This walnut quinoa vegan taco meat is the perfect filling for tacos, burritos, enchiladas, taco salads, or quesadillas! Make Taco Tuesday dinner easy with this delicious 30-minute meal! Vegan, gluten-free.
*This recipe was originally posted on 11/7/17 but I updated it with new pictures and better recipe instructions on 7/28/19.
You are going to love this easy-to-make, 30-minute vegan taco recipe! The taco meat is loaded with flavor, healthy fats from the walnuts, and protein from the quinoa (it’s a complete protein!), black beans and lots of tasty toppings!
Switch up your regular Taco Tuesday routine with these delicious meatless walnut quinoa tacos for a healthy, quick, and family-friendly meal!
Do Vegans Eat Tacos?
Heck yeah, vegans eat tacos! It’s a major food group in our house. You just have to make sure that the taco filling is vegan instead of meat like in these spicy chipotle jackfruit tacos. Also, make sure to check the ingredients of your favorite tortillas as some tortillas are made with animal-based lard or honey.
What Are Vegan Tacos Made of?
Meatless tacos can be made with beans, lentils, nuts (like this walnut taco meat), roasted cauliflower, jackfruit, crumbled tofu, soy chorizo, vegan chicken (we like Gardein crispy chik’n strips) or vegan ground beef. My family loves these low-carb roasted cauliflower tacos and crispy bomb ass buffalo cauliflower tacos.
How to Make Vegan Tacos – Step by Step Instructions
Step #1 – Begin by cooking the quinoa in a separate pot according to the package instructions. If you don’t use pre-rinsed quinoa (like the quinoa that I buy from Costco) then make sure you rinse it or it will taste bitter once cooked).
Step #2 – Use a nut chopper or food processor to chop up two cups of raw unsalted walnuts. Add the chopped raw walnuts to a large pan over medium heat and toast them for about 5 minutes, stirring occasionally. You’ll know the walnuts are done when you can smell them and they turn a beautiful golden color. Be careful not to overcook and let the walnuts burn.
Step #3 – Add all of the dry seasonings, 1/2 cup of water or low-sodium vegetable broth, one 14 oz can of rinsed and drained black beans, and the cooked quinoa to the pan with the walnuts. Mix it all together and let it cook for 5 minutes or until it’s hot. If the pan gets too dry you may need to add more water or vegetable broth. Taste and add more seasonings to your desired preference.
Step #4 – Build your tacos! Warm a tortilla and then add sliced romaine (or green leaf lettuce, spinach, or mixed greens), 2-3 spoonfuls of the walnut quinoa taco meat, diced tomatoes, 5-Minute Rainbow Salsa, green onions, mashed avocado, hot sauce, and squeeze a fresh lime wedge over each taco.
Taco Topping Options
These are the best meatless tacos and toppings are endless based on your preference but the following are my favorite taco toppings:
- 5-Minute Rainbow Salsa
- Pickled Jalapenos
- Diced Tomatoes
- Guacamole or Seasoned Mashed Avocado
- Limes
- Vegan Cheese
- Store-Bought Salsa
- Hot Sauce
- Raw Sauerkraut
- Vegan Sour Cream (I always use Kite Hill Unsweetened Greek Yogurt)
- Sliced Green Onions
- Roasted Corn
What You Can Do With Leftovers?
If you have leftover walnut taco meat, you can store it in an airtight container in the fridge for 4-5 days. Use the leftovers to make more tacos, burritos, or taco salads. You can simply add the walnut quinoa taco meat to a big salad or you can follow this tutorial to make crispy baked taco shells out of leftover soft tortillas.
Are These Tacos Allergy-Friendly?
Yes, these walnut quinoa tacos are allergy friendly because they’re dairy-free, gluten-free (use gluten-free tortillas), soy-free, and oil-free. This recipe is also vegetarian, vegan, and WFPB.
Notes & Substitutions
- Use raw unsalted walnuts so you can control the amount of salt in the vegan taco recipe.
- You can use a nut chopper or food processor to chop the walnuts into small pieces.
- When you add the chopped raw walnuts to the hot pan, make sure that you occasionally stir the nuts and keep an eye on them so they don’t burn. As soon as you start to smell toasted nuts that means they’re done.
- I only added a couple shakes of cayenne pepper for a little bit of heat. You can omit it completely if you don’t like any heat or add more to taste.
- You may need to add a little bit more water or vegetable broth to the pan with the walnut and bean mixture if it gets too dry. If it starts sticking to the bottom of the pan then you need to add more liquid.
- Store the leftover taco meat in an airtight container in the fridge for 4-5 days or freeze it for a future meal. You can use the leftovers to make more tacos, burritos, or taco salads.
More Vegan Mexican-Inspired Recipes You’ll Love!
Sweet Potato & Black Bean Burritos
Quinoa & Mushroom Lettuce Cups
Salsa & Jackfruit Stuffed Peppers
Vegan Taco Bell Crunchwrap Supreme
Walnut Quinoa Vegan Tacos
Equipment
- Food Processor or Nut Chopper
- Large Pan
Ingredients
Vegan Taco Meat -
- 1/2 cup uncooked quinoa (rinsed and drained)
- 2 cups raw walnuts (unsalted)
- 2 tbsp taco seasoning
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- cayenne pepper (to taste)
- 1/4 tsp Himalayan pink sea salt
- 1/2 cup water (or low-sodium vegetable broth)
- (1) 14 oz can black beans (rinsed and drained)
Taco Toppings -
- romaine lettuce
- diced tomatoes
- avocado
- rainbow salsa (optional)
- vegan sour cream
- hot sauce
- lime wedges
Instructions
- Begin by cooking the quinoa in a separate pot according to the package instructions. If you don’t use pre-rinsed quinoa (like the quinoa that I buy from Costco) then make sure you rinse it or it will taste bitter once cooked).
- Use a nut chopper or food processor to chop up two cups of raw unsalted walnuts. Add the chopped raw walnuts to a large pan over medium heat and toast them for about 5 minutes, stirring occasionally. You’ll know the walnuts are done when you can smell them and they turn a beautiful golden color. Be careful not to overcook and let the walnuts burn.
- Add all of the dry seasonings, 1/2 cup of water or low-sodium vegetable broth, one 14 oz can of rinsed and drained black beans, and the cooked quinoa to the pan with the walnuts. Mix it all together and let it cook for 5 minutes or until it’s hot. If the pan gets too dry you may need to add more water or vegetable broth. Taste and add more seasonings to your desired preference.
- Build your tacos! Warm a tortilla and then add sliced romaine (or green leaf lettuce, spinach, or mixed greens), 2-3 spoonfuls of the vegan taco meat, diced tomatoes, salsa of choice, green onions, mashed avocado, hot sauce, and squeeze a fresh lime wedge over each taco.
Notes
- Use raw unsalted walnuts so you can control the amount of salt in the vegan taco meat recipe.
- You can use a nut chopper or food processor to chop the walnuts.
- Chop the walnuts into small crumbles that are about the same size as the quinoa so everything blends together.
- When you add the chopped raw walnuts to the hot pan, make sure that you occasionally stir the nuts and keep an eye on them so they don't burn. As soon as you start to smell toasted nuts that means they're done.
- I only added a couple shakes of cayenne pepper for a little bit of heat. You can omit it completely if you don't like any heat or add more to taste.
- You may need to add a little bit more water or vegetable broth to the pan with the walnut and bean mixture if it gets too dry. If it starts sticking to the bottom of the pan then you need to add more liquid.
- Here's the recipe for the rainbow salsa if you'd like to make it.
- Store the leftover vegan taco meat in an airtight container in the fridge for 4-5 days or freeze it for a future meal. You can use the leftovers to make more tacos, burritos, or taco salads.
