This vegan walnut taco meat is a great way to flavor bean tacos, salads, rice and bean bowls, baked potatoes, and veggie wraps. This recipe is gluten-free, soy-free, and delicious!
This vegan walnut taco meat goes into the Vegan Taco Salad. The "meat" is a close cousin to our Walnut Meat recipe made with mushrooms, cauliflower, and walnuts. But this recipe is entirely walnuts and seasoned with southwestern flavors from smoked paprika, cumin, and chili powder.
What's in this vegan walnut taco meat
- Raw walnuts
- Sundried tomato
- Jalapeno
- Garlic
- Ground cumin
- Smoked paprika
- Chili powder
- Coconut aminos
- Simple Homemade Date Syrup (or pitted date soaked in hot water)
How to make this 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.
Add this yummy Southwestern flavor to bean tacos, salads, baked potatoes, veggie wraps, and rice and bean bowls.
Store leftovers in a covered container in the refrigerator for up to four days. This walnut taco meat freezes well in a freezer-safe container for up to 3 months. Thaw in the refrigerator.
Frequently Asked Questions
This walnut meat tastes like ground meat you'd put into a taco. It's seasoned with cumin, smoked paprika, and chili powder.
Yes, walnuts are a source of healthy plant fat. High in essential fatty acids, omega 6 and 3, this walnut meat has a nice texture and flavor.
The main downside to eating walnuts is that it's easy to eat too many of them. They are very calorie-dense, so if you're trying to lose weight, eating too much can contribute to weight gain. It's recommended you be mindful of the portion size. Use walnut meat as flavoring, and not the main course.
According to a 2020 study entitled Does 'activating nuts affect nutrient bioavailability?, and a 2017 study called The effects of 'activating' almonds on consumer acceptance and gastrointestinal tolerance, there's no strong evidence to support the claim that soaking nuts improves your body's ability to absorb nutrients or from the nuts or GI acceptance.
We hope you love this recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Vegan Walnut Taco Meat
- Total Time: 5 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This vegan walnut taco meat is a great way to flavor bean tacos, salads, rice and bean bowls, baked potatoes, and veggie wraps. This recipe is gluten-free, soy-free, and delicious!
Ingredients
- ½ cup raw walnuts
- 1 clove garlic, chopped
- 1 Tbsp chopped jalapeno
- 2 pieces sundried tomato (not in oil)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 Tbsp Simple Homemade Date Syrup (or pitted date soaked in hot water for 5 minutes)
- 1 Tbsp coconut aminos
- 1 Tbsp water
Instructions
Add all ingredients to the mini food processor and pulse a few times. Scrape down the sides as necessary and continue to pulse for your desired crumble consistency.
Add this yummy Southwestern flavor to bean tacos, salads, baked potatoes, veggie wraps, and rice and bean bowls.
Store leftovers in a covered container in the refrigerator for up to four days. This walnut taco meat freezes well in a freezer-safe container for up to 3 months. Thaw in the refrigerator.
Notes
EQUIPMENT / SUPPLIES:
- Knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mini food processor
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: Food Processor
- Cuisine: Southwestern
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Me
I tried this the other day. My husband loved it and it was refreshing on the Daniel Fast. My only beef with it was there was a very strong flavor in it. I'm not sure which ingredient it was so I'm going to make it multiple times to figure out which one to tweak. but its actually really good and surprisingly meat like.