Vegetarian Taco Filling

These are some seriously delicious tacos!

Lunches in our home are always rice and vegetable curry. However, our dinner menu varies. Dinner may be Indian food-with a North Indian flare of paneer and naan-or it may be Italian, Mexican, Slovakian, etc.

For our taco dinner, I wanted to make the protein filling to be something other than beans. Beans are good, but slightly boring. And definitely predictable as far as taco fillings go. 

This recipe is far from boring. Mmm, this recipe has revolutionized our taco night! We may never go back to beans again!

Ingredients for filling (enough filling for 15 tacos)

3 portobello mushroom caps

1 small red onion

1 carrot

1 cup soy granules (Nutrella is the brand we find at the Indian grocers, it's also known as TVP-textured vegetable protein)

2 Tbs taco seasoning (*I looked up a recipe online to make my own)

1 handful walnuts

1 Tbs oil

Other ingredients

taco shells

various toppings (suggestions) tomatoes, lettuce, green onions, cilantro, jalepeno peppers, shredded cheese, Greek yogurt or sour cream, salsa

Process

 Put soy granules in a bowl and cover with water. Microwave for 90 seconds and allow to soak while you prep the rest of the filling ingredients (5-10 min)

 Wash the veggies. Cut the mushrooms and onion in quarters, peel and quarter the carrot as well. Toss these veggies in the food processor, add the walnuts, and process until finely minced.

 Dump the mixture into a bowl. Drain the soy granules, rinse with cool water, and squeeze to remove excess water. (I have a fine mesh strainer that I use to do this.) Add drained soy granules to the mixture and stir to thoroughly combine. 

 Heat oil in a large skillet and add the mixture. Cook on medium heat for 7-10 minutes, stirring occasionally to prevent burning.

Place taco shells in an oven safe dish, fill with 2-3 Tbs of filling and heat according to instructions on package. Top with desired toppings, 

and prepare to eat the best bean-less vegetarian taco EVER!