Raw Walnut Mushroom Taco Lettuce Wraps
I woke up yesterday, looked at my phone and with a gasp, realized it was June 1 st. How the heck did that happen? And why am I always a few months behind? Time seems to be moving at warp speed these days.
That said, apparently it is June, and June is a great time to roll out some refreshing summer recipes. These lettuce wraps are really delicious and fall beautifully into the refreshing category. They are delicious and satisfying and will be on my menu frequently this summer.
The “taco meat” is made from soaked walnuts, marinated mushrooms and cooked quinoa (optional). Make sure you allow time to soak your walnuts and marinate your mushrooms ahead of time. You can easily do this in the morning, put them in the refrigerator and have them ready a couple of hours later when you are ready to make the wraps.
Walnuts are a favorite of mine. They are a great source of omega 3’s, and antioxidants. They help fight cancer, support heart health* and actually can assist in weight loss! I have “lightened up” the walnut mixture with mushrooms and quinoa. Two more nutritional stars. I hope this vegan, raw food recipe will become a staple in your home.
Oh…one more thing. If you have a second, we love to hear from you! Leave a comment to let us know what you think! We want to make sure you are enjoying the recipes and they are relevant for you!
Two Tips for You
You can find a great video on walnuts and heart health at NutritionFacts.Org, one of our favorite sites.
Make sure you marinate your mushrooms and soak your walnuts at least 3 hours before making the wraps
Raw Mushroom Walnut Taco Lettuce Wraps
serves 4-6
Marinated Mushrooms
- 3 cups roughly chopped mushrooms
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon cold pressed olive oil (optional)
- Place mushrooms in sealable container.
- Mix together marinade ingredients and pour over mushrooms. Seal container and shake to coat mushrooms.
- Let marinate for 2-3 hours (in the refrigerator), shaking occasionally to coat mushrooms.
Walnut Filling
- 2 cups walnuts, soaked for 2-3 hours, rinsed and drained
- Marinated mushrooms (from above recipe)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
- fresh parsley, one handful
- 1 cup cooked quinoa (optional)
- Himalayan salt and pepper to taste
- Place walnuts in food processor. Pulse until chunky. Do not over process.
- Add mushrooms and parsley. Pulse until combined and mushrooms and parsley are incorporated.
- Stir in spices, quinoa and salt and pepper.
Note: These are spicy. You can cut the spices in half if you like things less spicy.
Assembly
- Walnut mixture
- 1 head butter lettuce
- 1 cup cherry tomatoes, quartered
- 1 avocado
- Himalayan salt and pepper
- Place walnut mixture in lettuce leaf.
- Top with avocado and tomato.
- Finish with a grind of salt and pepper.
Vicki wrote on May 3, 2016
I’m on way to eating cleaner and love that you have a lot of raw food recipes. Yours look great and I can’t wait to try them. I don’t have a dehydrator (yet) and I’m new to some of the vegan products like amino acids and nutritional yeasts, so recipes with those thing throw me off slightly and I’m a bit hesitant about using them as I’m also trying to do a heavy metal detox as well so I don’t know if any of these will affect it.
Anyhow, love the posts and the pics. The pics make it more appetizing to want to make. 🙂
Sue wrote on November 5, 2015
Hi Susan, love the new format and the new recipe section. It’s all great! I’m impressed with the whole layout. Congratulations.
Susan wrote on November 5, 2015
Thank you so much, Sue! I am glad you are enjoying it. Cheers!
Marianne wrote on November 4, 2015
Oh, I wanted to add…I warned up the Mexican parsnip rice because the onions were a bit strong, as was the parsnip. I did marinate the spice/pepper/onion mixture (not yet mixed with the parsnip) as long as I did the walnuts and mushrooms and that certainly helped, but I’m a bit sensitive to raw onions. It wasn’t hot, just warmed. 116F is actually pretty warm!! But I didn’t even go that hot. Anyway, I really enjoyed this meal, but have ton of leftovers. I should have halved the mushroom walnut taco mixture. Oh!! Also I LOVE the mushroom marinade!! I will use that again just for a Bella burger!!!
Marianne wrote on November 4, 2015
I just came off of a 14 day cleanse and after my transitional first meal of raw veggie and sprouted lentil soup, this wonderful dish was my first real meal. I cannot thank you enough for this site. I had been reading your site when I was on the cleanse, unable to eat, and this recipe was on my to do list. I followed it to a T and used a tricolor quinoa. I served it with a side of Mexican parsnip rice (a first for me as well). It was like you say, rawmazing. Even my fiancé had a bite and liked it very much (he had already eaten, was full, but is a meat and potatoes person). These last two days were my first experiences with raw food other than the usual salads and crudités. Thank you, thank you, thank you!! And th new site design looks rawesome!
Kandy wrote on August 31, 2015
How long will this recipe last as far as refrigeration? Also it could be cut in 1/2 correct? I am the only one eating this so would like to adjust accordingly. Sounds great!
Susan wrote on September 3, 2015
Hi, Kandy, It will keep for a few days in the refrigerator. And yes, you can easily half it. Cheers!