Preparation time: 25 minutes | Cooking time: 20 minutes | Serves: 4 - 6
4 tsp Mexican spices
100g unsalted walnuts
1 small onion, diced
4 garlic cloves, crushed
2 tbsp Curious Farmer Smoked Tomato Ketchup (or 1 tbsp of tomato puree)
2 tsp soy sauce
1 lime, juiced
Requires a food processor
Soak the walnuts in warm water for 20 minutes to soften. Pulse the walnuts and mushrooms in a food processor until they have the consistency of breadcrumbs.
In the meantime heat a splash of oil in a heavy saucepan over a medium heat. Fry the onions for 8 - 10 minutes until softened. Add the garlic and cook for 30 seconds.
Add the walnut / mushroom mixture, smoked tomato ketchup (or puree), soy sauce, Mexican spices, 50ml of water and a squeeze of lime.
Cook the mixture for 8 - 10 minutes until it starts to brown. Season with salt and pepper and another squeeze of lime if required.
SERVING SUGGESTIONS: Serve with salsa in a warmed corn tortilla wrap