This lentil walnut taco meat is vegan, gluten free, packed with plant based protein, and is a great alternative to meat! It comes together in 20 minutes and is perfect in burrito bowls.
My first lentil recipe!! Can you tell I’m excited?
Truth be told, I’m not much of a lentil eater. I think it’s the texture that really throws me off. Yup, I’m a texture gal. That’s part of the reason I avoided avocado, green beans, marshmallows (still kinda do if we’re being honest), and mashed potatoes for so many years. Avocados were always too slimy for me (lolololol clearly that’s changed), and same goes for lentils. I’m not about mushy food- give me all the crunch!
Anyways, given the fact that I don’t consume a ton of meat, I really should eat more lentils. After all, they’re a great source of plant based protein (18g per serving!), are packed full of fiber, and are incredibly versatile given that they take on the flavor you pair with it. Despite all this, I still lean towards my beloved quinoa and rice.
BUT, that all changes today with this dish. I got the inspiration for this dish from some random Pinterest board (cause isn’t that where everyone get their inspo from?), and I was immediately intrigued. My biggest struggle with this dish was cooking the lentils to the right texture- not mushy and lumped together, but cooked well.
The key for that, my friends, is easy- bring the water to hot, but not boiling. Sounds easy, works like a charm! Once you cook the lentils, it’s pretty straight forward, requiring just 7 ingredients that are all vegan & gluten free! The only “fancy” tool you’ll need is a food processor, but as you saw with recipes like these, I use it for EVERYTHING.
Not only is this taco meat vegan and gluten free, but it’s also packed with plant based protein & fiber! I paired it with a bowl of rice, corn, avocado, and all the burrito bowl fix-in’s, which I highly recommend. When you make this dish, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 cup cooked lentils
- 1½ cups walnuts
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp sea salt
- ½ tsp black pepper
- 2 tbsp lime juice
- Pre-heat your oven to 350 F.
- Cook your lentils until well done but not mushy. Set aside to cool completely.
- In a food processor, combine your walnuts, spices, and cooked lentils. Pulse until chopped and mixed, but still crumbly.
- Transfer to a baking tray and spread out evenly. Cook for 15 minutes, stirring around after 10 minutes.
- Remove from the oven and let cool completely.
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