Tempeh Lentil Walnut Taco "Meat"
Mar 28, 2025
Before We Dive Into This Delicious Recipe…
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Now, let’s get into the details of this incredible recipe! 🌱
Tempeh Lentil Walnut Taco "Meat"
Ready in: 10 minutes | Serves: 4-6
This taco meat is so yummy and super easy to throw together! If you don't like the crunchy texture with the walnuts, you can sub out the walnuts for extra lentils! It makes for the perfect texture of taco meat and is super high in protein and nutrients!
Ingredients
- 1 16-oz package tempeh, crumbled
- 1/2 cup walnuts (optional, for a richer texture but can be swapped out for lentils)
- 1/2 cup cooked lentils (or use canned, drained. Double this if not using walnuts)
- 1 tsp vegetable broth paste (or my favorite is beef-less broth)
- ½ cup of water
- 2 TBSP soy sauce
- 1 TBSP tomato paste
- 1 TBSP maple syrup
- 1 TBSP taco seasoning (store-bought or homemade)
- 8-10 small tortillas
Toppings (Optional but delicious!):
- Shredded lettuce or cabbage
- Diced tomatoes
- Sliced avocado or guacamole
- Chopped cilantro
- Pickled onions
- Salsa or hot sauce
- Lime wedges
Instructions
- Process for Ground "Beef" Texture:
- Add tempeh, walnuts, and lentils to a food processor.
- Pulse 6-8 times until it looks like crumbled ground beef (don’t over-blend!).
- Sauté & Season:
- Heat a nonstick skillet over medium heat.
- Add the tempeh mixture and dry sauté for 2-3 minutes to toast slightly.
- Add vegetable broth (or paste and water), soy sauce, tomato paste, maple syrup, and all seasonings.
- Stir well and cook for 5-7 minutes, until it absorbs the flavors and thickens.
- Warm the Tortillas:
- Heat tortillas in a dry pan for 30 seconds per side or wrap them in a damp towel and microwave for 30 seconds.
- Assemble & Enjoy!
- Spoon the taco filling into tortillas.
- Add lettuce, tomatoes, avocado, cilantro, and any other toppings.
- Squeeze fresh lime juice on top.
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