Mushroom Mince Tacos

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Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Add a dash of Mexican spice, squeeze of lime, and the tacos of your dreams are ready to roll. You won’t just be using this mix in tacos either – spag bol? Mince on toast? Mince pies…? It’s possibly the most incredible invention ever!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Vegan, gluten + dairy free, paleo, keto.
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Avo, chilli, toms, sour cream, and the world’s BEST plant-based mince, you gotta make these tacos this summer. You won’t just be using this mince in el cuisine Mexicano either… Spag bol? Mince on toast? Mince pies…? This stuff is possibly the most incredible invention ever. You’ll never be tempted by the regular meat stuff again!

Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Vegan, gluten + dairy free, paleo, keto.

Meanwhile, it’s Jan, it’s summer (in NZ that is), so I’ve kept things super duper light this week. Throw in some Mexican spice, a squeeze of lime, a scoop of fluffy quinoa, and wrap it all up in baby cos leaves. Dollop on my fav cashew sour cream, and your next summer BBQ’s hors d’oeuvres are sorted. If you want to make this recipe into a quick and easy home version too, try it as a bowl – layering chopped iceberg and quinoa with mince and all the trimmings. Voila – it’s like a mad mash up Mexican bento/poke bowl!

Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Vegan, gluten + dairy free, paleo, keto.

Yes, these Mushroom Mince Tacos are…

  • Made in 15 minutes,
  • A delicious blend of Mexican spices – coriander, cumin, chilli, sea salt, with the incredible ‘meatiness’ of mushrooms and walnuts,
  • Paleo, keto, and low carb friendly (just sub the quinoa for extra avo and sour cream),
  • High in omega 3s, thanks to the walnuts, and
  • About to top all your mince-loving memories and dreams.

I can’t wait to see what you do with this incredibly versatile mince – I’m wanting to put it in everything! I’m thinking 2018 could even be year of the mince… what do you say?

Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Vegan, gluten + dairy free, paleo, keto.

Oh – I almost forgot, Happy New Year! I’ve probably already seen you over on social media and said hi there, but if not – I hope you’ve had a fabulous start to your 2018, and are busy making plans and dreams to live your best ever life this coming year. Or maybe you’ve made no plans, and are just intending on being present with life – which is great too.

I haven’t fully crafted up all my 2018 goals quite yet, but definitely have some pencil-written stuff in the journal. Mostly they revolve around Be Good Organics – we’re doing heaps more vids this year (both our existing style, and a new longer educational format), launching some online cooking classes (so even if you’re out of Auckland, I can help teach you how to cook and eat plant-based), and mid-year, launching an exciting new naturopathy and nutrition coaching programme (with in-person weekly sessions with me!). My girls and I are back on deck, working on getting all this good stuff sorted, and can’t wait to share it with you.

Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Vegan, gluten + dairy free, paleo, keto.

Speaking of which, if you’d like to give us any feedback, which will feed into everything we’re doing this year, I’d love you to fill our latest Be Good Organics SURVEY.We figured it could be a great way to create more of the stuff YOU love, whilst still helping you eat delicious, healthy, plant-based food, and look and feel great. There’s a sweet $5 discount code at the end, so if you’re keen to share your views and grab that, head here to fill it out.

Back to them tacos, let’s get this 2018 party started!

Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Vegan, gluten + dairy free, paleo, keto.

Speaking of which, if you’d like to give us any feedback, which will feed into everything we’re doing this year, I’d love you to fill our latest Be Good Organics SURVEY.We figured it could be a great way to create more of the stuff YOU love, whilst still helping you eat delicious, healthy, plant-based food, and look and feel great. There’s a sweet $5 discount code at the end, so if you’re keen to share your views and grab that, head here to fill it out.

Back to them tacos, let’s get this 2018 party started!

Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Vegan, gluten + dairy free, paleo, keto.

I hope you make these! They’re so good. Let me know if you do, share your mincey taco goodness over on Insta with the tags @begoodorganics and #begoodorganics (or tag me in the pic) so I can find you. Or if you’re more a Facebook fan, you can always post your pics and thoughts on our Facebook page here.

Enjoy! See you back here, next week, same time same place. Til then – stay happy and well

PS If you like this recipe, I’d love you to pin it on Pinterest, share it on Facebook, post your recreation on Instagram (tag me @begoodorganics and #begoodorganics), or share it with your family and friends. Also, if you’re not already subscribed to my weekly recipe emails, be sure to do that here, and don’t miss my next recipe video by signing up to my YouTube here.

And, if you’re interested in one-on-one advice, I have a small number of Naturopathic and Nutrition consultations available each week, either in person or via Skype – you can find more information on those here.

Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Vegan, gluten + dairy free, paleo, keto.

Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.

Let me introduce you to your new bestie - MUSHROOM mince! You’ll never want to eat the regular stuff again. Vegan, gluten + dairy free, paleo, keto.
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GF
NF
SF

Mushroom Mince Tacos

3 from 3 votes
AuthorBuffy Ellen
Servings 4
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Ingredients

Mushroom mince

  • 3/4 c walnuts activated if possible
  • 3/4 tsp sea salt
  • 1 tsp cumin
  • 1/2 tsp chilli powder/1 small chilli
  • 2 garlic cloves
  • 1/2 onion
  • 1 carrot
  • 1 stalk celery
  • 250 g portobello mushrooms
  • 1 tbsp tamari/soy sauce
  • 1 tbsp coconut oil

To assemble

  • Baby cos leaves
  • White cabbage optional
  • Quinoa 1c dry + 2 c water = serves 4
  • Tomato
  • Avocado
  • Coriander
  • Red chilli flakes optional
  • Vegan sour cream see below

Sour cream

  • 1 c cashews soaked 2 hours, rinsed and drained
  • 3/4 c water
  • Rind juice and flesh of 1 lemon
  • 4 tsp apple cider vinegar
  • 1/2 tsp sea salt

Instructions

  • Mushroom Mince: Blitz dry ingredients (walnuts, salt, cumin and chilli powder) in a food processor until finely chopped, like couscous, but still with some texture - set aside in a bowl.
  • Blitz vegetables excluding mushrooms (garlic, onion, carrot, celery) until finely chopped, but still with some texture (don’t blend them to a mush) - add to the bowl with the walnut mixture.
  • Blitz mushrooms until finely chopped, but still with some texture - again, super important not to over blend to a mush. Add back the walnut and vegetable mix to the processor and pulse very lightly to combine.
  • Heat the coconut oil on high in as wide/big a pan as you have (you need to the surface area), then fry the mushroom mince on high for 5-6 minutes until cooked and starting to get slightly crispy and dry in some areas. Drizzle over the tamari at the end. The larger the pan, the more likely your mince will get dry rather than cook into a stew.
  • Sour Cream: blend all ingredients in a blender or food processor until silky-smooth, scraping down the inside of the blender a few times to get a smooth consistency. There should be no lumps of cashews remaining and the mixture should be completely smooth like a regular sour cream.
  • To assemble, serve the tacos as follows: cos lettuce, chopped cabbage, cooked quinoa, mushroom mince, chopped tomato, sliced avocado, chopped coriander, sour cream, and red chilli flakes. Double up your cos lettuce leaves if you like, to prevent the juices spilling out.

Recipe Notes

  • Make it nut free - simply use sunflower seeds instead of walnuts in your mushroom mince. And use watermelon seeds instead of cashews in your Sour Cream. 
  • Make it soy free - simply use coconut aminos in the place of tamari.
  • Make it paleo/keto - replace the quinoa with some extra avo and sour cream.
  • Sour Cream can be stored in the fridge for four days.
  • PS - I used this White Quinoa from Chantal Organics - it has a lovely nutty flavour and is one of the fluffier quinoa brands I’ve tried! It’s also certified organic and fairly traded, which is super important to source out when buying/using products made in developing countries.