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close up of walnut lentil taco meat in a tortilla with peppers and limes

Walnut Lentil Taco Meat


  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 5 servings 1x
  • Diet: Vegan

Description

Looking to change up Taco Night at home? This recipe for Walnut Lentil Taco Meat is high protein, satisfying, and ready in under 30 minutes. Try it in lettuce wraps or on top of nachos! 


Ingredients

Scale
  • 1 cup raw walnut pieces
  • 1 cup dry brown or green lentils (a little over 2 cups cooked, if using pre-made)

  • 2 tsp ground cumin

  • 2 tsp dried oregano

  • 2 tsp chili powder

  • 1 tsp cayenne pepper, optional if you like some heat 

  • 1 clove garlic, or ½ tsp garlic powder 

  • ¾ tsp sea salt 

  • 2 tsp olive oil

  • Water to thin

  • Options to serve: lettuce wraps, tortillas, chips, salsa, avocado, cashew cream, vegan queso, or sautéd peppers and onions


Instructions

Notes

Walnut lentil taco meat can be stored in the refrigerator for 4-6 days and in the freezer for a few months.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: Mexican

Nutrition

  • Serving Size: One fifth of recipe
  • Calories: 261.7 calories
  • Sugar: 0.9 grams
  • Sodium: 352.9 milligrams
  • Fat: 17.4 grams
  • Saturated Fat: 1.7 grams
  • Unsaturated Fat: 15.7 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 19.3 grams
  • Fiber: 6.2 grams
  • Protein: 10.7 grams
  • Cholesterol: 0 milligrams

Keywords: lentils, walnuts, tacos, mexican