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.
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.
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! :-) Hope you all have a great week!
If you like these vegan tacos with lentil walnut meat or Mexican food in general, check out this tofu chili:
Vegan Tacos with Lentil Walnut Meat
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.
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 😁
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!
So good! Thank you!
Biggest problem I see with this recipe is actually getting the “meat” to the taco without eating it all first. Supper isn’t for another 30 minutes and I think I have 1/2 of it eaten already! DEE-licious! You need to try this. I toasted the walnuts in the oven for 10 minutes, that’s about the only change I made.
Excuse me while I go have just ONE more spoonful…..
I made these for dinner last night. Everyone loved them. We will for sure be having these again! Thank you!
I made these tacos for dinner tonight, they were wonderful ! Thank you!
Is it one cup of cooked lentils or one cup uncooked?
I have the same question! It makes a huge difference in the texture. I’ve tried it both ways, and think I like it better with less lentils, but then it makes a lot less and it’d be much higher in fat because you’re eating more walnuts. Would love to know how it was intended!
The absolute best vegan taco meat I have made since becoming vegan over 2 years ago. My search is finally over. I LOVE YOU! Thank you so much for this recipe!!!
Hi Heidi, Thanks so much for your comment. So glad you like it this much! <3
Does this meat hold up well in the freezer?? Also how long does the sour cream last? Looks amazing ?
Hi Jenna, Thanks so much! :-) The sour cream lasts for about 2 days in the fridge if you put it in an airtight container. Unfortunately I haven’t tried freezing the lentil walnut meat myself yet, but a friend of mine did and she said it worked pretty well. Hope that helps!
I made these yesterday and they were simply amazing!!!! The sour cream is great too! Thank you for sharing!
Hi Sina, I made these tacos for lunch today as my friend stopped by and we loved them, all of us, including my kids and husband. I go almost 100% vegan and your recipes are so refreshing and original. You are great inspiration. Thank you!
Hi Michaela, So glad you guys liked them! They’re one of our favorites around here too! :-) And thanks so much for the compliment. So great to have you as a reader!!
Woowwww, this looks sooo delicious! I love the idea of replacing minced meat with walnuts and lentils, this will come on my list of “recipes-I-want-to-try-very-soon-because-they-look-so-delicious” ;)
Thanks, Frauke! So glad you like it. It’s one of our favorite recipes around here. Perfect for Taco Tuesday! :-)