Mushroom Walnut Taco 'Meat'

Name: Mushroom Walnut Taco 'Meat'
Total time: 65 min
Ingredients: 300 g Brown Swiss mushrooms (cut into quarters (or regular white mushrooms or Portobello)); 150 g cauliflower (3 large florets, cut into quarters); 80 g walnuts ((1/2 cup)); 1/4 cup sun-dried tomatoes (about 4-5 halves, preserved in oil); 2 cloves garlic (roughly chopped); 1/2 red chili (such as serrano or jalapeno); 1 teaspoon ground cumin; 1 teaspoon ground coriander seed; 1 teaspoon paprika; 1 teaspoon dried oregano; 1/4 teaspoon cinnamon (optional); 1 tablespoon olive oil; 1 1/2 tablespoons tomato paste; 1 large tomato (finely diced); 1/4 onion (white or red, finely diced); 1/4 cup chopped coriander/cilantro; Juice of 1 lime juice; A generous pinch of salt; 1/2 red chili (finely diced (serrano is hotter, jalapeno is milder))

www.cookedandloved.com

Vegan mushroom walnut taco 'meat' with cauliflower and spices. Use in tacos, burritos, salad bowls, and more. Whole30, low-carb, gluten-free.

View full recipe on www.cookedandloved.com

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Ingredients

300 g Brown Swiss mushrooms (cut into quarters (or regular white mushrooms or Portobello))
150 g cauliflower (3 large florets, cut into quarters)
80 g walnuts ((1/2 cup))
1/4 cup sun-dried tomatoes (about 4-5 halves, preserved in oil)
2 cloves garlic (roughly chopped)
1/2 red chili (such as serrano or jalapeno)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon cinnamon (optional)
1 tablespoon olive oil
1 1/2 tablespoons tomato paste
1 large tomato (finely diced)
1/4 onion (white or red, finely diced)
1/4 cup chopped coriander/cilantro
Juice of 1 lime juice
A generous pinch of salt
1/2 red chili (finely diced (serrano is hotter, jalapeno is milder))