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Home » Recipes » High Protein Vegan Meal Recipes

Walnut Lentil Taco Meat

Published: Apr 27, 2022 · Modified: Oct 4, 2024 by Emily · 3 Comments

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

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

What is walnut lentil taco meat?

Lentil walnut taco “meat” is a high protein vegan dinner recipe made by blending chopped and toasted walnuts with cooked lentils and spices. It’s very hearty and a nice way to bring added flavor and protein to a plant-based, Mexican-inspired dinner.  It is ready in under 30 minutes, making it a perfect solution for a busy weeknight. We call it “meat” but in reality it is a filling that’s perfectly suited to take the place of true meat in burritos, tacos, and on nachos. 

Ingredient Details 

Lentils make up the base of the filling. I use brown lentils as they are the most accessible typically and hold their shape fairly well. Do not use red lentils as they will fall apart too easily when processed. Using precooked lentils (Trader Joe’s sells some) would definitely save a few minutes if you’re really looking to cut down on time. 

Walnuts also form the bulk of our filling; they add some heart-healthy omega-3s and have a nice, nutty texture when toasted for a few minutes. They can burn very easily in the oven so if you’d like to skip this step, that is OK. 

Cumin, oregano, chili powder, and optional cayenne pepper add a traditional “taco” flavor profile to this dish. Feel free to use more/less of these spices to your preference. 

Fresh garlic adds a characteristic bite; you can also substitute some garlic powder for convenience (or just leave this out). 

Salt is essential, as per usual! Here I use a coarse sea salt, so if you’re using Diamond Crystal  or Morton Kosher salts you may need more/less than recommended. Always taste as you go. If it feels “flat,” this could be a sign that more salt is needed. 


Olive oil contributes a level of richness and also helps bind the filing together.

overhead shot of a bowl of vegan walnut lentil taco meat with cilantro and a spoon

Can you freeze walnut lentil taco filling?

Yes! This recipe is easily made ahead. Ideally to freeze, spread taco meat on a small tray and chill it quickly before moving to a container or bag for longer term storage. This will help the filling stay in individual “clumps” as opposed to one large, mushy mass. However, I often just throw this in a freezer-safe box and pull it out to thaw when ready to eat. It will last for a few months in the freezer or 4-6 days in the refrigerator. Therefore, it’s great for meal prep! 

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What to Serve It With

Sautéd peppers and onions are a classic pairing for this dish. To make, slice and de-rib one large Bell pepper. Peel and slice one small yellow onion into rounds. Heat a skillet over medium heat with 1-2 TBS neutral oil. Add pepper and onion with a pinch of salt and sauté for 5-7 minutes, stirring to prevent sticking, until browned.

hand holding a taco full of walnut lentil taco meat and taco fixings

Some other serving ideas for this recipe include:

  • Lettuce wraps (Romaine or butter lettuce)
  • Tortillas or tortilla chips
  • Romaine lettuce
  • Salsa 
  • Avocado or guacamole 
  • Cilantro 
  • Pico de gallo
  • Lime wedges

Other Vegan Mexican-Inspired Recipes

Creamy Kale Potato Tacos (from Chaia)

Mini Tacos

Vegan Queso

Vegan Mexican Street Corn (Inspired by Elote)

overhead shot of three walnut lentil tacos with peppers and onions on a circular wood board
close up of walnut lentil taco meat in a tortilla with peppers and limes

Walnut Lentil Taco Meat

Emily
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! 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course dinner
Cuisine Mexican
Servings 5 servings
Calories 261.7 kcal

Ingredients
  

  • 1 cup raw walnut pieces
  • 1 cup dry brown or green lentils a little over 2 cups cooked, if using pre-made
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 2 teaspoon chili powder
  • 1 teaspoon cayenne pepper optional if you like some heat
  • 1 clove garlic or ½ teaspoon garlic powder
  • ¾ teaspoon sea salt
  • 2 teaspoon olive oil
  • Water to thin
  • Options to serve: lettuce wraps tortillas, chips, salsa, avocado, cashew cream, vegan queso, or sautéd peppers and onions

Instructions
 

  • Toast the walnuts. Preheat the oven to 300 degrees F. Add walnuts to a baking sheet and toast until lightly browned and fragrant - 6 to 8 minutes. Alternatively, feel free to toast the walnuts in a skillet on the stovetop. To do this, heat over medium-low and stir walnuts consistently until they look a bit more golden and smell nutty. Be warned - they can burn very easily! Feel free to skip this step if you are running low on time. 
  • Cook the lentils. Rinse lentils in a fine mesh strainer, checking for any debris. In a small saucepan, add lentils and a few cups of water. Bring to a boil, reduce heat to low, and cook until lentils have absorbed most of the water and are soft, about 15 minutes. Drain lentils and let cool slightly.
  • Process ingredients to blend. Add lentils to a food processor along with walnuts, cumin, oregano, chili powder, cayenne if using, garlic/garlic powder, salt, and olive oil. Pulse to combine a couple of times. You do not want to fully blend the mixture; instead, you want to see visible chunks of walnuts and lentils. Add a few TBS of water until you have a crumbly, tacky mixture that resembles ground meat. Taste a bite to see if it’s to your liking, adding more spices as needed (I love cumin so will often go “heavy” on that). 
  • Serve! I like to serve this with sautéd peppers and onions inside of a tortilla or lettuce wrap (more details in the post about this). However, feel free to use whatever taco fixings you typically enjoy.

Video

Notes

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

Nutrition

Calories: 261.7kcalCarbohydrates: 19.3gProtein: 10.7gFat: 17.4gSaturated Fat: 1.7gPolyunsaturated Fat: 15.7gSodium: 352.9mgFiber: 6.2gSugar: 0.9g
Tried this recipe?Let us know how it was!

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Comments

  1. Sue0523 says

    January 20, 2024 at 4:11 pm

    5 stars
    A "must" for a protein-obsessed member of my family - and so delicious too!

    Reply
  2. Susannah says

    May 01, 2022 at 7:36 pm

    5 stars
    Love this!

    Reply
    • Emily says

      May 02, 2022 at 3:49 pm

      Thank you for reading!

      Reply

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Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

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