Pickled Rose
Food and art, mutually inspired.
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Fine Art Friday

Walnut Mushroom Taco Meat

Hello? Is it vegan taco meat you’re looking for? …? ……..? Not a Lionel Richie fan? Have I just revealed too much about myself? I cannot deny my love of light rock jams. And tacos. And Fine Art Friday! I’m back again with more art and delicious recipes to kick off your weekend. This week’s art is inspired by walnut mushroom taco meat. So let’s be real, this is not meat, and I’m not going to try to convince you that this recipe will make you never want to eat meat again, but this is seriously tasty and I think it stands up on its own merits. The portobello mushrooms provide the “meatiness”, the walnuts add wonderful texture (and protein to boot), and you get all the spice you would want in a flavorful taco meat. I love this taco meat in a taco salad, or used on nachos with all the fixings. So go forth, and embrace plant based taco toppings!

What’s Meat Got To Do With It?

What’s Meat Got To Do With It?

Walnut Mushroom Taco Meat

Walnut Mushroom Taco Meat

Walnut Mushroom Taco Meat


4 portobello mushrooms, sliced thinly

3 Tbsp avocado oil

1/2 tsp kosher salt


2 C raw walnut halves/pieces

1 Tbsp soy sauce (*subsititute tamari if you’re gluten free or coconut aminos if you’re avoiding soy)

2 tsp taco seasoning

1 tsp garlic powder

1 tsp smoked paprika

Preheat oven to 425 degrees. On a large baking sheet toss mushrooms in avocado oil, salt, and a few grinds of pepper until fully coated. Spread out into an even layer and cook for 15 minutes, turning the mushrooms halfway through. They should be golden brown and crispy on the edges. In a food processor add the roasted mushrooms, walnuts, soy sauce, and spices. Pulse until walnuts are crumbly in pebble sized pieces- approximately 20 pulses. Season to taste.