • 1 medium onion, diced
  • 2 garlic cloves
  • 2 Tbsp cold pressed extra virgin olive oil
  • 1 lb cremini, button or mixed mushrooms, chopped finely
  • 1/3 cup water
  • 1 cup cashews, chopped
  • 1 Tbsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp tamari (gluten-free soy sauce)

METHOD

  • Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the onion and “sweat” it (meaning cook it without browning) for about 5 minutes.
  • Add the finely chopped mushrooms and continue to cook over medium heat. Do not stir too frequently – you want the mushrooms to brown on the outside as opposed to getting soggy.
  • Using a microplane, grate the garlic overtop and stir to combine. Add the rest of the spices along with 1/3 cup water and the tamari. Cook until most of the liquid is absorbed.
  • Turn off the heat and fold in the chopped cashews. Taste and season with some sea salt and pepper to taste.
  • Serve in lettuce wraps or tortillas with guac, salsa, vegan cheese or cashew cream.

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