The best Vegan Chickpea Walnut Tacos with a super “meaty” filling made with mushrooms, chickpeas, walnuts, and homemade taco seasoning. This recipe makes a lot of “meat,” so it’s great for a crowd!
- 1 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 8oz mushroom, chopped
- 2 small tomatoes, chopped (1 cup)
- 1 cup California walnuts, finely chopped
- 2 (13.5oz) cans chickpeas, drained and rinsed
- 2 tbsp mild chili powder
- 4 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- Freshly ground black pepper, to taste
- For assembly: taco shells, sliced purple cabbage, guacamole, and salsa
- Preheat oven to 350F. Place walnuts on a baking sheet lined with a silicone baking mat/parchment paper and toast for about 7 minutes, or until golden and fragrant.
- Heat oil a large skillet (this recipe makes a lot of meat!). Once hot, add onion and sauté for 3 minutes. Add pepper, garlic, mushrooms, and tomatoes and cook, stirring often, for 10-12 minutes or until veggies are cooked down and water has evaporated.
- Reduce heat to low. Add chickpeas, toasted walnuts, spices, salt and pepper. Use a potato masher to mash the chickpeas with the rest of the ingredients until just a few whole ones remain. (If you don’t have a potato masher, you’ll need to process the chickpeas in a food processor until they’re broken down then add to pan.) Stir to combine and taste, adjusting seasoning as needed. I like to add a splash of lime juice and Chipotle Tabasco. You can also stir in up to 1/2 cup water if the mixture seems dry.
- Assemble tacos by spooning filling into warmed shells. Top with guacamole, cabbage, salsa, and hot sauce if desired. Store leftover meat in an air-tight container for up to a week. To freeze, spread meat on a lined baking sheet and place in freezer. Once frozen, transfer crumbles to a freezer bag and use within a month.