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Vegan Tacos with Lentil Walnut Meat

Vegan Tacos with Lentil Walnut Meat

This recipe is inspired by Angela Liddon's "Ultimate Green Taco Wraps".
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author Sina


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


  • 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.