Lentil Walnut Taco Meat (Vegan and Easy)

Overhead view on a few taco shells filled with a vegan lentil walnut taco meat, fresh tomatoes, avocado and red onions.

5 from 2 votes

Lentil Walnut Taco Meat (Vegan and Easy)

This quick & easy vegan lentil walnut taco meat is loaded with flavor and has an amazing meaty texture that's very satisfying. Great for taco Tuesdays, but also use this recipe to add more plant-based protein to your salads, burritos, buddha bowls and so much more. Also soy-free and gluten-free.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American, Mexican

Keyword: Vegan

Servings: portions

Calories: 307kcal

Author: Jessica Laroche

Ingredients

¾ cup dried green lentils
¾ cup walnuts
1 small yellow onion finely diced
3 cloves of garlic crushed
1 cup fresh tomatoes finely chopped
¼ cup vegetable broth or water
½ tbsp maple syrup or other sweetener

2 tsp chili powder
2 tsp cumin powder
1 tsp dried oregano
½ tsp salt or to taste

Instructions

Add the dried lentils to a small pot and add enough water to cover up to about 1-2 inches over the lentils. Cover and bring to a simmer. Then, turn down the heat and keep simmering for about 15-20 minutes or until tender. Add more water if needed while cooking and when done, drain the excess water. Transfer about half of the lentils to a plate and roughly mash them using a fork or a potato masher. Set aside.
Warm up a large pan on medium-high heat and toast the walnuts on medium-high heat for a few minutes or until fragrant. Transfer to a wooden board and roughly chop them. Set aside.
In the same pan, cook the onions on medium-high heat until softened, about 5-7 minutes. Use a small amount of oil or water to prevent them from sticking to the pan.
Then add all the spices and garlic and stir well. Cook for about 1-2 minutes.
Once fragrant, add the walnuts, tomatoes, maple syrup, veggie broth (or water) and cooked lentils (both the whole and mashed). Stir to combine and let it simmer for a few minutes until desired consistency. Use in tacos, burritos, salads, buddha bowls and so much more.

Video

Notes

This is a great make ahead recipe as it stores pretty well. Keep in an air-tight container in the fridge for up to 5 days.
Feel free to swap the spices for store-bought taco seasoning (add to taste).
Add more veggies! Finely chopped red pepper, zucchini, cauliflower or even mushrooms would work well. Simply adjust liquids and spices accordingly.
Play around with how much veggie broth you add to the pan to make it more or less saucy, depending on how you want to serve it. I like it dryer when used as a salad topping, but saucier when using in tacos.
To make your meaty mix fresher, add a generous amount of fresh cilantro or a good squeeze of lime juice (after done).
Great taco toppings include avocados, tomatoes, vegan white queso, cilantro, jalapeno, chipotle sauce, salsa, lime juice, etc. Also, make your own soft tortillas if you have the extra time!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition