Walnut ‘meat’

This is the mix I have used for tacos and in pies. Its basically walnuts (or pecans), mushrooms and onions with soy sauce.
It has a deep savoury flavour and firm texture.

Begin by blitzing the walnuts in a blender to a fine crumb. place in a dry frying pan

finely chop the mushroom and place into the frying pan.

finely chop the onions and place in the frying pan

blend 4/5 sundried tomatoes into a paste and place into the frying pan

Add a tablespoon of dark soy sauce into the frying pan

Add 3 tablespoons of water and place a lid on the pan and cook for several minutes , stirring occasionally and check its not sticking to the bottom, Once it has started to reduce, remove the lid and stir more regularly and check its not sticking while it reduces, and optionally add a tablespoon of mushroom powder to give it a darker look and it adds to the umami flavour.

check the seasoning and add some ground black pepper

Once the mixture has reduced take off the heat and use in dishes such as tacos or pie fillings.

For a taco filling add a drained can of black beans, a freshly sliced red chilly, tablespoon of ground cumin and a handful of freshly chopped coriander.

walnut meat
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Walnut ‘meat’

This is the mix I have used for tacos and in pies. Its basically walnuts (or pecans), mushrooms and onions with soy sauce.It has a deep savoury flavour and firm texture.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 4 people
Calories: 222kcal

Equipment

Ingredients

  • 100 g walnuts – or pecans
  • 250 g brown mushrooms – a punnet of mushrooms
  • 200 g white onion – 2 white onions
  • 30 g sun dried tomatoes – 3 or 4 sun dried tomatoes
  • 2 tbsp soy sauce
  • 4 tbsp water
  • 1 tbsp mushroom powder – optional, it darkens the mix and enhances the umami

Method

  • Begin by blitzing the walnuts in a blender to a fine crumb. place in a dry frying pan
  • finely chop the mushrooms and place into the frying pan.
  • finely chop the onions and place in the frying pan
  • blend 4/5 sun dried tomatoes into a paste and place into the frying pan
  • Add a tablespoon of dark soy sauce into the frying pan
  • Add 3 tablespoons of water and place a lid on the pan and cook for several minutes , stirring occasionally and check its not sticking to the bottom, Once it has started to reduce, remove the lid and stir more regularly and check its not sticking while it reduces, and optionally add a tablespoon of mushroom powder to give it a darker look and it adds to the umami flavour.
  • check the seasoning and add some ground black pepper
  • Once the mixture has reduced take off the heat and use in dishes such as tacos or pie fillings.
  • For a taco filling add a drained can of black beans, a freshly sliced red chilly, tablespoon of ground cumin and a handful of freshly chopped coriander.

Nutrition

Calories: 222kcal | Carbohydrates: 15g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 2g | Sodium: 536mg | Potassium: 740mg | Fiber: 4g | Sugar: 7g | Vitamin A: 72IU | Vitamin B12: 1µg | Vitamin C: 7mg | Vitamin D: 1µg | Calcium: 58mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

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