How to Master Vegan Taco Construction

Perfect Walnut-Mushroom Texture

Achieving the ideal consistency through proper pulsing technique and cooking method.

Balanced Spice Development

Building complex flavor through properly toasted spices and umami boosters.

Strategic Component Preparation

Creating each element with attention to flavor and compatibility.

Artistic Assembly

Layering components for optimal taste experience in each bite.

Baking Tips

Toast the walnuts thoroughly for maximum flavor development without burning them.

The walnut-mushroom mixture can be made a day ahead and refrigerated to save time.

For a gluten-free option, use corn tortillas and ensure your soy sauce is gluten-free.

Control the spice level by adjusting the amount of chili powder and whether to include jalapeño in the crema.

Leftovers can be stored separately (filling, crema, and toppings) for up to 3 days for best quality.

For a time-saving shortcut, use store-bought guacamole instead of making the avocado lime crema.

Ultimate Vegan Tacos

Name: Ultimate Vegan Tacos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4-6 servings (12-16 tacos)
Cuisine: Mexican-Inspired
Ingredients: 16 corn or flour tortillas (6-inch size); 2 cups walnuts, raw; 8 oz mushrooms (cremini or button), roughly chopped; 1 tablespoon olive oil; 1 large yellow onion, finely diced; 3 cloves garlic, minced; 1 tablespoon ground cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon ground coriander; 1 tablespoon soy sauce or tamari; 1 tablespoon tomato paste; 2 tablespoons nutritional yeast; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 2 tablespoons fresh lime juice; 1/4 cup water; 1 can (15 oz) black beans, drained and rinsed; 1 cup fresh corn kernels (or frozen, thawed); 2 ripe avocados; 1/4 cup fresh cilantro leaves, plus extra for garnish; 2 tablespoons lime juice; 1/4 cup plant-based yogurt or cashew cream; 1 small jalapeño, seeds removed (optional); Salt to taste; 2 cups shredded red cabbage; 1 cup cherry tomatoes, quartered; 1/2 red onion, thinly sliced; 2 radishes, thinly sliced

These Ultimate Vegan Tacos offer a vibrant, plant-based twist on the classic favorite with a perfect balance of textures and flavors. The recipe features a hearty walnut-mushroom filling that mimics the texture of traditional taco meat, complemented by fresh, colorful toppings and a creamy avocado lime crema. With moderate attention required for preparing multiple components, this recipe is accessible for home cooks with some experience while still being approachable for beginners willing to follow directions carefully.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

16 corn or flour tortillas (6-inch size)

2 cups walnuts, raw

8 oz mushrooms (cremini or button), roughly chopped

1 tablespoon olive oil

1 large yellow onion, finely diced

3 cloves garlic, minced

1 tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon ground coriander

1 tablespoon soy sauce or tamari

1 tablespoon tomato paste

2 tablespoons nutritional yeast

1/2 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/4 cup water

1 can (15 oz) black beans, drained and rinsed

1 cup fresh corn kernels (or frozen, thawed)

2 ripe avocados

1/4 cup fresh cilantro leaves, plus extra for garnish

2 tablespoons lime juice

1/4 cup plant-based yogurt or cashew cream

1 small jalapeño, seeds removed (optional)

Salt to taste

2 cups shredded red cabbage

1 cup cherry tomatoes, quartered

1/2 red onion, thinly sliced

2 radishes, thinly sliced

1 cup fresh cilantro leaves

2 limes, cut into wedges

Instructions

Preheat the oven to 350°F (175°C). Place walnuts on a baking sheet and toast for 8-10 minutes until fragrant. Allow to cool slightly.

In a food processor, pulse the toasted walnuts until coarsely ground (be careful not to over-process into a paste).

Add the mushrooms to the food processor and pulse until the mixture resembles the texture of ground meat.

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until translucent.

Add minced garlic and cook for another minute until fragrant.

Add the walnut-mushroom mixture to the skillet along with cumin, chili powder, smoked paprika, oregano, and coriander. Cook for 5 minutes, stirring frequently.

Stir in soy sauce, tomato paste, nutritional yeast, salt, and pepper.

Add lime juice and water, stirring well to combine. Reduce heat to low and simmer for 5-7 minutes until mixture is slightly moist but not wet.

While the filling cooks, warm the tortillas according to package instructions or over an open flame for 10-15 seconds per side.

In a small bowl, mix black beans with corn kernels and set aside.

For the avocado lime crema, combine avocados, cilantro, lime juice, plant-based yogurt, and jalapeño (if using) in a blender. Blend until smooth and season with salt to taste.

Prepare all toppings (cabbage, tomatoes, red onion, radishes, cilantro) and arrange in separate bowls.

To assemble, spread a spoonful of walnut-mushroom filling on each tortilla.

Top with bean-corn mixture, red cabbage, tomatoes, red onion, and radish slices.

Drizzle with avocado lime crema and garnish with fresh cilantro.

Serve immediately with lime wedges on the side.

Ultimate Vegan Tacos

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Vegan Taco Construction

Ultimate Vegan Tacos

Ingredients

Instructions