Recipe and images by Emma Galloway
Growing up vegetarian, I’ve never been one for ‘fake meats’, which are usually full of hydrolysed soy protein and about a million other ingredients I wouldn’t usually eat. But I have to say, there’s something quite special about this homemade vegetarian ‘mince’ alternative, made with mushrooms and walnuts. Super simple and packed with flavour, it makes a lovely addition to this quinoa bowl and is also just as lovely served in tacos or nachos.
Serves 4–6
Smokey Mushroom, Walnut & Quinoa
200g button mushrooms
2 tbsp olive oil
2 cups walnuts
2 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin powder
2 tbsp soy sauce (gluten-free, if needed)
lime juice
handful coriander leaves and tender stems, roughly chopped
to serve: cooked quinoa, shredded lettuce, halved cherry tomatoes, hot sauce
Baja sauce
½ cup mayonnaise
½ cup sour cream
1 ripe avocado
handful coriander leaves and tender stems
juice of 1 lime
Quick pickles
8–10 radishes, finely sliced
1 red onion, finely sliced
juice of 1 lime
Pulse mushrooms briefly in a food processor to finely chop (or use a sharp knife and elbow grease to do the same). Heat a large heavy-based frying pan over medium-high heat, add mushrooms and cook, stirring often for 5–8 minutes or until the moisture has cooked out. Meanwhile, place walnuts, spices and garlic powder in a food processor (mushroom one roughly wiped out is fine!) and pulse until finely chopped. Don’t pulse too much, a little texture is what you’re after.
Add walnut mixture to the mushrooms, along with soy sauce and stir until warmed through. Season with lime juice and fine sea salt, then remove from heat and stir through chopped coriander.
To make the baja sauce, combine everything in a small food processor and blend until smooth. Taste and season with fine sea salt
Combine quick pickle ingredients in a small bowl and season with fine sea salt. Mix well and set aside for a few minutes.
To serve, spread a generous 2–3 tablespoons of baja sauce on the base of your bowls. Top with cooked quinoa, smokey mushroom and walnut mix, shredded lettuce, quick pickles and cherry tomatoes. Drizzle with hot sauce, if you like.
