Gluten-Free Vegan Taco Meat: grain-free, soy-free, with nut-free option

This is one of those quickie recipes we’ve used for years but never think much about it. I thought I’d share it here to go with our new cassava tortillas.


  • 1 cup walnuts or sunflower seeds
  • 1 8oz can mushrooms, drained
  • 1 tbsp chili powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp hot sauce (optional)


  • Chop walnuts into very coarse pieces (a mini food processor makes this easy).
  • Add remaining ingredients, and chop until combined and the mushrooms are in small pieces.
  • Let flavors meld for a few minutes before serving. Store unused meat in the fridge, for up to 3 days.


  • Siete Foods Habanero Hot Sauce is our favorite.
  • A walnut-sunflower seed combo is also delicious.
  • Fresh mushrooms can be used instead of canned.
  • Mushrooms can be omitted entirely, but a little moisture (such as water or a little coconut oil) will help bind the mixture together.
  • Adding a tablespoon of hemp seeds at the end is delicious, too.
  • Awesome on salads or nachos.
  • Awesome on Romaine lettuce leaf tacos on a hot summer day.

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