Lentil Walnut Taco Meat

Lentil walnut taco “meat” is a vegan take on taco filling. It’s packed with tons of veggies alongside finely chopped walnuts, smashed lentils, and plenty of seasonings. This plant-based recipe comes together quickly and makes enough for leftovers that can even be frozen for later use.

This post may contain affiliate links. For more information, see my affiliate disclosure.

We love tacos in the Streit house. Seriously…we have some version of them at least once a week. One of our favorite taco recipes comes from Will’s great great aunt Wilma. Made with finely chopped veggies and herbs, it’s some of the best taco meat out there!

I used Wilma’s recipe as base for this plant-based lentil walnut taco meat. It features the same veggies that Wilma uses — onion, garlic, bell pepper, carrot, and parsley — but I added cooked lentils and chopped walnuts in place of the ground beef. The lentils and walnuts combined yield a meat-like texture.

I’m happy to report that my experimentation turned out really well! Vegan taco “meat” with lentils is super flavorful. But that’s not to say I won’t be enjoying Wilma’s meat anymore. I’ll be making her recipe in addition to this one. I told you we like tacos!

How to Make Lentil Walnut Taco Meat

The full recipe card, with the ingredients list and instructions, is available at the end of the post. Scroll down or use the “jump to recipe” button at the top of this post to see it. Here’s a preview of the steps, followed by my expert tips.

1. Pulse the walnuts in the food processor.
2. Add the veggies and pulse.
3. Cook the walnut, veggie mixture, and seasonings in oil in a skillet.
4. Add the cooked lentils. Cook until warmed through.

Expert Tips

• Food processor: This is the food processor that I use. If you have one, it’s definitely worth using to get the walnuts and veggies into finely chopped pieces. But if you don’t have a food processor, you can still make lentil walnut taco meat! Just chop the veggies and walnuts by hand as best you can.
• Prep ahead tips: Cook the lentils in advance to cut back on prep time. Store them in the fridge until you’re ready to make the recipe. You can also use pre-cooked lentils, like the kind available at Trader Joe’s and other stores.
• Topping ideas: Vegan toppings include shredded lettuce, chopped tomatoes, sliced avocado, chopped parsley, hot sauce, or salsa. My Garlic Avocado Spread or Healthy Creamy Jalapeno Sauce would be especially delicious on top of tacos using this meat. If you don’t need your meal to be vegan, feel free to add shredded cheese and sour cream.
• Storage and freezing: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in a skillet with a little oil until warmed through. You can also freeze the taco meat in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat in a skillet.

More Taco Recipes

Love this lentil walnut taco meat? Check out the Ancho Chile Black Bean Sweet Potato Tacos, Radish and Black Bean Tacos with Avocado Crema, and Vegetarian Taco Casserole with Quinoa.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

📖 Recipe

Happy taco eating! – Lizzie