Name: Vegan Walnut Taco Meat Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 3 cups walnuts (whole or half pieces); 1 small yellow onion (finely diced); 4 cloves garlic (minced); 1 tablespoon olive oil; 2 teaspoons cumin; 2 teaspoons chili powder; 1 tablespoon soy sauce (or tamari sauce, coconut aminos); 1 lime (juiced); Salt & pepper (to taste)

Jump to Recipe

Introduction

This vegan walnut taco meat is a quick and flavorful plant-based alternative that’s perfect for taco night. With hearty walnuts seasoned to perfection, it offers a satisfying texture and bold taste in just 20 minutes.

A close-up image of a black cast iron skillet filled with cooked ground meat seasoned with spices, showing a rich reddish-brown color with some darker crispy bits. A wooden spoon is scooping a portion of the meat from the pan, held above the surface, with the texture appearing slightly crumbly and moist. The background is a white marbled texture, highlighting the warm tones of the meat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups walnuts (whole or half pieces)
1 small yellow onion (finely diced)
4 cloves garlic (minced)
1 tablespoon olive oil
2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon soy sauce (or tamari sauce, coconut aminos)
1 lime (juiced)
Salt & pepper (to taste)

Instructions

Step 1: Pulse the walnuts using a food processor or blender until chopped but still chunky. Avoid over-blending to prevent a mushy texture. Set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sauté the diced onion for 3 to 4 minutes until translucent, then add the minced garlic and cook for an additional minute.
Step 3: Lower the heat to medium-low and add cumin and chili powder to the skillet. Cook for 1 minute, stirring frequently to release the spices’ aromas.
Step 4: Add the chopped walnuts to the skillet and cook for 2 to 3 minutes, stirring often. Pour in the soy sauce, lime juice, and season with salt and pepper. Stir to combine.
Step 5: Continue cooking for 4 to 5 minutes, stirring frequently, until the walnuts are heated through and lightly browned.
Step 6: Serve immediately in your favorite tacos or taco bowls with your choice of toppings.

Tips & Variations

For a smokier flavor, add a pinch of smoked paprika along with the cumin and chili powder.
Use coconut aminos instead of soy sauce for a gluten-free and soy-free option.
Mix in finely chopped mushrooms for added umami and texture.
Adjust the spices to taste, adding cayenne for extra heat if desired.

Storage

Store leftover walnut taco meat in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent drying out. This meat can also be frozen for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

The image shows a close-up view of a dark skillet filled with cooked, finely chopped reddish-brown cauliflower that has a crumbly texture, mixed with small pieces of translucent cooked onion. A wooden spoon is scooping some of the cauliflower mixture, highlighting its coarse and slightly oily surface. The skillet sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of walnuts?

Yes, pecans or cashews can be used as alternatives but will slightly change the texture and flavor. Walnuts provide the best balance for this recipe.

Is this recipe gluten-free?

It can be gluten-free if you use tamari or coconut aminos instead of soy sauce, as regular soy sauce often contains gluten.