Vegan Walnut Tacos By Chef Varun Inamdar Has Our Heart

Today is the last day of India’s biggest and most amazing food and music festival going on at Jawahar Lal Nehru Stadium. We are sad that this festival will be over, but we are happy as it was one of a lifetime experience that we shouldn’t have missed. So much amazing food, fun, laughter, and joy in just one place? Yes, HT City Unwind it is.

Slurrp Masterchef Cookout has been a center of attraction in this three-day-long event. Delhiites got an opportunity to share the stage with their famous celebrity chefs and attend their amazing live cooking sessions. It has been raining quite well in Delhi but this not at all has hampered the enthusiasm of the audience. This is what makes this event special!!

After Chef Harpal Singh Sokhi, Chef Varun Inamdar took over the Masterchef cookout zone and shared his amazing recipes with his fans. Chef Varun, with over 20 years as a chef, television host, author, and chocolatier, has won many national awards and is the go-to chef for many celebs, not to mention Prime Minister Narendra Modi himself. His innovative recipes earned him the titles of 'The Prince of Chocolates' & 'The Bombay Chef'.

At the Slurrp Masterchef Cookout, Chef Varun Inamdar shares the recipe vegan walnut tacos with a frying pancake. I don’t know if there is anything better than this. Those who have attended his live cooking session know what they have gained but for those who missed the chance, here’s the recipe of Chef Varun Inamdar’s vegan walnut tacos recipe. Waiting for what? Have a look at the recipe and have the best experience.

Vegan Walnut Tacos


  • 2 cups walnuts halves, 
  • 2 cups button mushrooms, 
  • 2 tbsp soy sauce 
  • 1/2 cup onions, chopped
  • 1 tbsp garlic, chopped
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • ½ teaspoon salt
  • 2 tbsp vegetable oil


  • Chipotle sauce, as required
  • 1 cup iceberg lettuce, reserved in cold water
  • 8-10 soft tacos (size 5-6 inches in diameter) 
  • 1/2 cup coriander sprigs, reserved in cold water


  • Soaked in water overnight and pulsed in a processor till bread crumbs-like texture.
  • Finely pulse mushrooms in a mixer.
  • In a pan, heat oil and sauté onions. Add mushrooms and walnuts and continue sautéing.
  • Add soy sauce, garlic, cumin powder, smoked paprika, and salt. Stir well and keep warm
  • For assembling the tacos, take warm soft tacos, stuff them with the warm vegan taco stuffing, top with chilled lettuce, and chipotle sauce and finally garnish with coriander sprigs.
  • Serve warm!