Lentil Walnut Taco Meat
This Lentil Walnut Taco Meat is a delicious filling for your tacos, burritos, and more! Vegan, oil free, gluten free, and soy free, it's a great recipe for taco night!
Servings: 4
Calories: 248.4kcal
Ingredients
- 1 cup dry brown lentils
- 2 ½ cups vegetable broth
- ¾ cup chopped walnuts
- 1 cup diced onion
- 3-5 cloves garlic finely minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon chipotle chili powder
Instructions
- Place the lentils and vegetable broth in a medium pot and bring to a boil. Reduce heat to low and cook for about 20 minutes, until the lentils are soft, but not mushy.
- In a non-stick or stainless steel skillet, sauté the diced onion until it becomes translucent. Add a small amount of water to the pan if it begins to stick.
- Add in the garlic and sauté for another minute, until the garlic is fragrant.
- Add the walnuts, and sauté for a few minutes to toast them. Then add the spices and tomato paste, and stir to coat the onions and walnuts.
- Mix in the lentils and cook briefly. If there is liquid left from cooking the lentils, simmer until the liquid is evaporated. If the mixture is too dry, add a small amount of water.
- Cooking longer will result in mushier lentils, more like the texture of refried beans.
Nutrition
Calories: 248.4kcal | Carbohydrates: 29.8g | Protein: 11g | Fat: 10.4g | Sodium: 282.6mg | Fiber: 15.2g | Sugar: 3.6g | Vitamin A: 683.94IU | Vitamin C: 4.5mg | Calcium: 74.23mg | Iron: 4.13mg