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    Vegan Tacos with Lentil Walnut Meat

    Published: Aug 11, 2015 · Modified: Aug 11, 2020 by Sina · This post may contain affiliate links · 58 Comments

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    Vegan Tacos with Lentil Walnut Meat

    Who needs ground beef when you can fill your tacos with this delicious lentil walnut meat? I’ve always loved tacos, burritos, and Mexican food in general, but these vegan tacos with lentil walnut meat and homemade cashew sour cream we had the other day seriously blew my mind! A fresh, healthy, and savory filling topped with creamy sour cream all in a crispy portable shell – I mean how much better can life actually get?!

    If you want it even healthier, try serving the filling in lettuce shells. Of course the taco lettuce wraps can’t make up for the crispiness of the real taco shells, but it’s still really delicious and just perfect for a healthy snack or a light dinner.

    Vegan Tacos with Lentil Walnut Meat

    Vegan Tacos with Lentil Walnut Meat

    The lentil walnut meat already tastes awesome on its own, but I think it’s even better with sour cream. I just love the combo of this hearty vegan meat alternative (I actually hate using this word as it’s not just a substitute but sooo much better!) and the creaminess and slightly sour taste of cashew sour cream. I also like eating this easy vegan version of sour cream together with potatoes and salad. The recipe really couldn’t be easier. You only need four ingredients (not including salt and pepper): cashews, water, one clove of garlic, and lemon juice. Combine all ingredients in a blender and process until smooth. I also used avocado, kidney beans, corn, tomatoes, and some lettuce to fill the taco.

    Vegan Sour Cream

    Vegan Tacos with Lentil Walnut Meat

    Vegan Tacos with Lentil Walnut Meat

    I hope you like Mexican food as much as I do and give these vegan tacos with lentil walnut meat a try! If you do let me know how you liked them. I always love hearing from you guys! 

    Related vegan taco recipes: 

    • Jackfruit Tacos
    • Vegan Cauliflower Tacos 
    • 15 Drool-Worthy Vegan Tacos 

     

     

    If you like these vegan tacos with lentil walnut meat or Mexican food in general, check out this tofu chili:

    Spicy Vegan Tofu Chili

     

    Vegan Tacos with Lentil Walnut Meat

    Vegan Tacos with Lentil Walnut Meat

    This recipe is inspired by Angela Liddon's "Ultimate Green Taco Wraps".
    4.06 from 19 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 30 mins
    Cook Time: 20 mins
    Total Time: 50 mins
    Author: Sina

    Ingredients

    For the lentil walnut meat:

    • 1 cup walnuts
    • 1 cup brown lentils
    • 1 tablespoon olive oil
    • 1/2 onion, finely chopped
    • 1 tablespoon tomato paste
    • 1/2 cup diced tomatoes
    • 1 teaspoon cumin
    • 1 teaspoon paprika powder
    • 2 teaspoons oregano
    • salt
    • black pepper

    For the vegan sour cream:

    • 1 cup cashews, soaked for 30 minutes
    • 1/4 cup lemon juice
    • 1 clove of garlic
    • salt
    • black pepper

    For the tacos:

    • 1 tomato
    • 1 avocado
    • 1 cup kidney beans
    • 1 cup corn
    • lettuce
    • about 8 taco shells

    Instructions

    • Cook the lentils according to the instructions. Drain and set aside. In a medium pan, roast the walnuts without oil for about 2 minutes or until they're lightly golden. Put the walnuts and the cooked lentils in a food processor and process until chopped. Make sure to leave some texture!
    • In a medium pan, heat the olive oil over medium heat and sautée the onions for about 3 minutes. Then add the lentil walnut mixture and stir in the tomato paste. Cook for 2 minutes. Add the diced tomatoes and the spices (paprika powder, cumin, oregano, salt, and pepper).
    • Make the sour cream: Drain the cashews and put all ingredients in a food processor and process until smooth. Season with salt and pepper.
    • Fill the taco shells with the lentil walnut meat, tomato, avocado, kidney beans, corn, and lettuce and top with sour cream.
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    Previous Post: « Pink Watermelon Lemonade
    Next Post: Pineapple Buckwheat Pancakes with Coconut Cream »

    Reader Interactions

    Comments

    1. Brian

      July 06, 2019 at 5:17 am

      5 stars
      This recipe is incredible, so tasty. I used natural coconut yoghurt for the sour cream and it turned out amazing. The walnut/lentil mince is such a great meat alternative too. I’m always on the look out for tasty vegan recipes, this is definitely at the top of the list.
      Thank you so much and keep up the great work 😁

      Reply
    2. Natalie Yosipovitch

      March 28, 2019 at 4:28 am

      5 stars
      Incredible recipe! Featuring it on my blog tomorrow morning in my southwestern taco recipe. Thank you for sharing, even my carnivorous family members loved it!

      Reply
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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