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top view close up of vegan taco walnut meat in a white bowl; scatter walnut pieces on side

Vegan Walnut Taco Meat

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4 from 1 review

  • Author: Gigi & Sersie
  • Total Time: 5 minutes
  • Yield: 4 1x
  • Diet: Vegan


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!


Units Scale
  • 1/2 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


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. 



  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Measuring spoon
  5. Mini food processor
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Sides
  • Method: Food Processor
  • Cuisine: Southwestern