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Vegan Taco Salad with Lentil Walnut Meat

Vegan Taco Salad with Lentil Walnut Meat

I can guarantee you nobody will miss the meat in this vegan taco salad with lentil walnut meat, black beans, and avocado! It's super delicious and healthy!
Course Main Course, Salad
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Author Sina


For the lentil walnut meat:

  • 1 cup walnuts
  • 1 cup brown lentils
  • 1 tablespoon olive oil
  • 1/2 onion
  • 1 tablespoon tomato paste
  • 1/2 cup diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon paprika powder
  • 2 teaspoons oregano

For the cashew sour cream:

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

For the salad:

  • 1 cup corn
  • 1 cup black beans
  • lettuce, roughly chopped
  • 2 green onions, cut into rings
  • 1/2 red onion, cut into half rings
  • 1 cup nachos
  • 1 avocado, cut into slices
  • 1/2 cup fresh cilantro
  • 1 tomato
  • 3/4 cup tomato salsa


  • 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.
  • In a large bowl, combine the lettuce, the corn, the tomato, the avocado, the salsa, and the black beans. Serve with the lentil walnut meat, cashew sour cream, and the nachos on top and sprinkle with green onions, red onions, and fresh cilantro.