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.
- 1/2 cup quinoa, uncooked
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, thinly sliced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup finely chopped toasted walnuts
- 1/2 cup water, more as needed
- 3 tablespoons low sodium soy sauce
- 1 tablespoon fresh lime juice (about half a lime)
- Kosher salt
- fresh cracked pepper
- 8 flour tortillas
- Add quinoa and water to a small pot. Bring to a boil and cook quinoa according to package directions. Fluff with a fork and set aside.
- Heat oil in a large saute pan over medium heat. Add onion and cook, stirring frequently for about 4 minutes.
- Add garlic, cumin, chili powder, garlic powder, paprika, walnuts, quinoa, water, soy sauce, and lime juice. Stir until well combined.
- Cook, stirring frequently for about 2 minutes or until everything is heated through.
- Season to taste with salt and pepper.
- Serve with Avocado Sauce, Pico de Gallo, diced red onion, and sliced jalapeno!
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.
- Category: Main Dish
- Method: Stove Top
- Cuisine: Vegan
Keywords: vegetarian tacos, healthy tacos, walnut tacos, quinoa tacos