At first, the idea of a walnut and lentil based taco might seem less than good. But try it. It is tasty!
Based on the recipe from OhSheGlows and then tweaked
FOR THE LENTIL-WALNUT MEAT (MAKES 2 1/2 CUPS):
- 1 cup uncooked lentils (you will need 1 3/4 to 2 cups cooked lentils)
- 1 and 1/2 cup walnut pieces, toasted
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- dash pf pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water
- Cook the lentils: Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use – see package). Drain off excess water.
- Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Do not overcook. Set aside to cool for a few minutes.
- Prepare the taco meat: Add all the ingredients including cooked lentils, the toasted walnuts, spices, oil and water, into a food processor and pulse until chopped (make sure to leave texture).
- Salt to taste.
Add lentil walnut meat to corn tortillas (I fry mine in vegetable oil and then dry them on paper towels…trying to keep them properly shaped (folded) as I fry them). An alternative is to spray the tortillas with oil and then pan heat or use the oven. Just don’t use those dry preshaped things from the store.
Top with vegan sour cream, diced tomatoes, avocado or guacamole, lettuce, salsa, hot sauce. You can also wrap these in lettuce leaves. Alternative is to add fried bell peppers and onions as a topping, similar to a Mexican Fajitas veggie dish.
Serve with beans, rice.