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This lentil walnut taco meat is a simple, healthy vegan taco filling that's big on flavor. It's savory and has a hearty "taco meat" texture that works in tacos, burritos, bowls, and more.
If you have pre-cooked or canned lentils, it's a fast weeknight dinner. It's also perfect for meal prep since it stores well for quick lunches or dinners all week.
Walnuts add a rich depth of flavor and a contrasting texture that plays perfectly with the tender cooked lentils. No food processor is needed for the taco crumble. The cooked lentils, walnuts, spices, and vegetable broth will simmer for about 10 minutes to allow the lentils to absorb more flavor from the spices.
For another plant-based ground beef substitute, try tofu ground beef crumbles. Top the vegan tacos with pico de gallo, cucumber pico, vegan avocado crema, or guacamole for simple toppings, or use this plant-based protein in vegan taco bowls.
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Recipe features
- Simple, wholesome ingredients
- Meal prep and freezer-friendly
- Vegan, dairy-free, plant-based, oil-free, and gluten-free (with certified gluten-free tamari)
- Quick weeknight dinner when using pre-cooked lentils
Ingredient notes and substitutions
The lentil walnut taco filling uses simple ingredients, but please see the recipe card below for a full list and exact measurements.
Cooked brown lentils - I've only tested this recipe with brown and green lentils. If using canned lentils, they can be very salty. Drain and rinse well before adding them. One can of lentils is about 1½ cups once drained.
Avoid French green lentils if you want a softer crumble (they hold their shape well and are best for salads). I also don't recommend red lentils, which cook down to a creamy consistency, like in my creamy red lentil dahl and Instant Pot vegan chili.
If needed, see my instructions below for how to cook dry brown or green lentils. For another recipe with brown lentils, try a lentil and mushroom cottage pie.
Walnuts - Use raw, unsalted walnuts. Rough chop them, or blitz them in a food processor until they're about the size of a lentil. For a nut-free option, skip them or try chopped sunflower seeds.
Vegetable broth - I opt for low-sodium vegetable broth. The broth keeps the lentils from drying out while also infusing the lentils with the spices.
Seasonings and spices - This recipe uses chili powder, oregano, cumin, and smoked paprika to bring that classic taco flavor. Since chili powder is the dominant flavor, use one you already know you like (good-quality chili powder makes a big difference). Chili powders can vary widely in heat, salt, and overall flavor, so you may want to adjust the amount if it's too spicy or salty. If you prefer, substitute taco seasoning for the chili powder and other spices. Keep in mind blends vary, so add it in gradually and season to taste (especially with salt).
Tamari - This gives the taco meat a deeper, richer flavor. Most tamari is gluten-free, but always check the label and use certified gluten-free tamari if you need this taco meat to be gluten-free. Tamari can be substituted with low-sodium soy sauce. For a soy-free option, try coconut aminos (which is sweeter).
Fresh lime juice - Lime juice brightens everything and adds a pop of acidity. If you don't have any, the taco meat will still be delicious without it.
How to make walnut lentil taco meat (vegan ground beef substitute)
1. Heat a medium sauté pan or saucepan over medium heat. Add the onion with a pinch of salt and cook until translucent. For oil-free cooking, add water as needed if the onion is sticking, about a tablespoon at a time. (Or cook the onion in a neutral-tasting oil).
2. Reduce the heat, add the chopped walnuts, and cook for about 2 minutes, stirring frequently.
3. Then add chili powder, oregano, cumin, paprika, garlic powder, and onion powder. Stir to coat and cook for about 30 seconds.
4. Add the cooked lentils, vegetable broth, and tamari. Start with ½ cup of broth if using a saucepan and ⅔ cup if using a sauté pan.
5. Bring to a gentle simmer (no need to boil). Cover and cook for 10 minutes, stirring occasionally so the lentils soak up the seasonings.
6. If the mixture becomes too dry, add more broth to hydrate the lentils. If there's still excess liquid after 10 minutes, remove the lid and cook until it evaporates, stirring frequently.
7. Taste, adjust for seasoning, mash some of the lentils for a creamier texture, and stir in the fresh lime juice.
8. Warm tortillas in a hot skillet for 10 to 15 seconds per side, then fill with taco meat and toppings like pico de gallo, guacamole, vegan chipotle sauce, or cashew lime crema.
Troubleshooting
Taco meat too wet: Remove the lid and continue cooking, stirring frequently.
Taco meat too dry: Add broth 1 tablespoon at a time until it's to your desired consistency.
Serving suggestions
This vegan lentil walnut taco meat isn't just for taco night. Use it as a quick, flavorful filling for:
- Burritos and wraps (or lettuce wraps for a lighter option)
- Taco bowls or taco salad: cilantro-lime rice, lettuce, tomatoes, taco meat, and vegan crema or avocado lime crema
- Nachos: pile it on tortilla chips with vegan cheese sauce and your favorite toppings
- Chili mac: stir into vegan mac and cheese
- Pasta: add to simmered and seasoned crushed tomatoes for a quick taco-style sauce
- Loaded baked potatoes: top roasted potatoes with taco meat, vegan nacho cheese, vegan cashew crema, salsa or pico, and green onions
Vegan taco topping suggestions
Build your tacos with any of these easy toppings:
Fresh ideas: diced red onion, diced white onions, diced tomatoes, shredded romaine, shredded cabbage, chopped cilantro, chopped scallions, or fresh lime juice
Salsa options: salsa, pico de Gallo, cucumber pico, pineapple corn salsa, or mango corn salsa
Creamy add-ins: vegan sour cream, cashew lime crema, avocado lime crema, cashew-based vegan chipotle sauce, sliced avocado, or guacamole
Extra flavor: pickled radishes, pickled white onions, spicy pickled red onions, or hot sauce
How to cook dry lentils
Dry brown lentils expand to about 2 ½ times their original volume when cooked. As a rough guide, ¾ cup dry lentils yields about 2 cups cooked.
No soaking needed. Rinse the lentils, pick out any debris or small rocks, then add them to a pot with 3 times the amount of water (about a 1:3 lentil-to-water ratio). Bring to a boil, reduce to a simmer, and cook covered for 15 to 20 minutes, until tender but not mushy. Cook time can vary a bit by brand and how old the lentils are. Follow your lentil package instructions and start checking around 15 to 16 minutes.
Drain and use right away, or cool and store. Cooked lentils keep for about 4 to 5 days in the fridge or up to 3 months in the freezer in airtight containers.
Storage
The vegan taco meat works great for meal prep.
Refrigerator - Store the taco meat in an airtight container in the refrigerator for about 5 days.
Freezer - Store leftover taco meat in an airtight container for about 3 months in the freezer. Thaw overnight in the refrigerator. The taco meat can dry out a bit after being frozen.
Reheat - Thaw if frozen and warm on the stovetop or in the microwave until heated through. Add a splash of vegetable broth if the taco meat is too dry (especially when heating on the stove).
Vegan lentil taco meat FAQs
Yes, you can. Canned lentils can be very salty, so drain and rinse the lentils. They're also softer than lentils cooked from dry.
Yes, either skip the walnuts or use roughly chopped sunflower seeds.
Yes, make it in advance and store it in the refrigerator or freezer for later.
Related recipes
- Vegan Taco Bowl (uses lentil taco meat)
- Black Bean Bowls with Mexican-inspired brown rice
I hope you enjoy the recipe! If you did, feel free to rate it and leave a comment.
Recipe
Lentil Walnut Taco Meat
- Total Time: 40 minutes
- Yield: 3 cups 1x
- Diet: Vegan
Description
This lentil walnut taco meat is a simple, healthy vegan taco filling that's big on flavor. It's savory and has a hearty "taco meat" texture that works in tacos, burritos, bowls, and more.
Ingredients
Walnut lentil taco meat
- 1 onion, diced
- 2 cups cooked brown lentils
- ¾ cup raw walnuts, roughly chopped
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ to ⅔ cup low-sodium vegetable broth
- 1 tablespoon tamari (or low-sodium soy sauce)
- Salt to taste, if needed
- 1 tablespoon fresh lime juice
For serving
- Corn or flour tortillas
- Red onion, diced
- Tomatoes, diced
- Greens (spinach, romaine lettuce, baby kale)
- Fresh cilantro
- Salsa or pico de Gallo
- Vegan sour cream or cashew lime crema
- Diced avocado or guacamole
Instructions
- Heat a medium sauté pan or saucepan over medium heat and add the onion with a pinch of salt, and cook until translucent. For oil-free cooking, add water as needed if the onion sticks, about a tablespoon at a time. (Or cook the onion in a neutral-tasting oil).
- Turn down the heat, add the chopped walnuts, and cook for about 2 minutes, stirring frequently.
- Then add chili powder, oregano, cumin, paprika, garlic powder, and onion powder. Stir to coat and cook for about 30 seconds.
- Add the cooked lentils, vegetable broth, and tamari. Start with ½ cup of vegetable broth if using a saucepan and ⅔ cup if using a sauté pan.
- Bring to a gentle simmer (no need to boil). Cover and cook for 10 minutes, stirring occasionally so the lentils soak up the seasonings.
- If the mixture becomes too dry, add more broth to hydrate the lentils. If there's still excess liquid after 10 minutes, remove the lid and cook until it evaporates, stirring frequently.
- Taste, adjust for seasoning, mash some of the lentils for a creamier texture, and stir in the fresh lime juice.
- Warm tortillas in a hot skillet for 10 to 15 seconds per side, then fill with taco meat and toppings.
Notes
¾ cup dry lentils yields about 2 cups cooked.
1 can of lentils is about 1 ½ cups once drained.
If cooking lentils from scratch, old lentils may take longer to cook.
- Prep Time: 5 minutes
- cooking lentils (if needed): 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American, Mexican
Kate says
Super delicious, we loved the texture from the walnuts!
Allie says
I'm glad you enjoyed the recipe!