Can I make lentil walnut taco meat with canned lentils?

Yes, you can. Canned lentils can be very salty, so drain and rinse the lentils. They’re also softer than lentils cooked from dry.

How to make a nut-free lentil taco meat?

Yes, either skip the walnuts or use roughly chopped sunflower seeds.

Can vegan taco meat be made ahead of time?

Yes, make it in advance and store it in the refrigerator or freezer for later.

Lentil Walnut Taco Meat - Three Little Chickpeas

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

Scale

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 2/3 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

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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 1/2 cup of vegetable broth if using a saucepan and 2/3 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 1/2 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