10-Ingredient Vegan Walnut Taco Meat Recipe that is tasty and so easy to make. Use it to take your vegan dishes up a notch. Stuff in tacos or sprinkle over nachos.
Prep Time:20 min
Cook Time:25 min
Total Time:45 min, if roasting
Yield:2 cups 1x
1/2 cup of walnuts (soaked for 20 minutes)
1 cup of DRY almonds
5 to 6 Oil free Sun Dried Tomatoes (soaked for 20 minutes)
1 tablespoon chickpea miso* (read notes about omitting)
1/2 teaspoon paprika
1/4 teaspoon of each = garlic powder and onion powder
dash of = salt, black papper, and cayenne pepper to taste
Begin by soaking: Soak walnuts and sun dried tomatoes for at least 20 minutes. You can probably get away with soaking them for less time if you’re in a pinch.
Begin prepping your food processor: Add the rest of the ingredients to the food processor and once 20 minutes have passed, add walnuts and sun dried tomatoes to food processor and process until crumbly. Try not to ‘over-process’ because then you will have more of a paste rather than a crumbly consistency. See picture for guidance.
If you want to keep the meat ‘raw’ – you’re finished! Serve and enjoy. If not ‘raw’ – you can go ahead and roast it in the oven at 350F for 20 to 25 minutes for an extra layer of yumnesss! Try not to be hypnotized by the delicious aroma that will surely immerse your kitchen.
My left overs usually last up to 3 days in the fridge stored in a glass airtight container. However, very rarely does this goodness last *that* long.
If you don’t have access to chickpea miso, you can add 2 tsp of tamari sauce instead.