30 minutes is all that stands between you and these delicious tacos! This twist on the classic Mexican favorite is loaded with fiber rich quinoa and walnuts.
To achieve that taco meat texture: chop your walnuts finely. You can also throw them in the food processor if that's easier. The walnuts are going to give your "taco meat" that signature texture so they should resemble crumbly ground beef.
Add more water as needed to make sure the "meat" doesn't dry out or stick to the bottom of the pan while cooking. Start with 1/2 a cup of water and add more if necessary. Different pans will cook differently. You want the taco "meat" to have the same texture and moisture level as regular meat so just keep that in mind when adding the water.
Get creative with your toppings! Boost the flavor of your vegan tacos with black beans, (vegan) refried beans, salsa, onions, sliced cabbage, cilantro, or Pico de Gallo. These options will add tons of flavor and more nutritional value than traditional cheese and sour cream taco toppings.
This vegan taco "meat" freezes well which makes it one of our family's favorites. Store leftover taco "meat" in an airtight container and store it in the freezer for up to 2 months.
To reheat frozen taco "meat", allow it to thaw overnight in the fridge, then heat it in a saute pan over medium heat, adding water as needed and stirring frequently until it's heated through. Be sure to season to taste with salt and pepper.
Keywords: vegetarian tacos, healthy tacos, walnut tacos, quinoa tacos