Made by
Nisha

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This Easy Vegan Walnut Taco Meat combines lentils and finely chopped walnuts with onion, garlic, tomato paste, tamari, and savory spices for a hearty plant-based taco filling. Each serving provides 16 grams of protein and 12 grams of fiber, and the filling can be refrigerated or frozen for easy meals later.

Estimated Nutrition Per Serving

Ingredients:

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•   2 tsp vegetable broth (or olive oil, or water)
•   1/2 medium yellow onion (diced small)
•   2 large cloves garlic (minced)
•   1 1/2 cups lentils (cooked, brown or green)
•   1 cup walnuts (finely chopped)
•   1 tsp cumin powderr
•   1/2 tsp paprika
•   1/2 tsp oregano
•   1/4 tsp chili powder
•   1/4 cups tomato paste (+1 tbsp)
•   1 1/2 tbsp tamari (or soy sauce)
•   1/4 cup vegetable broth (plus more as needed)
•   1/4 cup cilantro (fresh, chopped, for garnish (optional))
•   lime (juiced, to taste (optional))
•   salt (to taste)
•   pepper (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Heat the VEGETABLE BROTH, OLIVE OIL, OR WATER in a large skillet over medium-high heat.
2. Add the YELLOW ONION and GARLIC. Cook for about 3 minutes, or until fragrant.
3. Add the cooked LENTILS and finely chopped WALNUTS. Cook for 1 minute more.
4. Add the CUMIN, PAPRIKA, OREGANO, CHILI POWDER, and TOMATO PASTE. Cook for about 2 minutes, stirring constantly.
5. Pour in the TAMARI OR SOY SAUCE and VEGETABLE BROTH.
6. Reduce the heat to low and cook for about 4 minutes, or until the mixture thickens. Add additional vegetable broth as needed to reach your preferred consistency.
7. Add FRESH LIME JUICE to taste, if using. Season with SALT AND FRESHLY GROUND BLACK PEPPER.
8. Garnish with CHOPPED FRESH CILANTRO, if desired, and serve warm.