Celebrate World Vegetarian Day with Walnut Tacos!

Today is World Vegetarian Day, which marks the start of Vegetarian Awareness Month. It’s also Meatless Monday – so it’s the perfect time to try out this super easy recipe for meatless tacos made from (drumroll please)…. walnuts!

Yep, you read that correctly. Walnuts. Due to their crumbly texture, these nuts make an excellent substitution for ground beef or turkey. They also have a similar color, so you might be able to trick even the pickiest meat-eaters into trying a taco or two!

Meatless Walnut Tacos


Soak, rinse and drain walnut pieces (this helps soften both the texture and taste). Toss walnuts, soy sauce and olive oil in food processor and blend until you achieve a crumbly meat-like consistency. Blend together with spices and onion, saute for several minutes. (I added a small amount of water to the pan.)

Fill tortilla shells with walnut “meat”, shredded cheese, avocado slices, diced tomatoes, sour cream, salsa and any other toppings you desire!

Raw/vegan variation:

  • Switch out regular soy sauce for unpasteurized Nama Shoyu
  • Mix the walnuts, olive oil, soy sauce and spices together in food processor – no need to heat
  • Substitute dairy (sour cream and cheese) for a cashew-based version
  • Use lettuce wraps rather than tortilla shells

 

UPDATE: I made these for my boyfriend, who very rarely agrees to eat a vegetarian meal. He couldn’t figure out what the “meat” was made out of, even after tasting it – he was quite surprised when I told him it was walnuts. But he loved the tacos – success!

                             

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10 comments on «Celebrate World Vegetarian Day with Walnut Tacos!»

  1. Liz Lotts says:

    Taco Tuesday has now been moved to Meatless Monday. haha These look delicious! The walnut “meat” looks just like ground turkey – amazing. Thanks for the recipe, Katie. :-)

  2. ASD says:

    Looks delicious – will definitely have to try!

    1. Katie @ Vitacost says:

      Let us know how it turns out!

    2. Luci says:

      No, I think you will be fine using oil packed. Just try and dry them off as much as you can so the oil doesn’t make the ritocta too runny but I really don’t think it should matter. Hope you like it!

  3. Stuart says:

    Made this last night. One word AMAZING

  4. Annette says:

    How do you substitute the dairy version of (sour cream and cheese) you mention cashews. Is there a mixture to make with the cashews? Please can you explain.

    1. Katie @ Vitacost says:

      Annette, here’s a simple recipe for cashew sour cream:
      -1 cup raw cashews (not salted or roasted)
      -1/4 teaspoon sea salt
      -2 tsp apple cider vinegar
      -2 Tbsp lemon juice
      Soak cashews in water for a few hours, then drain and add to food processor with the rest of the ingredients. Puree until smooth. Be sure to refrigerate any leftovers. :)
      Cashew cheese is a bit more complicated, so I like to use Daiya brand vegan cheese.

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