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This walnut taco meat is packed with flavor and plant-based protein, making it perfect for tortillas, salads, or taco bowls. The walnuts create a hearty, satisfying texture similar to ground beef that might even win over meat-lovers—my husband actually likes it, and that’s saying a LOT!
Over a decade ago, I ditched the store-bought faux taco meat and started making this recipe. All you need is five simple ingredients—most of them pantry spices. Plus, this recipe tastes better than store-bought options and you’ll skip the synthetic ingredients found in many faux meats. It’s an easy, repeat-worthy recipe you’ll reach for again and again.
Table of Contents
Ingredients You’ll Need
Vegan walnut taco meat packs a ton of flavor, but the ingredient list is delightfully simple. It’s made with a few everyday pantry staples you may already have on hand:
- Raw walnuts (soaked): The star of the show! Soaking them softens the nuts and helps them take on that meaty texture. You can usually find raw walnuts in the baking aisle or bulk bins.
- Tamari: Just a small amount adds a rich, savory depth that makes the walnut “meat” taste like it’s been cooking for hours. Tamari works perfectly here. You’ll find it in the international foods aisle or near the soy sauce.
- Spices: Cumin adds warmth, paprika gives a smoky touch, and chili powder brings a gentle kick. Grab all three in the spice aisle at any grocery store.
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How to Make Walnut Taco Meat
If you’ve only ever tried boring, vegan “meat,” get ready to have your mind (and taste buds) blown. This walnut taco meat is hearty, flavorful, and comes together in just a few simple steps:
- Place raw walnuts in a bowl of water for at least 20 minutes. Overnight is even better. Soaking softens them and helps create a meaty texture.
- Drain the walnuts once soaked and give them a quick rinse.
- Combine the drained walnuts and tamari in a food processor along with your spices. Pulse until the mixture is chopped and looks like ground (minced) meat with a crumbly texture.
- Give it a quick taste and add a pinch more of your favorite spices. Spoon the walnut taco meat into tortillas, cabbage wraps, or taco bowls with your favorite toppings.
Recipe Tips
- Don’t over-process: Pulse in short bursts to create a walnut crumble that looks like ground meat, not a paste. A little texture makes all the difference.
- Warm it before serving: Lightly sauté the walnut meat in a skillet for 2–3 minutes to bring out the flavors and add a little toasted texture.
Serving Suggestions
Vegan walnut taco meat is as versatile as it is delicious. Here are a few ways to serve it at home:
- Cabbage or lettuce wraps: A crunchy, low-carb option that makes the tacos feel fresh and light. I do this in my 21-Day Cleanse.
- Classic tortillas: Warm corn or flour tortillas and pile in the walnut meat with your favorite veggies. It’s also delicious tucked into my bean and rice burritos for a hearty, plant-based meal.
- Taco bowls: Layer the walnut meat over rice, quinoa, or cauliflower rice.
- Toppings: Finish with fresh cilantro, tomatoes, pickled onions, black beans, shredded lettuce, salsa, or guacamole. My avocado crema or cashew cream make great vegan finishers.
- Family-style taco night: Set out all the toppings and let everyone build their own tacos or nachos. Kids love choosing their favorite toppings, and it keeps dinner fun and interactive.
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More Taco Recipes You’ll Love
If you’re loving the hearty, flavorful vibe of this vegan taco meat, you’ll love these vegan tacos too. They’re delicious as written, and you can also add the walnut taco meat as an extra layer of flavor and texture.
- Crispy and classic, these tacos de papa feature seasoned potatoes wrapped in warm tortillas.
- Crunchy and bold, these crispy chickpea tacos deliver big flavor in every bite.
- Inspired by Austin’s vibrant food, these Austin vegan tacos are colorful, zesty, and packed with plant-based goodness.
- Smoky, tender, and saucy, these BBQ jackfruit tacos are a mouthwatering vegan twist on barbecue.
If you make this walnut taco meat recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Dietary Adjustments & Substitutions
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Vegan Walnut Taco Meat
Ingredients
- 2 cup raw walnuts soaked
- ½ teaspoon tamari
- ½ teaspoon ground cumin ground
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
Instructions
- Soak walnuts in water for at least 20 minutes (overnight is even better).
- Drain and rinse well. Place the drained walnuts, tamari, and spices into a food processor.
- Pulse until the walnuts are chopped and look like ground (minced) meat.
- Taste and add more spices if desired.
- Store in airtight container in fridge.
Helpful Tools
Notes
- Soaking matters: Don’t skip soaking the walnuts, it softens them and helps create that perfect “ground meat” texture.
- Short pulses: Pulse in the food processor instead of blending to keep a crumbly, meaty consistency.
- Spice it up: Adjust cumin, smoked paprika, or chili powder to suit your family’s taste.
- Make ahead: The walnut meat stores well in an airtight container in the fridge for up to 4–5 days.
- Gluten-free option: If you’re avoiding soy, coconut aminos can be used in place of tamari. Start small and adjust to taste.
Nutrition
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Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Vegan walnut taco meat is made primarily from soaked raw walnuts, which give it a hearty, crumbly texture similar to ground meat. It’s combined with tamari and a blend of warm spices like cumin, smoked paprika, and chili powder to create a savory, flavorful taco filling.
It’s not exactly beef, but it’s surprisingly meaty and satisfying. The walnuts provide a rich, hearty texture, and the spices give it all the classic taco-night flavor.
Yes! As long as you use gluten-free tamari (instead of soy sauce), this walnut taco meat is naturally gluten-free and safe for anyone avoiding gluten.
Absolutely. Make a big batch, store it in an airtight container or a bag, and store in the freezer for up to 2–3 months. Keep in the refrigerator overnight and warm it up in a skillet or microwave when you’re ready for taco night.
This is a game changer! Three colleagues tried my lunch (vegan taco meat) and loved it. I can think of many other uses for it in other dishes.
I was not to sure about the walnut taco meat, so after testing I added a little more spice to the meat. I also used the rest of the mixed greens as I did not have romaine nor did I want a lot of different types of salad. Used soy sauce in place of the tamari sauce. I enjoyed the salad but it was not my favorite.
Just made this and paired it with the cashew cream (added nutritional yeast to the cream) for my 10mo. She loved it! I omitted the tamari to cut down on the sodium.
Does this freeze well? I’d love to make a batch and be able to pull some out when needed!
I haven’t tried it on my own Rosalie so I’m not sure. Yet if you try it out, let me know how it turns out!
will the texture of the walnut soften when boiled? my nuts are very hard still after soaking for about 4 hours
Adding 2 tsp of lemon juice helps to soften them as well, then fill the rest of the way with water until the walnuts are completely covered. Let soak at least 8 hours. I think of this step as the ‘slow cooker’ step. It makes a huge difference in texture, so keep ’em soaking!
Loved this recipe. I used smoked paprika & upped the quantity of the spices. Used low sodium tamari.
A good alternative.
Really flavourful salad. Walnut taco meat was surprisingly very tasty. Substitute roasted sweet potatoes for tortilla chips. Will definitely be making this again.
What a great salad, I used Mexican Street corn and the cashew cream in it. Really really great flavors I will make this again.
I did not use the tortilla chips because I’m not a fan of those
Delicious!! Really flavorful and a great meatless dinner!! Love it!!
Super easy and tastes like taco seasoned meat!
I was not looking forward to trying this. I am so glad I did – it was really delicious! All the components together really worked.
I’ll give it a try.
Definitely do and let us know what you think!
I’m allergic to most nuts (all but peanuts), do you think I could do this with seeds (pumpkin, sunflower?) or would peanuts work?
That’s a good question, Kamilah! You could try peanuts but I’m not sure if those or seeds would work as well. I suggest giving mushrooms a try, like baby Bellas for example. I made some taco meat from another SGS recipe and it called for mushrooms + walnuts but I think you could use mushrooms only. And even if you’re on the fence with mushrooms, please try it out anyway! With all the wonderful spices and the way mushrooms (especially Bellas) have a meaty texture, you won’t be able to tell your taco “meat” used to be fungi. 😀
I’ve made this taco “meat” when doing the cleanse, and it’s surprisingly a great swap for ground beef. It has the right texture and size, and the seasoning makes up most the flavor 🙂
I agree, Olivia! I love this recipe and how flavorful it is with all the spices.
Do you just eat this cold (or room temperature) when it’s time to assemble the tacos? Or do you warm the walnut “meat” up?
You can go either way. I usually eat it at room temp, but it’s really good warmed up too. I would just be careful to only heat it too much (like you don’t want it to be smoking hot) because that’ll “zap” the nutrients out of the nuts.
This is my go-to taco meat recipe! So glad it’s on the blog on!!! The first I had it from your 21-day autumn cleanse I felt like I was in heaven— it really tastes like taco meat!!!! And it’s so easy to make… and store in the fridge during the week. I still make this at least once a month and love how much protein I can get here. Happy Cinco de Mayo Jen and the rawkstar team!
Awww! I’m so glad you fell in love with this recipe like I did. It’s really a winner (and a great way to get meat lovers to see how “meaty” plant-based recipes can be. It’s not all soups and salads here!
Can I sub pecans for walnuts?
For sure! That’s probably the best substitute there is since it will have a similar color, taste and texture. Enjoy Mada and happy Cinco de Mayo!