Taco "Meat"
Servings: 2
Ingredients
- 1 cup (110g) raw walnuts (see Notes)
- 1/2 cup (50g) sun-dried tomatoes (see Notes)
- 2 teaspoons (10ml) coconut aminos
- 1 teaspoon (2g) ground cumin
- 1 teaspoon (2g) ground coriander
- 1/4 teaspoon (1g) garlic powder
- 1/4 teaspoon (1g) onion powder
- 1/8 teaspoon (0.25g) chili powder
- 1/8 teaspoon (0.75g) Celtic sea salt
Instructions
- Throw all of the ingredients into a food processor fitted with the s blade, and process until the mixture is a red color and a texture similar to ground beef.
- Consume immediately, or transfer to a sealed container in the fridge for up to 5 days, or the freezer for up to 3 months.
Video
Notes
YIELD: Makes about 1 1/2 cups (210g).
SERVING: 1 serving = 3/4 cup (105g).
WALNUTS: Activate per the instructions on the ACTIVATING FOODS page to support better digestion. You must use dry activated nuts (soaked and dehydrated or toasted), not wet walnuts or your taco meat will be slimy. Substitute with blanched, slivered almonds.
SUN-DRIED TOMATOES: Use soft, julienned, sun-dried tomatoes sold in dry packs for the best color and easiest mixing. If you purchase sun-dried tomatoes packed in oil, drain thoroughly, and pat the excess oil off before using.
FOOD COMBINING: Combines well with other protein fats (nuts and seeds), animal protein, leafy greens, non-starchy vegetables, sea vegetables, fruit, or any of the Magic Foods (that combine well with any foods). Does not combine well with quinoa (or other grains), or starchy vegetables. Refer to the FOOD COMBINING page and the SK60® Master Food Combining cheat sheet.
Nutrition
Calories: 377kcal | Carbohydrates: 17g | Protein: 10g | Fat: 33.4g | Saturated Fat: 3.1g | Sodium: 259mg | Potassium: 727mg | Fiber: 6g | Sugar: 7g | Calcium: 72mg | Iron: 3mg
Absolutely delicious! The walnuts gives this recipe a nice meaty texture, and the seasonings top it off.
Do you activate the walnuts for this recipe?
Ideally, you will activate all nuts and seeds (except for hemp, chia, and flax) before using. Use DRY activated walnuts in this recipe, NOT wet. (So, soaked and dehydrated.)
The texture and color matched that of meat, impressive. but it tastes overwhelmingly walnut-ty probably because it is made mostly of walnuts. Now, here’s the deal – I did not activate my walnuts. I’m curious and think that maybe with activating, the strong semi-bitter taste would die down a bit. Thoughts?
It sounds like your walnuts were rancid. Make sure you use fresh walnuts, as they are highly susceptible to rancidity, and when they go bad, they do, indeed taste terrible, and get very bitter. When you use fresh walnuts and use the measurements prescribed of the spices and other ingredients, this taco meat does not taste like walnuts, and it does not have a bitter aftertaste. This recipe can also be made with blanched almonds instead of walnuts.
I love this mix, I have made it quite a few times and love it in a lettuce leaf with the sour cream, the pico de gallo and some avo… my 12 year old son likes it too… I prefer it cold but you can heat it up.
This is SO good. Served it to some friends last night and they LOVED it. On greens with the pickled onions, tomatoes, avacado and vegan sour cream… delish!
I had some ground beef to use up so I made the taco seasoning (only left out the walnuts and sun dried tomatoes). I tripled the ingredients to work with 2 pounds of beef. It tastes as Tess would say “divine”! Im so pleased and satisfied after my meal. Thank you, Tess! You have brought joy to my kitchen!
I was wrong… tripled is too much… double for 2 pounds is much better.
At first I was a bit dubious about how enjoyable this would be as I am not (yet) vegetarian but remembered Tess talking about making this for a get together (I think a wedding reception?) and stated “all the omnivores were eating it all!” It is a very easy recipe and it does taste fantastic! I definitely did NOT feel like I was missing out on anything and in fact, it was better than any animal protein based taco meat I have ever had — especially with how I felt during and after I ate it. It holds up well… Read more »