Lentil 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.

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

The recipe calls for chili powder and cumin to give that taco flavor and tamari for some umami 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 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.

Jump to:

• Serving suggestions
• Substitutions
• How to cook dry lentils
• Instructions
• Topping suggestions
• Related recipes
• Recipe
• Comments

Serving suggestions

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

• Burrito filling
• Vegan taco bowls
• Nacho toppings
• Add it to cilantro brown rice and top with your favorite toppings
• 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!

Substitutions

• Tamari can be substituted with low-sodium soy sauce.
• I didn't test the recipe with red lentils, brown and green lentils hold their shape much better. Red lentils usually give a creamier consistency, for example in my red lentil dahl recipe.
• Use canned lentils to cut down on cooking time.
• To make a nut-free version of this lentil walnut meat, try sunflower seeds.

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 with a preheated large skillet.  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).  Lower the heat and cook the onions until translucent before adding the walnuts.  

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 still brown and don't boil.  All that browning on the bottom of the pan is flavor.  When the onions are translucent, add the walnuts and cook for 2-3 minutes stirring frequently.

Then add chili powder, cumin, oregano, 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.

Topping suggestions

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

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! If you like the recipe, feel free to rate it and leave a comment.

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