Vegan Mushroom-Walnut Mince

Looking to add a hearty, flavorful twist to your favorite meals? This Vegan Mushroom-Walnut Mince recipe is the perfect solution! Packed with the umami richness of shiitake mushrooms and the satisfying crunch of walnuts, this plant-based mince is an excellent alternative to traditional ground meat. 

Whether you're whipping up a comforting lasagna, zesty tacos, or a robust chili sin carne, this recipe promises to deliver on taste and texture. 

Plus, it's easy to make and packed with wholesome ingredients, ensuring you can enjoy a delicious, nutritious meal that's also kind to your body. Let's get cooking!


  • 150g shiitake mushrooms
  • 150g walnuts
  • 140g tomato paste
  • 2 tbsp miso paste
  • 3 tbsp olive oil
  • Juice of 1 lime or lemon
  • 3 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp coriander seeds/powder
  • Salt and pepper, to taste
  • 200ml hot water


  1. Nut/mushroom meat: If you have a food processor, pulse the shiitake mushrooms until they reach a crumbly texture (not too fine). Do they same with the walnuts. If you don’t have a food processor, finely chop them with a knife. When you are done you put them together.
  2. Marinade: In a bowl, combine hot water, the tomato paste, miso paste, lime or lemon juice, smoked paprika, ground cumin, crushed coriander seeds, olive oil, salt, and pepper. Keep stirring until you have a smooth marinade.
  3. Mix marinade with mince: Pour the marinade over the mushroom and walnut mixture. Mix thoroughly to ensure everything is well-coated.
  4. Heat a pan over medium heat. Add the vegan mince and cook for about 15 minutes, stirring occasionally, until it’s nicely browned and fragrant.

How to Use:

This versatile vegan mince is perfect for any dish that calls for ground meat. Try it in lasagna, tacos, pasta Bolognese, or chili sin carne. Enjoy the rich, savory flavors in your favorite recipes!


  • For extra texture, don’t over-process the mushrooms and walnuts; keep some larger pieces.
  • Adjust the spices to your taste, adding more smoked paprika for a smokier flavor or more cumin for warmth. Depending on what you will pair the mince with.
  • The mince can be made in advance and stored in the fridge for up to 3 days or frozen for longer storage.
  • You can add pine nuts to the crumble to give it a rich buttery flavor with an earthy undertone.
  • Also you could sneak in crumbled cauliflower, to add healthy fibers and make it even more nutrient rich.

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