Walnut and Tempeh Vegan Tacos

Two different ways to make vegan taco “meat”

Making awesome vegan tacos is super easy – I actually alternate between two different recipes for the “meat” and both are fabulous. The first is to use walnuts – it sounds weird but it really works. (Even my meat-eating friends enjoy these tacos.) And it doesn’t get much easier – just blend walnuts, olive oil and spices together in the food processor and put it in a taco shell! It’s even raw, which is always nice.

The second recipe is a marinated tempeh – if you crumble up tempeh it has a similar texture to ground beef. Then you just marinate it for an hour or two and heat it in a skillet on the stove (recipe below.)

In this instance I made both and mixed them together and that was fabulous too! Once you’ve got your “meat” just put a spoonful into some corn tortillas, top with chopped tomatoes and cilantro, maybe some lettuce and avocado…you probably know what you like to put on your tacos! Serve with a side of corn or beans for a super quick and easy weeknight dinner.

Vegan Tacos, two ways (Vegan, Gluten Free)

Each recipe makes enough filling for about 8 tacos

Raw Walnut “Ground Beef”

Ingredients:

  • 1 cup raw walnuts
  • 2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 tsp salt
  • 1/4 c. olive oil (or flaxseed oil)

Directions:

Blend ingredients together in a food processor until nuts are chopped fine. Serve.

Marinated Tempeh “Ground Beef”

Ingredients:

  • 1 12 oz package tempeh
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Lime juice
  • 1 tsp soy sauce or Braggs liquid aminos
  • Sprinkle of Tabasco sauce (to taste)
  • 1/2 jalapeno, seeds removed and chopped
  • 1 clove garlic, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 c. water

Directions:

Mix all ingredients except tempeh together in a medium bowl. Crumble tempeh into the marinade and let sit for at least one hour and up to overnight. When you are ready to make it, heat a medium skillet over medium heat and pour in the tempeh and the marinade. Heat, stirring occasionally, until liquid has evaporated and tempeh is heated through. Serve.

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