Walnut Meat Tacos Recipe

Walnut Meat Tacos Recipe

These Walnut Meat Vegan Tacos are packed with flavor, easy to make, and oh-so-satisfying! The savory walnut-based meat pairs perfectly with a variety of toppings like cashew queso, fresh salsa, and a squeeze of lime for a truly delicious taco experience.

Ingredients

For the Walnut Meat:

• 2 cups raw walnut pieces (or pecans)
• 1 yellow onion, diced
• 4-5 sun-dried tomatoes, finely chopped
• 1.5 tbsp tomato paste (double concentrated)
• 1 tbsp capers (brined and roughly chopped)
• 1 garlic clove, grated
• 1 tbsp onion powder
• 2 tsp coriander
• 2 tsp oregano
• 2 tsp smoked paprika
• 1 tsp cumin (plus more to taste)
• 1 pinch red chili flakes or chili powder (to taste)
• 2 tsp low-sodium tamari
• 2-3 tsp sumac (optional but recommended)

For Toppings (Optional):

• Cashew queso
• Vegan aioli or sour cream
• Mango avocado sauce
• Peach salsa
• Tomato salsa
• Easy chimichurri sauce
• Chive pesto
• Avocado mango salsa
• Coconut spinach rice

Instructions

1. Prepare the Walnut Meat:

• Roughly chop the walnut pieces and place them in a bowl. Cover with boiling water and let soak for 45 minutes (or overnight for a softer texture). Drain the walnuts well.
• Transfer the soaked walnuts to a food processor and pulse until finely minced. Avoid over-processing, as you want to maintain some texture.

2. Cook the Filling:

• Heat a large skillet over medium-low heat and add a drizzle of olive oil (or water for a WFPB version). Sauté the diced onion for 10 minutes until softened and lightly caramelized.
• Add the finely chopped sun-dried tomatoes and capers to the skillet. Stir and sauté for a few more minutes, allowing the flavors to meld.
• Push the onion-tomato-caper mixture to the sides of the skillet, creating space in the center.
• Drizzle a small amount of oil in the center and add the garlic. Sauté for about 20 seconds, just until fragrant.
• Add the spices: coriander, cumin, onion powder, smoked paprika, chili flakes, and sumac (if using). Toss everything together for a minute, allowing the spices to bloom in the pan.
• Stir in the tomato paste until fully combined with the mixture.

3. Combine and Finish:

• Add the minced walnut meat to the skillet and toss to coat with the seasonings and tomato paste. If needed, add a splash of water to lift any spices from the bottom of the pan.
• Stir in the tamari for an umami kick and adjust seasoning to taste.

4. Serve:

• Serve the walnut meat in soft tortillas. Top with your choice of vegan queso, sour cream, salsa, lime wedges, and other toppings like avocado or mango salsa.

Storage & Reheating:

• This walnut meat can be made ahead of time. Store in the fridge for up to a week or freeze in an airtight container for later use.
• To reheat, simply warm in a skillet on the stovetop or spread it on a baking sheet and broil for a few minutes until crispy and golden around the edges.

Recipe Variations:

• Add Mushrooms: Add 1 cup of diced brown button mushrooms to the walnut mixture. Sauté them first until all moisture is evaporated for extra flavor.
• Stuffed Peppers: Use the walnut meat as a filling for stuffed peppers. Simply slice the peppers lengthwise, remove the core, and bake at 375°F (190°C) for 1 hour, covered in tomato sauce.
• Vegan Bolognese: Omit the cumin and mix in some homemade tomato sauce for a delicious vegan bolognese.

Nutrition (Per Serving):

• Calories: 420
• Carbohydrates: 16g
• Protein: 11g
• Fat: 39g
• Sodium: 201mg
• Fiber: 6g
• Iron: 3mg

Tips:

• No Food Processor? No problem! If you don’t have a food processor, you can finely chop the walnuts by hand after soaking.
• Make it Spicy: Adjust the chili flakes or add fresh chili peppers to make the walnut meat spicier to your liking.
• WFPB/Plantricious: To make this recipe WFPB-compliant, simply omit the oil and use veggie broth for sautéing. Also, use whole grain, oil-free tortillas.