Gluten Free Vegan Tacos

Learn how to make some vegan style gluten free tacos using a "meat" filling made from walnuts and mushrooms. These tacos are hearty, flavoursome and put together using sweet potato tortillas. Perfect for anyone avoiding both gluten and animal products.

Jump to:

• Ingredients you will need
• The steps
• Oven baked version
• Notes and tips
• More vegan recipes to try
• Gluten Free Vegan Tacos

I'm not really a taco type of girl but I haver noticed that in the UK there appears to be a rise in taco establishments. 

As we already know eating out especially those of you who are vegan or lead a gluten free lifestyle, it can sometimes be a challenge, especially when you long for your favourite fast food.

If you are craving tacos that are meaty, satisfying, and totally plant-based, then let these be your go to!

Did you know walnuts make the perfect meat free substitute? Yes they do!

Sometimes it's nice not to depend on the usual jackfruit, banana blossom and tofu alternatives.

This recipe couldn't be any simplier, instead of using processed meat substitutes, we’re blending earthy mushrooms and crunchy walnuts to create a savoury filling that's rich in flavour and texture along with some herbs and spices.

Packed into soft low carb tacp, add some melty vegan cheese and it's guaranteed to be a hit!

Ingredients you will need

• Walnuts - These provide a hearty meat texture with replaces the use of ground meat.
• Mushrooms - This balances out the walnut flavour.
• Olive oil - For sauteing the vegetables and cooking the tacos.
• Beef seasoning - A true flavour enhancer, this is vegan friendly btw!
• Onion/garlic - The base ingredients for flavour and aroma.
• Tomato/tomato paste - For the juiciness and slight acidity to the filling.
• Vegetable broth - Helps to meld everything together, add more flavour and keep the filling moist.
• Thyme/chadon beni - Must have Caribbean earthy herbaceous tones.
• Bell pepper - To bulk up the filling, I used orange pepper but any colour works!
• Browning sauce - My go to homemade version adds just the right amount of colour.
• Soy(a) sauce - Umani and salty flavour and a hint of colour.
• Pink salt and black pepper - To taste
• Tortillas - I used gluten free sweet potato wraps.
• Vegan cheese - For the filling.

The steps

• Place the walnuts in a medium sized bowl with warm water.
• Soak the walnuts for about 20 minutes, then drain and discard the water.
• Place the walnuts along with the mushrooms in a food processor fitted with an S blade.
• Pulse (using the on/off function) the walnuts until they break down into a "meat crumble" being careful not to overprocess.

• In a medium sized frying pan, heat the olive oil on medium heat.
• Saute the onion, garlic along with the walnut crumble and mushrooms until it is soft (this should take a few minutes).
• Add the chopped bell pepper, tomato and continue to cook for 2-3 minutes.
• Add the beef seasoning, thyme and chadon beni.

• Add the browning sauce, soy(a) sauce, tomato paste and vegetable broth then mix everything together.
• Cook the mixture for a further 8-10 minutes, stirring occasionally so it doesn't stick, you want the mixture to be moist, not wet and definitely not dry so adjust with a splash of water if needed.

• Do a taste test and add pink salt and black pepper if needed.
• Heat a large frying pan or skillet on medium-low heat.
• Coat the bottom of the pan very lightly with olive oil.
• Place the taco(s) in the frying pan (you may need to do this in batches).

• Add a generous amount of filling to one side of the taco and top with vegan cheese.
• Fold over the taco onto the filling, using an egg spatula and press down to secure the folded side.
• Cook the underside until slightly brown, once done flip the taco over and cook the other side until slightly brown.

Oven baked version

• Preheat the oven to 180C/356F/gas mark 4.
• Line a baking tray with parchment paper.
• Lightly grease the parchment paper with oil.
• Place the tacos on the baking tray (mine could only hold 2 at a time, so do this in batches if necessary).
• Add a generous amount of filling to one side of the taco and top with vegan cheese.
• Fold the other side onto the cheese and press down with an egg spatula.
• Bake in the oven for around 10 minutes or until the taco is crunchy.

Notes and tips

• It is really important that you don't overprocess the walnuts or you run the risk of making "butter" instead.
• You can use any type of mushroom for this recipe, I used chestnut mushrooms.
• If you don't have chadon beni use cilantro/coriander instead.
• Feel free to add additional ingredients to your filling i.e. avocado, guacamole, shredded lettuce, hot sauce, caramelised onions etc...
• For those of you who are in the UK, you can purchase sweet potato tortillas from Tesco.
• Make sure to do a taste test of the recipe and adjust if needed.
• This recipe should make roughly 6 large tacos.
• This is the recipe that you need for my Homemade Browning Sauce.
• Any leftover "meat" once cooled down should be stored in an airtight container, refrigerated and consumed within 3 days.

More vegan recipes to try

• Plantain Curry
• Vegan Cheese Sauce
• Curried Jackfruit
• Oyster Mushroom Chicken
• Sweet Potato Oatmeal
• Vegan Black Bean Curry
• Quinoa Pudding

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