Vegan Lentil Walnut Taco Meat [GF, Oil-Free]

We may earn money or products from the companies mentioned in this post.

Hearty, filling and protein packed gluten-free, oil-free and vegan lentil walnut taco “meat”

Want to know what I love about tacos? Aside from everything, I love that you don’t have to miss out on a decent taco when you eat plant-based and eliminate meat and dairy. There are so many delicious options for tacos; beans, lentils, rice, tofu or tempeh with your favorite toppings and the list goes on.

I’m really excited to share this recipe with you all because this is definitely my favorite taco “meat” recipe. The texture of the pulsed walnuts and lentils paired with tomato paste resembles those old fashioned ground meat tacos your parents most likely made for you when you were younger. Paired with the spices like cumin and smoked paprika, so delicious.

Did you know lentils are free of cholesterol, low in sodium and a good source of iron and potassium? Not to mention a GREAT source of protein and fiber? Pair those with walnuts which are an high in omega-3, healthy fat and protein and you’ve got an incredibly nutritious, meat-free dinner! This will most likely become a family taco night regular.

How to Make Vegan Lentil Walnut Taco “Meat”

I like to use an organic lentil trio blend (green, red and black) because when you cook red lentils, they get mushy so it helps everything stick together and adds nicely to the “meat” texture while the green and brown stay whole but soft. I recommend following the recipe and using the lentil trio but you can use either green, brown or both, although, I do not recommend using only red or black as the texture won’t come out right.

I use organic raw walnuts because raw nuts have more nutritional value vs. steam pasteurized (the heat can kill the beneficial properties).

This recipe is incredibly fast. While your lentils cook, work on your toppings and dinner can be ready in about 35 minutes!

Start by cutting your onion and sautéing onion, garlic and veggie broth on the pan for about 5 minutes. Once the onions are translucent, add your lentils and water. Turn to high and once boiling, immediately lower heat to low and stir frequently. The lentils should cook up in about 20 minutes. If you notice the broth is evaporating too quickly, add more broth slowly- you don’t want to add to much or they just mushy and overcooked and the recipe won’t work as well. Try about a tablespoon at a time.

While the lentils are cooking, add the remaining ingredients into the food processor.

Once the lentils are cooked (most of the broth is gone and the lentils aren’t hard) add them to the food processor with the remaining ingredients and pulse! Only pulse a handful of time as you want texture, not mush.

This taco meat can be enjoyed on corn tortillas (our favorite!), on a salad or even on its own! I love eating spoonfuls of this with guacamole.

---