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.