These walnut meat vegan tacos made in one pan are everything you can expect from the most delicious, savory and filling tacos + also good for you. Be extra with a drizzle of our delicious cashew queso, a homemade salsa and a fresh squeeze of lime.
Roughly chop the walnut pieces and place them in a bowl. Cover with boiling water and allow them to soak for 45 minutes or overnight. Drain well and transfer to the food processor bowl. Using the pulse button (pressing and stopping), chop the walnuts until finely minced but with a nice ground texture. (Do not over-process, make sure to keep some texture and do not turn this into walnut butter ;-) ).
2 cups raw walnut pieces
Preheat a large heavy bottom skillet over medium low heat. Add a light drizzle of olive oil (or water for WFPB) and sautee the onion until softened, translucent and starts to get some color. Give it a good 10 minutes or so.
1 yellow onion
Finely chop the sun dried tomatoes and add them to the pan with the onions. Give it a good mix then add the capers. Sautee a few more minutes together then push the mixture to the sides to create some space in the center of the pan.
4-5 sun dried tomatoes, 1 Tbsp capers
Drizzle a tiny drop of oil in the center and add the garlic. Cook about 20 seconds just until fragrant taking care not to burn it at all. Stir well.
1 garlic clove
Add In the the spices: coriander, cumin, onion powder, paprika, oregano, chili flakes and sumac if using. Toss to coat well for a minute or so until you can smell the aroma of the spices blooming. Stir in the tomato paste until combined well.
1.5 Tbsp tomato paste, 1 Tbsp onion powder, 2 tsp coriander, 2 tsp oregano, 2 tsp smoked paprika, 1 tsp cumin + more to taste, 1 pinch red chili flakes, 2-3 tsp sumac
Add the walnut meat and toss to coat well with everything in the pan. If needed add a drop of water to help lift up any spices from the bottom of the pan and loosen tings up. Stir in the tamari and adjust seasonings. Remove from heat.
2 cups raw walnut pieces, 2 tsp tamari
Serve the walnut meat in tacos topped with vegan queso, sour cream, tomato salsa, lime wedges and all your favorite toppings.
WFPB + Plantricious
Omit or replace any oil in the recipe with a splash of water or veggie stock. Use whole grain oil-free tortillas to make your. tacos.
Video
Notes
Storage + Reheating - A great recipe to make ahead, refrigerate up to a week or freeze for later in lidded containers. It can be reheated in a skillet on the stove top straight out of the freezer or spread on a baking sheet and placed under the broiler for a few minutes until golden around the edges. This step can also be done just after the initial cooking for a nuttier flavor for your tacos.
Add Mushrooms - About one cup of diced brown button mushrooms would work well here. Make sure to sautee them first until all moisture is evaporated and increase your seasonings to taste.
No Food Processor? - No problem! Although it does make the job so much easier, you can also chop the walnuts by hand after soaking until a very small mince texture is achieved.