Raw Vegan Spicy Walnut “Meat” for Tacos and More Recipe

Introduction

This raw vegan spicy walnut “meat” is a savory and flavorful plant-based alternative that’s perfect for anyone looking to enjoy a delicious meatless dish. It’s simple to prepare using whole food ingredients and a food processor, making it ideal for quick meals, gatherings, or transitioning to a plant-based diet.

Ingredients

• 2 cups raw walnuts, soaked overnight, drained and rinsed
• 1 cup sun-dried tomatoes (if oil-free, soak in filtered water until soft, then drain and pat excess water off)
• 1 clove garlic
• 1 tsp fajita seasoning blend (salt-free recommended)
• 1/2 tsp smoked paprika
• 2 Tbsp lemon juice
• 1/4 cup yellow onion

Instructions

1. Step 1: Soak the raw walnuts overnight in water. After soaking, drain and rinse them thoroughly.
2. Step 2: If using oil-free sun-dried tomatoes, soak them in filtered water until soft, then drain and pat dry.
3. Step 3: Combine the soaked walnuts, sun-dried tomatoes, garlic, fajita seasoning, smoked paprika, lemon juice, and yellow onion in a food processor.
4. Step 4: Pulse the mixture until it reaches a coarse crumble texture, resembling ground meat. Avoid over-processing to maintain some texture.
5. Step 5: Serve the walnut meat as a filling for lettuce wraps, tacos, stuffed peppers, or any other dish of your choice. Romaine or butter lettuce works best for wraps as they hold well.

Tips & Variations

• Try substituting walnuts with Brazil nuts if you have a walnut sensitivity; pecans are not recommended due to their distinct flavor.
• Use cauliflower rice as a raw, grain-free alternative when preparing stuffed peppers with this walnut meat.
• Store any extra walnut meat with fresh salsa, pico de gallo, and chopped veggies for easy meal prep throughout the week.

Storage

Store the walnut meat in an airtight container in the refrigerator for 3 to 5 days. It keeps well and can be easily reheated by bringing to room temperature or served cold, depending on the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sun-dried tomatoes that are packed in oil?

Yes, but it’s best to pat off any excess oil before using to avoid adding unwanted grease to the dish.

Do the walnuts need to be soaked in the refrigerator or at room temperature?

Soaking them at room temperature is perfectly fine and helps soften them for easier blending.

Raw Vegan Spicy Walnut “Meat” for Tacos and More Recipe

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★★★★★

4.5 from 69 reviews

• Author: Harper
• Total Time: 10 minutes active time plus overnight soaking
• Yield: 4 to 5 servings 1x
• Diet: Vegan

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Description

This Raw Vegan Spicy Walnut “Meat” is a delicious, savory, and spicy plant-based alternative to ground meat. Made from whole food ingredients like soaked walnuts, sun-dried tomatoes, spices, and lemon juice, it offers a healthy, unprocessed option perfect for raw food diets or anyone looking to enjoy a flavorful meatless dish. It’s versatile enough for tacos, wraps, stuffed peppers, or salads, and requires no cooking – just a quick blend in a food processor to create a satisfying, crumbly texture. This recipe is ideal for transitioning to a plant-based lifestyle and pleases both vegans and meat-eaters alike.

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Ingredients

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Main Ingredients

• 2 cups raw walnuts, soaked overnight, drained & rinsed
• 1 cup sun-dried tomatoes, oil-free, soaked in filtered water until soft, drained and patted dry
• 1 clove garlic
• 1 tsp fajita seasoning blend (salt-free, e.g., Spice Hunter brand)
• 1/2 tsp smoked paprika
• 2 Tbsp lemon juice
• 1/4 cup yellow onion

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Instructions

1. Prepare the walnuts: Soak 2 cups of raw walnuts overnight at room temperature. Once soaked, drain and rinse them thoroughly to remove any bitterness and soften the nuts for blending.
2. Soften the sun-dried tomatoes: If using oil-free sun-dried tomatoes, soak them in filtered water until they are soft and pliable. Drain well and pat off excess water to prevent sogginess.
3. Add ingredients to food processor: Place the soaked walnuts, softened sun-dried tomatoes, 1 clove garlic, 1 tsp fajita seasoning, 1/2 tsp smoked paprika, 2 tablespoons lemon juice, and 1/4 cup chopped yellow onion into a food processor.
4. Pulse to desired texture: Pulse the mixture until it forms a coarse crumbly texture resembling ground meat. Be careful not to over-process into a paste; you want a crumbly, meaty consistency.
5. Serve and enjoy: Use this raw walnut meat as a filling for lettuce tacos, veggie wraps, stuffed peppers, zucchini boats, or taco salads. Romaine or butter lettuce works best for wraps as they hold the filling well.
6. Storage and make-ahead tip: Store the walnut “meat” in an airtight container in the refrigerator for 3 to 5 days. Prepare in advance along with other toppings like pico de gallo or salsa for easy meal assembly throughout the week.

Notes

• This recipe is completely raw and vegan—no cooking needed.
• Use oil-free sun-dried tomatoes and soak them to maintain raw food integrity.
• Romaine or butter lettuce are preferred for wraps due to their sturdy leaves.
• You can substitute Brazil nuts for walnuts if you have a walnut sensitivity, but pecans are not recommended due to flavor differences.
• Perfect for meal prepping multiple dishes for the week using one batch.
• Pat excess oil off sun-dried tomatoes if they come in oil for a less greasy texture.
• Soaking nuts at room temperature is preferred for optimal softening.

• Prep Time: 10 minutes (plus overnight soaking time)
• Cook Time: 0 minutes
• Category: Meat Alternative
• Method: Blending
• Cuisine: Raw Vegan

Keywords: raw vegan, walnut meat, meat alternative, vegan taco meat, plant-based, raw food recipe, spicy walnut meat, lettuce tacos, raw vegan meat