Vegan Walnut Taco Meat

This vegan walnut taco meat has the best texture and flavor.  It is seasoned to perfection and full of nutrients from the walnuts.  This easy dish is great for taco night, nachos or anytime you need a plant-based, pantry-friendly version of taco meat.  

 
Vegan Walnut Taco Meat

This Vegan Walnut Taco Meat looks, feels, smells and tastes like the real deal.  This recipe uses one main ingredient (walnuts) and a simple homemade taco seasoning that gives it an authentic taste.

The walnuts get soaked in advance to give them a chewy texture like meat.  Then, I pulse them a couple times in the food processor for the perfect meat-like crumbly texture that you would expect in taco meat.  The walnut crumbles get sautéed on the stovetop for a couple minutes with the homemade taco seasoning.  For the seasoning I use a combination of chili powder, cumin, garlic powder, onion powder, salt and pepper.  So easy and so good!  While everything combines on the stove the walnuts release their toasty flavor and become golden brown.  It is just so delicious and yet so incredibly simple.

What are the health benefits of walnuts?

Walnuts are filling and can control blood sugar levels which make them an excellent choice for creating vegan taco meat.  Walnuts also contain omega-3 essential fatty acids.  Omega-3s could lower your overall risk of heart disease, according to the Academy of Nutrition and Dietetics.  An added bonus: Omega-3s also reduce joint pain and improve brain function and development.  Walnuts are also a good source of magnesium, which can lower blood pressure.

More Mexican recipes you might enjoy:

In the mood for more Mexican food?  These are some of my favorite healthy Mexican recipes (all vegan, gluten-free and refined sugar-free):

Enchilada Stuffed Bell Peppers

Easy Homemade Enchilada Sauce

Homemade Vegan Sour Cream

Homemade Vegan Nacho Cheese Sauce

Spicy Chipotle Guacamole

Creamy Vegan Garlic Cilantro Lime Sauce

Creamy Black Bean Dip

Mushroom-Walnut Tacos with Mango Avocado Salsa

Creamy Black Bean and Roasted Sweet Potato Tostadas

Chunky Strawberry Avocado Salsa

Strawberry Salsa

One-Pan Mexican Quinoa and Black Beans

Watermelon Mint Lime Slushie Margaritas (just add a splash of tequila!)

Vegan Walnut Taco Meat

Now, let’s get to making this incredibly authentic Vegan Walnut Taco Meat!  This dish is dairy-free, egg-free, meat-free, soy-free, peanut-free, grain-free, refined sugar-free and gluten-free.  Plus, it is so easy to make, uses all pantry ingredients and is ready in 10 minutes!

I cannot wait for you to give this recipe a try!  Let’s get cooking!

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Easy Vegan Taco Meat

Vegan Walnut Taco Meat


  • Author: Elaine Gordon
  • Prep Time: 3
  • Cook Time: 7
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

This vegan walnut taco meat has the best texture and flavor.  It is seasoned to perfection and full of nutrients from the walnuts.  This easy dish is great for taco night, nachos, or anytime you need a plant-based, pantry-friendly version of taco meat.


Ingredients

Scale
  • 2 cups raw unsalted chopped walnuts, soaked*
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine salt

Instructions

  1. Soak the walnuts in boiling water for one hour.  Drain, rinse well and add to a 7-cup food processor.  Pulse the walnuts 10-20 times until desired texture is reached.  You don’t want any large chunks but you don’t want to process it so long that it becomes mushy.   I look for a uniform crumbly texture with tiny crumbles.  Set aside.
  2. Preheat a 12-inch cast iron skillet over medium heat on your stovetop.  Add oil and the walnut crumbles from the food processor.  Add all the seasonings and stir well to distribute evenly.  Sauté the seasoned crumbled walnuts over medium heat until toasted golden brown, warmed through and fragrant (about 7 minutes).  Stir occasionally with a wooden spoon while sautéing to ensure all sides of the walnut crumbles get evenly toasted.  Taste and adjust seasonings as desired.
  3. Enjoy immediately or store leftovers after it has fully cooled to room temperature.  Store in an airtight container in your refrigerator for up to three days.  Reheat leftovers on the stovetop for best results.

Notes

You can use walnut halves in this recipe instead of chopped.  I just found it easier to use chopped walnuts.

If serving to children or if you are sensitive to spicy foods you may want to use less chili powder.

Recipe time does not include time for the walnuts to soak.  You can make this dish without soaking but if you do I recommend sautéing the walnuts on the stovetop for longer.  The final result will be good but not as “meat-like.”  The soaking really helps to soften up the walnuts.  You can soak the walnuts in water overnight if desired.  I like to use the quick soak method in the directions using boiling water for one hour.  You can leave them soaking for longer if desired.

  • Method: Stovetop
  • Cuisine: Mexican

Keywords: vegan taco meat

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2 Comments

  1. Jeanne

    I’ve made this twice and truly love it. So easy and simple yet full of flavor and possibilities!

    Reply
    • Elaine Gordon

      Yay! Thank you for letting me know, Jeanne! I love it too and I’m so happy to hear you feel the same. I agree it is quite versatile 🙂 Best, Elaine

      Reply

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Hi, I’m Elaine!

Thank you for checking out my vegan and gluten-free recipes.

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