Easy Vegan Lentil and Walnut Taco Meat

Who doesn’t love tacos?  This lentil walnut taco meat is an easy recipe to fill those bellies and can be changed up with any taco toppings you like.  It's vegan, oil-free, and perfect for Taco Tuesday!

Add pico de Gallo or guacamole for simple toppings or use this plant-based protein in vegan taco bowls. Either way, the lentils provide a hearty and filling meal! They make a nice alternative to black or pinto bean tacos, and walnuts add a nice contrasting texture.  

Jump to:

• Ingredient notes and substitutions
• Serving suggestions
• Topping suggestions
• How to cook dry lentils
• Instructions
• Storage
• Related recipes
• Recipe
• Comments

Ingredient notes and substitutions

Cooked brown lentils - The primary ingredient for these vegan tacos.  I cook dry lentils from scratch but canned lentils can be used to cut down on cooking time for the recipe.  Since most canned food contains salt, you may need to adjust adding any salt to the taco filling.  Drain and rinse canned lentils before adding them to the pan. 

I would stick to using either brown or green lentils since they hold their shape better during the cooking process.  I didn't test the recipe with red lentils, but they usually give a creamier consistency when cooked as you can see in my recipe for creamy red lentil dahl recipe.  If needed, check out my instructions below for how to cook dry brown lentils.

Walnuts - They add a great texture to the lentil walnut tacos, to make a nut-free version try sunflower seeds.  Rough chop raw walnuts or blitz them in a food processor until they become roughly the same size as a lentil.

Vegetable broth - This adds moisture to the lentils so they don't dry out while infusing the spices.  It also adds more flavor than just using water.  I opt for low-sodium vegetable broth or I use a homemade vegetable broth.

Seasonings and spices - The recipe calls for chili powder and cumin to give that taco flavor. Since chili powder is the dominant flavor in this taco meat, I recommend using a good quality chili powder or one you know you like.  I’ve actually transitioned to making my own at home.  It’s extremely easy, just measure out the different seasonings, mix them, and store them in a container with a lid.  

I usually make this chili powder that calls for ground chipotle pepper and I reuse a glass spice jar for storage.  Making it at home ensures that you are in control of the salt and heat.  I’m not going to name any brand names, but I do think the at-home variety has more flavor than the typical store-bought ones. If needed, the chili powder and additional spices can be substituted for taco seasoning, and season to taste.

Tamari - This gives the taco meat a deeper richer flavor, it can be substituted with low-sodium soy sauce.

Fresh lime juice - This enhances the flavors of the rest of the ingredients and adds a pop of acidity to the dish.  If you don't have any on hand, no worries the taco meat will still be delicious without it.  

Serving suggestions

The lentil walnut taco meat doesn’t have to be for just taco night, how about…

• Burrito filling
• Vegan taco bowls - A taco salad with cilantro lime rice, lettuce, tomatoes, cashew lime crema, and walnut lentil taco meat.
• Nacho toppings
• Add it to cilantro lime brown rice and top with your favorite toppings
• Instead of flour or corn tortillas, try lettuce wraps
• Mix with a can of crushed tomatoes and use with pasta, taco spaghetti
• Add to vegan mac and cheese for chili mac
• Taquito filling
• Enchilada filling
• Add it to baked potatoes with vegan nacho cheese, cashew lime crema (or vegan sour cream, pico de gallo (or salsa), and green onions. YUM!

Topping suggestions

• Diced red onion
• Diced tomatoes
• Greens (spinach, romaine lettuce, baby kale)
• Fresh cilantro 
• Salsa or Pico de Gallo
• Hot sauce
• Vegan sour cream or Cashew Lime Crema
• Pickled radishes
• Avocado or Guacamole
• Vegan chipotle sauce - A spicy cashew-based sauce.

How to cook dry lentils

Dry brown lentils, once cooked, will increase in volume by roughly 2 ½ times their original size.  With that in mind, ¾ cup of dry lentils will make about 2 cups cooked.  It’s not exact, but pretty close.  

No need to soak lentils, just rinse the lentils in a colander, pick out any debris, then plop them in a large pot with about 3 times the liquid.  So about a 1:3 ratio of dry lentils to liquid.  Bring to a boil, reduce to a simmer, and cook covered for 17-20 minutes or until they are no longer firm, but not mushy. 

Then drain, and use in the recipe or let cool and store in the refrigerator.  They can be stored covered in the refrigerator for 4-5 days or frozen for 3-4 months.

Instructions

Start the plant-based recipe by preheating a large skillet on medium heat.  This is an oil-free recipe and onions will brown better with a hot pan versus starting the onions off in a cold pan (or use a neutral-tasting oil).  Cook the onions until translucent before adding the walnuts, lower the heat if needed to not burn the onions.  

If the onions start to stick, deglaze the pan with a tablespoon of vegetable broth or water.  Only add a tablespoon at a time so the onions are still brown and don't boil.  All that browning on the bottom of the pan is flavor.  When the onions are translucent, add the chopped walnuts and cook for 2-3 minutes stirring frequently.

Then add chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, and onion powder, and coat the onions and walnuts with the seasonings, cook for about 30 seconds-1 minute. Add the cooked lentils, ½ cup of vegetable broth, and tamari. Simmer on low (no need to bring it to a boil) and cook covered for 10 minutes.

Stir the lentil walnut meat occasionally and check on the liquid, the liquid should be cooking out, but if the mixture gets too dry before the time is done add a little more to hydrate the lentils.  Everything is already cooked, so the 10 minutes just gives the lentil taco meat time for all of the flavors to blend together.

If the liquid has not cooked out after 10 minutes, remove the lid and turn up the heat if it’s not hot enough, stir frequently.  When the 10 minutes are up and the excess liquid is gone, taste and adjust for seasoning preferences.  Stir in lime juice and mash some of the lentils for a creamier texture.

Then warm up the tortillas, I prefer to warm up tortillas in a hot skillet.  Wait for the pan to get hot, then add the tortilla, and warm on each side for 10-15 seconds. Then fill the tortilla with the lentil walnut taco meat and toppings like pico de Gallo, guacamole, vegan chipotle sauce, or cashew lime crema.

Storage

The vegan taco meat works great for meal prep and can be stored in the refrigerator for about 5 days in an airtight container.  Store them separately from any toppings.

Related recipes

• Roasted Sweet Potato Nourish Bowl 
• Vegan Taco Bowl (Use the same taco meat)
• Burrito Bowl
• Butternut Squash Buddha Bowl

As always, I hope you enjoy this vegan lentil taco meat recipe with whole-food ingredients! If you like the recipe, feel free to rate it and leave a comment.

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