Vegan Walnut Tacos with Avocado Cream
A savory blend of walnuts and mushrooms stands in for meat in these tasty vegan Tex-Mex tacos. Creamy avocado sauce and crunchy cabbage provide just the right combination of flavors and textures. These tacos get a nice kick from chili powder, but feel free to reduce the amount if you prefer a less spicy taco. Add a side of beans to round out the meal. The filling and avocado cream would also be great in a rice bowl, on nachos or in a burrito.
To make ahead: Prepare filling (Steps 2-3), cover and refrigerate for up to 3 days. Microwave to reheat before assembling tacos.