Original Whirl
Walnut and mushroom tacos
- Course Types: Lunch
- Serves: 8
- Cooking Time: 25 minutes
Dietary Type / Allergen Information
Suitable for Coeliacs
Suitable for Vegans
Suitable for Vegetarians
Suitable for Lactose Free
Ingredients
- 2tsp Whirl Butter Alternative Salted
- 250g walnuts
- 100g chopped mushrooms
- 1tsp garlic powder
- 1tsp onion powder
- 1tsp ground paprika
- 1tsp smoked paprika
- 1tsp cumin
- 1 lime zest and juice
- 4 iceberg lettuce leaves shredded
- 8tsp sweet corn
- 1tsp soy
- 8tsp Guacamole
- 8tsp chopped tomato
- 8tbs vegan cheddar
- 8 small corn tortillas or crisp taco shells
- Salt and pepper to taste
Products Used: Original Whirl
Method
Place the mushrooms, walnuts, lemon juice, zest, cumin, smoked paprika, paprika, onion powder, garlic powder and soy in a food processor and pulse gently to chop into even chunks but not too fine.
Heat the Whirl Butter Alternative over a medium heat and fry the walnut mix for about 5 minutes, turning occasionally until it is dry and starting to crisp up.
When cool, spoon some into the base of the taco top with shredded iceberg, chopped tomatoes, sweetcorn, vegan cheese and a spoonful of guacamole.
Finish with a splash of hot sauce if you like the heat.
