Vegan Walnut Taco Meat
Made with minimal pantry staples and lots of spices, this Vegan Walnut Taco Meat is the perfect meat substitute for all your tex-mex dishes!
Servings: 4
Calories: 304kcal
Equipment
- 1 food processor
Ingredients
- 1 cup walnuts
- 1 can black beans
- 1 small onion quartered
- 4 cloves garlic peeled
- 2 tablespoons tomato paste
- 1 tablespoon chili powder the American spice blend, not ground chilis!
- 2 teaspoons cumin
- 1 tablespoon soy sauce less sodium
- ½ teaspoon liquid smoke
- salt to taste
Instructions
- Preheat your oven to 375°F and lightly grease a baking sheet or line a baking sheet with a silicone baking mat. Set it aside.
- Place the onion and garlic in your food processor and process until well chopped/minced.
- Add in the remaining ingredients and pulse to combine, being careful not to over-process and turn everything to mush.
- Spread the wet mixture over your baking sheet in a thin, even layer.
- Bake the "meat" for about 30 minutes, flipping everything over in sections half way through baking.
- Allow the meat to cool a little bit so that it sticks together.
Notes
- Try not to break up the mixture too much when you're flipping the "meat" mixture over half way through baking. Flipping everything over in large sections keeps it from getting too crumbly.
Nutrition
Serving: 4g | Calories: 304kcal | Carbohydrates: 25g | Protein: 12g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 536mg | Fiber: 9g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 4mg