Ever since I made raw mushroom and walnut meat during my raw vegan challenge, I have been hooked! It has been the perfect plant based meat substitute for a lot of my recent meals. I make a batch of this at the start the week but keep the seasonings pretty mild so that I can switch up the flavor profile depending on the meals I want to make.

Here’s everything you will need for the base of the mushroom and walnut meat:

Raw walnuts
Baby Bella mushrooms
Yellow Onion
Garlic Cloves
Sun-dried tomatoes
Better Than Bouillon no-beef base
Black Pepper

Marinade Option:

Oil from the sun-dried tomatoes
Coconut aminos
Garlic Powder
Onion Powder
Smoked Paprika
Black Pepper
Vegetable Broth

Tips on how to make the best mushroom and walnut meat:

Soak the walnuts overnight. This will allow them to soften making them less crunchy
Cook the walnut, mushroom, and onion mixture prior to baking. This allows the natural flavors from the mushroom and onions to come out
Since I like prepping a batch of this for the week, I keep the flavors pretty mild so that if I plan to make tacos, spaghetti, or some sort of bowl, I am able to adjust the flavors with each meal

CLICK HERE TO WATCH ME MAKE THIS RECIPE

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

Ingredients:

1 cup raw walnuts (soaked overnight)

1 cup baby Bella mushrooms

1/4 medium yellow onion

2 garlic cloves

3 sun-dried tomatoes

1/4 tsp Better Than Bouillon no-beef base

Black pepper (to taste)

Optional marinade for added flavor

1 tbsp oil from the sun-dried tomatoes

1 tbsp coconut aminos

2 tbsp garlic powder

1 tbsp onion powder

2 tsp smoked paprika

1/4 cup vegetable broth

Instructions:

Soak the walnuts in water overnight.

Preheat the oven to 400 degrees.

Drain the soaked walnuts and place them in a food processor along with the mushrooms, onion, garlic cloves, and sun-dried tomatoes.

If using the marinade, combine the oil from the sun-dried tomatoes, coconut aminos, garlic powder, onion powder, smoked paprika, cumin, nutritional yeast, and vegetable broth in a mixing bowl.

Heat some oil in a skillet over medium heat. Transfer the walnut-mushroom mixture to the skillet. Add the Better Than Bouillon no-beef base and any additional preferred seasonings. If using the marinade, add it to the skillet during this step. Cook for 7-10 minutes or until the liquid has reduced.

Transfer the cooked mixture to a large baking sheet and bake in the preheated oven for 15 minutes. Give it a mix half-way through.

Remove from the oven and serve.