Vegan Walnut Taco Meat

Make savory Vegan Walnut Taco Meat in 5 minutes with walnuts, sun-dried tomatoes, and smoky spices. An easy oil-free filling for tacos, salads, bowls, and baked potatoes. It's a flavor bomb in our Vegan Black Bean Tacos.

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Why You'll Love This Plant-Based Taco Meat

• Ready in 5 minutes, no cooking required.
• Big Southwestern flavor.
• Satisfying texture that holds up well in tacos, salads, bowls, wraps and baked potatoes.
• Made with simple and easy to find whole food plant based ingredients.
• No isolated proteins or added oils.
• Easy to make ahead for a quick weeknight meal.

This vegan walnut taco meat goes into the Vegan Taco Salad, as well as our Vegan Sheet Pan Nachos. The "meat" is a close cousin to our Walnut Cauliflower and Mushroom Meat recipe, which is a lower calorie density option. But this recipe is entirely walnuts and seasoned with southwestern flavors.

Health Benefits

Walnuts are the nutritional star of this Vegan Walnut Taco Meat. They provide unsaturated fats, fiber, plant protein, and minerals.

Walnuts are also a plant source of alpha-linolenic acid, or ALA, an essential omega-3 fatty acid that the body cannot make on its own. The National Institutes of Health identifies walnuts as a food source of ALA.

Key Ingredients

1. Raw walnuts: Forms the base of this recipe. Their rich, slightly buttery flavor gives the mixture depth, while their firm yet tender texture turns into a convincing taco-style crumble when pulsed. Raw walnuts produce a softer, more tender texture than toasted walnuts.
2. Sundried tomatoes: Sun-dried tomato contributes concentrated tomato flavor, subtle sweetness, tang, and savory umami. Its chewy texture also helps the walnut mixture hold together without becoming wet. Choose a variety that is not packed in oil to keep the recipe oil-free.

A full list of ingredients with exact amounts can be found on the recipe card below.

Substitutions and Variations

• Make it mild: Remove the jalapeño seeds and membrane, reduce the amount, or leave the jalapeño out completely.
• Make it spicier: Add more jalapeño, a pinch of cayenne pepper, or a little chipotle powder for extra heat and smoke.
• Use a whole date: Replace the date syrup with one pitted date soaked in hot water for 5 minutes. Drain it before adding it to the food processor.
• Substitute the coconut aminos: Use low-sodium tamari if soy is not a concern. Choose certified gluten-free tamari if needed. This substitution means the recipe will no longer be soy-free.

How to Make Vegan Taco Meat

Add all ingredients to a mini food processor and pulse a few times. Scrape down the sides as necessary and continue to pulse to your desired crumble consistency.

Expert Tips

• Use a mini food processor: This small recipe processes more evenly in a mini bowl. If you use a full-size food processor, stop frequently to scrape down the sides.
• Pulse instead of blending: Short pulses give you control over the texture. Stop while distinct crumbles are still visible.
• Use raw walnuts: Raw walnuts create a tender, meat-like crumble. Toasted walnuts will taste nuttier and produce a drier texture.
• Avoid oil-packed tomatoes: Dry-packed sun-dried tomatoes provide concentrated flavor without making the mixture greasy.
• Add water cautiously: Ingredient moisture varies. If you prefer a firmer crumble, start with half the water and add more only if the mixture needs it.

Serving Suggestions

• This taco meat goes into our Vegan Black Bean Tacos and pairs beautifully with seasoned black beans, cabbage, tomatoes, cilantro, cashew cream, and fresh lime.
• Spoon this over our Vegan Taco Salad made with crisp greens, beans, corn, tomatoes, bell pepper, and onion.
• Layer it in our Vegan Sheet Pan Nachos along with baked corn tortillas, beans, and vegan cheese sauce for a crowd-friendly appetizer or dinner.
• You can also add this meat substitute to our Black Bean Buddha Bowl, a loaded baked potato, and our Southwest Salad in a Jar.

Vegan Walnut Taco Meat FAQs

This 5-minute Vegan Walnut Taco Meat proves that a short ingredient list can still deliver serious flavor. The walnuts provide a rich, tender crumble, sun-dried tomato and coconut aminos bring savory depth, and the Southwestern spices make every bite smoky and satisfying.

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