Vegan Lentil and Walnut Taco Meat

• 1 cup dried lentils, rinsed
• 1 cup walnuts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 (15-ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons fresh lime juice
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 In a food processor, pulse walnuts until they resemble coarse meal.
2. 2 Set aside. In a large skillet, heat olive oil over medium heat.
3. 3 Add onions and cook until softened, about 5 minutes.
4. 4 Stir in garlic and cook for another minute.
5. 5 Add chili powder, cumin, smoked paprika, oregano, and cayenne; toast spices for 30 seconds.
6. 6 Stir in lentils, diced tomatoes, tomato paste, and lime juice. Bring to a simmer.
7. 7 Cover and cook for 20 minutes, stirring occasionally, until lentils are tender.
8. 8 Stir in pulsed walnuts and season with salt to taste.
9. 9 Simmer uncovered for 5 more minutes to thicken.
10. 10 Garnish with cilantro before serving.

Equipment

• Large skillet
• Food processor

Variations

• Add a splash of soy sauce for an umami boost.
• Stir in some black beans for added texture and protein.

Substitutions

• Substitute walnuts with pecans if needed.
• Use vegetable broth in place of water for cooking lentils if desired.

Pairings

• Pairs well with Mexican rice and refried beans.
• Serve alongside a fresh cilantro lime coleslaw.

Nutrition

Tips

• For extra depth, toast your spices in a dry pan before adding them to the skillet.
• This taco meat keeps well in the fridge for up to 4 days.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat.

Serving Suggestions

• Serve in warm corn tortillas with avocado slices and fresh salsa.
• Top with shredded lettuce, diced onions, and a squeeze of lime.

FAQ