Ingredients:
Walnut Taco Meat:
3 cups raw walnuts: Provides a hearty, meaty texture and rich flavor.
4 cloves garlic (minced): Adds a robust, aromatic taste.
1/2 tsp sea salt: Adjust to taste.
1 Tbsp smoked paprika: For a smoky, slightly sweet depth.
1 Tbsp ground cumin: Brings warm, earthy undertones.
1 Tbsp chili powder: Adds a mild heat and complex flavor.
2/3 cup sundried tomatoes (preferably packaged dry, not in oil): Delivers tangy, concentrated tomato flavor.
2 tsp coconut sugar: Omit if avoiding sugar, or substitute with a little stevia for a touch of sweetness.
12 small habanero peppers (deseeded and chopped): Adjust spice to preference; or substitute with 1 chipotle pepper in adobo sauce (note: this will make the recipe no longer raw).
12 tsp nutritional yeast (optional): Adds a savory, cheesy flavor.
~1/4 cup water: Add more if needed to achieve desired consistency.
For Garnish/Serving (Optional)
Tortillas
Cilantro
Avocado
Radish
Instructions:
1. Soak SunDried Tomatoes:
Place sundried tomatoes in a small bowl and cover with warm water. Soak for at least 5 minutes to soften.
2. Prepare Walnuts:
Add raw walnuts to the bowl of a food processor. Pulse into a semifine meal, ensuring not to overprocess (to prevent forming walnut butter). Transfer processed walnuts to a medium mixing bowl and set aside.
3. Make the Sauce:
Drain the sundried tomatoes, reserving the soaking water in a small bowl. Add the drained tomatoes to the food processor along with garlic, sea salt, smoked paprika, cumin, chili powder, coconut sugar, habanero peppers, and nutritional yeast (if using). Blend into a smooth paste, adding 1 tablespoon (15 ml) of the reserved soaking water at a time until a thick, pourable sauce forms.
4. Adjust the Flavor:
Taste the sauce and refine the flavor as needed. Add more salt for saltiness, garlic for a punch, peppers for heat, cumin for smokiness, or coconut sugar to balance the spice.
5. Combine with Walnuts:
Pour the sauce into the bowl with the processed walnuts. Stir until evenly combined. Taste and adjust seasonings further, if necessary. Add more salt, spices, or a splash of water for desired consistency.
6. Serve and Enjoy:
Use the walnut taco “meat” as a filling for tacos, salads, nachos, burritos, or other dishes. Enhance with optional garnishes like cilantro, avocado, radish, or tortillas.
7. Store Leftovers:
Store in an airtight container in the refrigerator for up to 57 days, or freeze for up to 1 month. Thaw frozen portions overnight in the refrigerator before use.
Tips for Success:
Walnut Substitutes: If avoiding walnuts, try pecans or sunflower seeds for a similar texture.
Spice Control: Start with a smaller amount of habanero and increase gradually to achieve your preferred level of heat.
Raw Consistency: If a smoother texture is desired, pulse the walnuts more finely or blend part of the mixture.
Recipe Details:
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: ~6 servings (depending on portion size)
This quick and flavorful raw vegan taco “meat” delivers bold, smoky flavors and a satisfying texture, perfect for versatile plantbased meals. Customize to your spice preferences and enjoy guiltfree!
