Walnut & Mushroom “Mince” Taco Bowls

Ingredients

Walnut & Mushroom “Mince”
600g walnuts
200g mushrooms, roughly sliced
1 tablespoon olive oil
1 red onion, finely diced (reserve ¼ for the tomato salsa)
2 cloves garlic, finely diced
2 tablespoons tomato paste
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ - ½ teaspoon cayenne or chilli powder
¼ teaspoon sea salt
¼ teaspoon cracked pepper
¾ cup water 

Salsa
1 cup cherry tomatoes, quartered
¼ cup chopped coriander
¼ of the diced red onion from above, finely diced
¼ teaspoon sea salt
¼ teaspoon cracked pepper

To Serve
½ avocado, mashed with a squeeze of lime/lemon juice + seasoned with salt & pepper
1 cup cooked rice or grain of your choice
1 ½ cups shredded lettuce
Corn chips (optional) 
Lime wedges, to garnish (optional)

Serves 2 – DF, GF, VEG, VGN

Method

1. Put the walnuts and mushrooms into a food processor and pulse until they have broken down into a crumbly “mince” like texture (be careful not to over blend as it will turn to a paste). 

2. Heat the olive oil a non stick frying pan or skillet over medium to high heat. Add three quarters of the diced red onion and the garlic. Sauté, stirring often, until the onion is translucent. 

3. Add the walnut and mushroom crumble along with the tomato paste, cumin, smoked paprika, cayenne/chilli powder, salt, pepper and water. Stir well to combine. Cook for 10 minutes or until the mixture begins to brown and the mushrooms soften, stirring  occasionally. You may need to add some extra water to keep a slightly saucy consistency.

4. While the walnut and mushroom mince is cooking, prepare the salsa by mixing the tomatoes, coriander, diced red onion, salt and pepper in a small bowl. Prepare the remaining ingredients you wish to add so they are ready to serve. 

5. When your “mince” is ready, assemble all of your ingredients into two serving bowls and
garnish with the lime wedges.