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vegan lentil walnut taco meat in a serving dish next to a spoon and napkin

Lentil Walnut Taco Meat

This vegan taco "meat" with lentils is packed with finely chopped walnuts and vegetables.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 249kcal


  • 2 cups cooked brown lentils
  • 1 cup walnuts
  • 1 white onion cut into quarters
  • 1 bell pepper seeds and stem removed, cut into chunks
  • 1 carrot peeled and cut into chunks
  • ½ cup parsley leaves loosely packed
  • 4 cloves garlic smashed
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic salt
  • ½ teaspoon salt


  • Cook the lentils according to package instructions to yield 2 cups. You can do this up to several days in advance (just keep them in the fridge) or use pre-cooked lentils available at some grocery stores.
  • Add the walnuts to a food processor. Pulse until roughly chopped. Add the onion, bell pepper, carrot, parsley leaves, and smashed garlic cloves to the food processor with the walnuts. Pulse until everything is finely chopped, stopping to scrape down the sides as needed.
  • In a large skillet over medium heat, warm the olive oil. Add the walnut and vegetable mixture to the skillet and cook, stirring occasionally, for about 5 minutes until the veggies are tender and most of the water from the mixture has steamed off.
  • Add the cooked lentils to the skillet along with the chili powder, oregano, garlic salt, and salt. Cook for 2 to 3 more minutes, smashing some of the lentils with your spoon, until everything is warmed through.
  • Remove from heat and serve as desired!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).


  • Serve in taco shells or tortillas with lettuce, tomato, avocado, salsa, or hot sauce. If you don't need the recipe to be vegan, consider serving with shredded cheese and sour cream.
  • You can also use this "meat" in burrito bowls or taco salads.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet with a little oil until warmed through.


Serving: 1cup | Calories: 249kcal | Carbohydrates: 21g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Sodium: 412mg | Potassium: 484mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2954IU | Vitamin C: 36mg | Calcium: 59mg | Iron: 4mg