Looking for a tasty vegan alternative to ground beef for your Tex-Mex recipes? Try our vegan walnut taco meat. It's a meat substitute that is protein-packed, freezer-friendly, and easy to make!
Want to try another vegan alternative meat for tacos? We think you will love our vegan taco meat and lentil taco meat too!
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Ingredients
A simple combination of plant-based protein, vegetables, and pantry staples are all you need to make vegan walnut taco meat.
- Nuts: walnuts
- Fats: olive oil, vegan butter
- Vegetables: mushrooms and sun dried tomatoes
- Aromatics and zing: white onions, garlic and freshly squeezed lime juice
- Spices: chili powder, ground cumin, smoked paprika, cayenne, salt, coconut aminos
How to Make
- Start by soaking the walnuts in cold water for 20 minutes to remove bitterness. Also soak the sun dried tomatoes for 5 minutes in warm water.
- Heat up some oil in a skillet over medium high heat. Saute the onion for a few minutes to soften it and give it more flavor. Stir occasionally, then add the garlic and stir constantly for 1 minute.
3. Melt the vegan butter in a large skillet and saute the sliced mushrooms over medium-high heat. Stir every once in a while. Once the mushrooms are a nice golden brown color, remove them from the skillet.
4. Add the walnuts to the food processor, then pulse until the mixture is the texture you want. Don't make it too small; you'll want the texture to be like meat crumbles. If you over process, the walnuts will be more like nut butter.
5. Chop the mushrooms and soaked sun dried tomatoes in the food processor, then dump them and the chopped walnuts into a skillet.
6. Add the onion/garlic mixture to the large skillet, then add in the spices: cumin, smoked paprika, chili powder, cayenne pepper, and salt.
7. Add the coconut aminos and ¼ cup of water. If necessary, add more water if you like your vegan taco meat a bit more saucy. Over medium low heat, heat up the vegan walnut taco meat for 8 minutes or until everything is heated through.
8. Remove the skillet from the heat and stir in the freshly squeezed lime juice.
9. Enjoy vegan walnut taco meat right away while it is still hot, or serve it at room temperature. If you want to freeze any leftovers, allow the walnut taco meat to cool and place in an airtight container or freezer zip top bag.
10. Use the walnut meat to make your own tacos.
Recipe FAQs
For this recipe, we used walnuts as the base, but you could also use a mix of walnuts and almonds. If you want your meat alternative to be nut free, try using cauliflower florets, lentils, or quinoa.
Yes, chopped nuts taste very similar to ground beef taco meat because of the seasonings; it just is a bit more crunchy due to the walnuts. This walnut meat alternative can stand on its own and is very flavorful. When you make vegan walnut tacos with all the toppings, you can't really taste the difference. All three of my girls loved the taste, so it appeals to meat eaters too.
For this recipe, we used a food processor, since it's the easiest and quickest way to mince 4 cups of walnuts. If you don't own a food processor, place the walnuts on a large wooden cutting board and use a large chef's knife to mince the walnuts to the texture you desire.
Pico de gallo, guacamole, chipotle corn salsa, black bean spread, cilantro lime dressing, and cactus salad all make great additions to tacos. For more hearty sides you might also serve black beans, refried beans, and cilantro lime rice.
Store
- Make ahead: Make vegan walnut taco filling for weekly meal prep, it will last in the fridge all week if it's placed in an airtight container.
- Freeze: Feel free to make a big batch and freeze some. If you happen to find yourself alone one evening for dinner, just scoop out ½ cup and reheat it to use the vegan walnut topping on a baked potato, taco salad, or a plate of nachos.
- Reheat: Place in a skillet over medium low heat and cook until heated through.
Expert Tips
- Don't want to heat this vegan walnut taco filling in a skillet? Bake on a tray for 30 minutes in a 375 F oven.
- Can only find sun dried tomatoes packed in oil? Rinse, drain, and pat dry before using.
- Want to increase the heat? Add 1 or 2 seeded habanero peppers, or increase the cayenne pepper.
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Recipe
Vegan Walnut Taco Meat
Ingredients
Walnut Taco Meat
- 4 cups walnuts
- ½ cup sun dried tomatoes
- 2 tablespoons vegan butter
- 10 ounces baby portabella mushrooms, cleaned and sliced
- 2 tablespoons olive oil
- ½ cup white onion, finely chopped
- 1 tablespoon garlic, minced
- ¼ cup coconut aminos
- 1 ½ tablespoon chili powder
- 1 ½ tablespoon ground cumin
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- ¼ cup water, or more if needed
- ¼ cup freshly squeezed lime juice
Taco Toppings
- 6- inch tortillas, corn or flour
- guacamole, see notes
- chipotle corn salsa, see notes
- black bean spread, see notes
- cherry tomatoes, halved
- pickled red onions
- pickled jalapenos
- avocado slices
- cilantro lime dressing, see notes
Equipment
Instructions
Walnut Taco Meat
- Soak the walnuts in cold water for 18 to 20 minutes, then drain. Soak the sun dried tomatoes in warm water for 5 minutes, then drain.
- Melt the vegan butter in a large skillet over medium high heat. Saute the sliced mushrooms until they have turned brown, stirring occasionally for about 8 minutes. Set aside.
- Heat up the olive oil in the skillet over medium high heat. Saute the onion for 4 minutes, stirring occasionally, then add the garlic and saute for 1 minute, stirring constantly.
- Process the walnuts in a food processor until they are small and have a texture that you like. Don't over process, as they can turn to nut butter. Once the walnuts are the texture you want, place them in the skillet.
- Clean out the food processor, then process the sauteed mushrooms and soaked sun dried tomatoes. Use a plastic spatula to help scrape down the sides. Place them in the large skillet with the walnuts.
- Add the coconut aminos, spices, and ¼ cup of water to the pan of nuts. Stir and cook for 8 minutes over medium low heat. If necessary, add more water. Taste and adjust seasonings to your preference.
- Remove from the heat and stir in the freshly squeezed lime juice.
- Serve with Tex-Mex foods like tacos, burritos, nachos, salads and on top of a baked potato or sweet potato.
Making the Tacos
- Spread a spoonful of guacamole on a small tortilla to help hold the ingredients together. Top with ¼ cup of walnut taco meat, chipotle corn salsa, cherry tomatoes, black bean spread, an avocado slice, pickled jalapenos, pickled red onion, and a drizzle of cilantro lime dressing.
Notes
- Don't want to heat this in a skillet? Bake on a tray for 30 minutes in a 375 F oven.
- Can only find sun dried tomatoes packed in oil? Rinse, drain, and pat dry before using.
- Want to increase the heat? Add 1 or 2 seeded habanero peppers, or increase the cayenne pepper.
- Guacamole: mashed avocados, lime juice, salt, cumin, onion, cilantro, and garlic
- Chipotle Corn Salsa: olive oil, frozen corn toasted in skillet, red onion, jalapenos, roasted poblano, cilantro, lime juice, coriander, salt, and pepper
- Cilantro Lime Dressing: cilantro, avocado, lime juice, jalapeno, lime zest, garlic, honey, EVOO, salt and pepper
- Black Bean Spread: black beans, lime juice, cumin, garlic, and water
Alex
The walnuts are crunchy, and the garlic complements them. The sun dried tomatoes in the meat are soft and chewy. Yummy!
Emma
Thanks for commenting, Alex!
Beth
This taco meat really tastes like ground beef! It's really good. It's a bit crunchy and not dry. The texture and aroma is spot on!
Emma
I agree--this taco meat really does taste similar to ground beef. I'm glad you enjoyed it, too, Beth!