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Vegan Street Tacos

Photo Credit: Mince Republic

My family loves taco night and it was surprisingly easy to get them on board with the vegan version made with an easy blend of mushrooms and walnuts, traditional seasonings and toppings. Walnuts are an excellent source of Omega-3’s and are rich in antioxidants, and for a plant-based meal they also provide protein at the rate of about 4 grams protien per ounce of nuts. When combined with antioxidant and mineral rich mushrooms (which are also great sources of B vitamins) you’re sure to have a balanced vegan meal.

Vegan Steet Tacos

Serves 2-3

6 Siete Foods Cassava or Almond Flour Tortillas or 6-8 romaine lettuce leaves
6-8 lime wedges, to serve
pickled jalapeno (optional) to serve
pico de gallo or salsa to serve
1 avocado, sliced
Taco “Meat”:
1 cup walnuts
1 cup organic button or baby bello mushrooms
2 tsp. coconut amino’s
1 tsp. chili powder
½ tsp. paprika
½ tsp. cumin
½ tsp. garlic powder
Optional Toppings:
¼ cup fresh cilantro, chopped
1 bunch green onions, finely chopped
1 jalapeno, seeded and diced


Prep taco toppings and set aside, as the “meat portion” doesn’t take very long!

In a food processor, add cleaned mushrooms and walnuts. Add in the coconut aminos and all of the seasonings. Pulse 5-6 times, being careful not to over pulse. You want the walnut and mushroom mixture to be the consistency of ground taco meat.

Build your tacos, add a couple spoonfuls of the filling to your tortilla or romaine lettuce leaf. Top with toppings of your choice.

I like to serve this with spanish quinoa or black beans on the side.



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