Vegan Walnut Taco Meat
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!
Servings: 4
Calories: 117kcal
Equipment
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 (or chopper) 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.
Notes
- Equipment: Mini food processor
- Pairings: Enjoy this delicious raw walnut taco meat with vegan black bean tacos, vegan breakfast burrito, and vegan taco salad.
- Leftovers/Meal Prep: 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.
Nutrition
Calories: 117kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
