Vegan Walnut Taco Meat
Servings: 4
Savory, smoky, and satisfying, this homemade walnut taco meat has a hearty, ground-meat-like texture with bold taco flavor. It comes together quickly and works as a plant-based swap for ground beef in tacos, burrito bowls, salads, nachos, or wraps.
Equipment
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.
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
Serving: 0.5cup, 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
