Taco Tuesday doesn’t need meat. Fight us.
These vegan tacos pack smoky, spicy, satisfying “meat” made from walnuts and lentils. Top it with a tangy cashew-lime crema, crunchy cabbage, and whatever else you love. Ready in 20 minutes. Zero sacrifice. Maximum flavor.
Ingredients
Makes 8-10 tacos.
For the Walnut-Lentil Meat:
- 1 cup cooked brown or green lentils
- 1 cup raw walnuts
- 2 tablespoons soy sauce or tamari
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons water
For the Lime Crema:
- ½ cup raw cashews (soaked in hot water for 10 minutes)
- ¼ cup water
- 2 tablespoons lime juice
- 1 clove garlic
- Salt to taste
For Assembly:
- 8-10 small corn or flour tortillas
- Shredded purple cabbage
- Fresh cilantro
- Red onion, diced
- Lime wedges
Step-by-Step Instructions
Step 1: Make the Crema
- Drain soaked cashews. Blend with water, lime juice, garlic, and salt until smooth and creamy. Set aside.
Step 2: Make the Taco “Meat”
- Pulse walnuts in a food processor until finely crumbled (not powder).
- Add lentils, soy sauce, chili powder, cumin, paprika, garlic powder, and water.
- Pulse a few more times until combined and crumbly.
Step 3: Warm & Assemble
- Warm tortillas in a dry skillet or directly over a gas flame.
- Spoon walnut-lentil mixture into each tortilla.
- Top with shredded cabbage, red onion, and cilantro.
- Drizzle generously with lime crema and squeeze fresh lime over everything.
Summary
Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Yield: 8-10 tacos | Difficulty: Easy
Storage Notes
Store walnut-lentil meat in the fridge for up to 5 days. Eat cold or reheat in a skillet. Crema keeps for 4 days. Never assemble tacos ahead—soggy shells are sadness. Keep everything separate and build fresh.
