This raw vegan walnut taco meat is a great staple dish. Since it lasts 5 days in the refregirator, you can make it ahead and add a nice taco flair to various dishes throughout the week. I use it in raw vegan lettuce leaf tacos, raw vegan taco salads, raw vegan taco cucumber boats, raw vegan burrito bowls, you name it. This recipe was originally posted in the raw vegan lettuce leaf tacos recipe, but I am posting this separately so that it can be easily found on my recipe page.
- 2 cups walnuts
- 6 sun-dried tomatoes
- 1 garlic clove
- 2 teaspoons onion powder
- 1 Tablespoon + 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 Tablespoon tamari
- 1 teaspoon lemon juice
- 2 teaspoons maple syrup
- Soak the walnuts for 6-8 hours, rinse well and drain. Dry them in the dehydrator on 115℉ (46℃) for about 18 hours until completely dry.
- Lightly toast the walnuts on a dry skillet until they start to smell fragrant. Set aside and cool off.
- Soak the sun-dried tomatoes in water to soften. Drain and roughly chop.
- Add all the ingredients for the walnut taco meat into the food processor, and pulse until the walnuts become the size of ground taco meat. Do not process too much. It should look like crumbles. If you process it too much, it will become a taco meat paste!
Store the walnut taco meat in the refregirator in an air-tight container. Will keep for 5 days.