Vegan Walnut Taco Meat
Servings: 1 people
Hearty, flavorful, and totally plant-based, this walnut taco meat is the perfect taco-night upgrade. With a meaty texture from soaked walnuts and a punch of warm spices, it’s quick to make, kid-approved, and pairs perfectly with tortillas, cabbage wraps, or taco bowls.
Equipment
Ingredients
- ½ cup raw walnuts soaked
- ⅛ teaspoon tamari
- ⅛ teaspoon ground cumin ground
- ⅛ teaspoon smoked paprika
- ⅛ 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.
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.
Nutrition
Calories: 385kcal, Carbohydrates: 8g, Protein: 9g, Fat: 38g, Saturated Fat: 4g, Polyunsaturated Fat: 28g, Monounsaturated Fat: 5g, Sodium: 48mg, Potassium: 275mg, Fiber: 4g, Sugar: 2g, Vitamin A: 212IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 2mg
