Lentil Walnut Taco Meat Bowls
This ingenious taco meat combines pulsed walnuts and brown lentils seasoned with classic Mexican spices to create a texture that is remarkably similar to ground beef. Served over rice with all the fixings, it is a complete and protein-rich vegan feast.
A satisfying Mexican-inspired bowl featuring lentil and walnut taco meat packed with protein and bold spice.
Nutrition per serving
Ingredients
base
protein
seasoning
topping
Instructions
Pulse the Walnuts
Place raw walnuts in a food processor and pulse 6 to 8 times until they resemble a coarse crumble roughly the size of ground meat. Be careful not to over-process into a paste or butter.
Cook the Taco Meat
In a large skillet over medium heat, combine pulsed walnuts and cooked brown lentils. Add chili powder and ground cumin and stir everything together until the mixture is evenly coated and fragrant.
Brown and Develop Flavor
Cook the lentil walnut mixture, stirring occasionally, until it darkens slightly and develops a toasty aroma. Add a splash of water if it seems too dry and cook until evaporated for a more concentrated flavor.
Build the Bowls
Divide warm brown rice between four bowls and top with generous portions of the lentil walnut taco meat. Spoon salsa over the top and add any additional toppings you enjoy such as avocado or lettuce.
Substitutions
Common mistakes
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