Lentil-Walnut Taco Filling

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Lentil-Walnut Taco Filling

You're going to love this vegan lentil-walnut taco filling. Change the seasonings and you'll find other ways to use this gluten-free ground meat substitute.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Mexican

Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian, WFPB

Servings:

Calories: 106kcal

Author: Heather Reseck, RDN

Ingredients

1 cup walnuts
2 tablespoon mushroom powder optional
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground coriander
2 cups cooked brown lentils thoroughly drained

Instructions

Heat oven to 350°F. Place walnuts, mushroom powder, if desired, chili powder, paprika, onion powder, garlic powder, cumin, and coriander in a food processor; process until walnuts are finely chopped.
Add 1 cup lentils and pulse several times. Add remaining lentils and pulse several times.
Transfer to a rimmed baking sheet and spread out in an even layer. Bake until heated through, about 10 minutes. Stir. If the mixture is too moist, bake until a slightly crumbly, yet still moist texture, about 10 minutes. Makes about 2 cups.

Notes

Serving Ideas:

Serve in Soft Tacos, lettuce wraps, or burritos.
Add to burrito bowls or enchiladas.
Serve with Cilantro-Lime Cabbage Slaw.

Variations:

Lentil-Walnut Taco Filling with Toasted Walnuts: Toast walnuts before grinding.
Lentil-Sunflower Seed Taco Filling: For a nut-free version, substitute sunflower seeds for the walnuts.
Gluten-Free Ground Meat Substitute: Omit chili powder, cumin, and coriander. Use in spaghetti or cabbage rolls..

Tips:

The easiest way to thoroughly drain lentils is to drain them immediately after cooking. This is important in order to reduce excess moisture.
To further reduce the moisture content, spread cooked lentils out on two dinner plates or a baking sheet until cool. Freeze extra in a zip-top bag to make them easier to measure out and defrost.
This recipe works best with lentils that have been cooked ahead and refrigerated.
• Petite brown lentils work especially well in this recipe because they have superior flavor and hold their shape when cooked which makes them easier to drain. One popular variety is Pardina, also known as Spanish petite brown lentils.
If you don’t have a food processor, grind the walnuts in a blender until finely ground. Or finely chop. Mix all the ingredients together in a mixing bowl.

Nutrition