Crispy Walnut Lentil Tacos Meat
A vegan alternative to taco filling is lentil walnut taco “meat.” It has a ton of vegetables, mashed lentils, finely chopped walnuts, and a ton of seasonings. This plant-based meal is easy to prepare and yields enough leftovers to freeze for later use.
How to Make Lentil Walnut Taco Meat
You can see the complete recipe card at the end of the post, along with the ingredients list and directions. To view it, either scroll down or use the “jump to recipe” button at the top of this page. Here is a sneak peek at the steps, followed by my professional advice.
1. In the food processor, pulse the walnuts.
2. Pulse in the vegetables.
3. In a skillet, cook the walnut, vegetable combination, and seasonings in oil.
4. Add the cooked lentils at step four. Cook until well heated.
Expert Tips
Food processor: I use this particular food processor. It’s absolutely worth it if you have one to chop the vegetables and walnuts into small pieces. However, you can still prepare lentil walnut taco meat without a food processor! Simply do your best to manually chop the walnuts and vegetables.
Tips for prepping: To save time, cook the lentils ahead of time. Until you’re ready to prepare the dish, keep them in the refrigerator. Additionally, you can use lentils that have already been cooked, such as those found at Trader Joe’s and other places.
Topping ideas: vegan toppings include salsa, spicy sauce, sliced avocado, chopped parsley, chopped tomatoes, and shredded lettuce. Feel free to include sour cream and shredded cheese if you don’t require your dinner to be vegan.
Storage and freezing: Store leftovers in the refrigerator for up to five days in an airtight container. Warm again in a skillet with a little oil or in the microwave until thoroughly heated. The taco meat can also be frozen for up to three months in an airtight container. Reheat in a skillet after letting it thaw overnight in the refrigerator.
Crispy Walnut Lentil Taco Meat
Course: DinnerCuisine: MexicanDifficulty: Medium6
servings15
minutes35
minutes249
kcalEnjoy a flavorful twist with crispy walnut lentil tacos! A hearty, plant-based alternative that’s packed with taste and perfect for a healthy taco night!
Ingredients
2 cups cooked brown lentils
1 cup walnuts
1 white onion – cut into quarters
1 bell pepper – seeds and stem removed, cut into chunks
1 carrot – peeled and cut into chunks
½ cup parsley leaves – loosely packed
4 cloves garlic – smashed
1 tablespoon extra virgin olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon garlic salt
½ teaspoon salt
Directions
- Prepare 2 cups of lentils by cooking them as directed on the package. You can use pre-cooked lentils from some grocery stores or prepare this up to a few days ahead of time (just keep them in the refrigerator).
- Put the walnuts in a computer. Until roughly chopped, pulse. In the food processor with the walnuts, add the onion, bell pepper, carrot, parsley leaves, and crushed garlic cloves. Pulse until all ingredients are finely chopped, pausing as necessary to scrape down the edges.
- Heat the olive oil in a large skillet over medium heat. Add the walnut and vegetable combination to the skillet and cook for approximately five minutes, stirring occasionally, until the vegetables are soft and the majority of the mixture’s water has evaporated.
- Include the cooked lentils in the skillet with the salt, garlic salt, oregano, and chili powder. Mash part of the lentils with your spoon as you cook for another two to three minutes, or until everything is well heated.
- Turn off the heat and serve as you like!
Recipe Video
Notes
- Serve with lettuce, tomato, avocado, salsa, or hot sauce on tortillas or taco shells. You can serve it with sour cream and shredded cheese if you don’t need the recipe to be vegan.
This “meat” can also be added to taco salads or burrito bowls.
Keep leftovers in the refrigerator for up to five days in an airtight container. Warm up again in a skillet with a little oil until thoroughly heated.
