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The whole family is going to adore these Vegan Walnut Tacos! They're filled with walnut taco meat, black beans and avocado and are a healthy and delicious plant-based alternative to traditional tacos.
You saw this coming right? I just shared the recipe for vegan walnut taco meat, so of course I wanted to share an actual walnut taco recipe to go along with it.
These tacos are, in one word, phenomenal. As much as I love "regular" tacos, these are a wonderful meatless substitute (i.e. ideal for "Meatless Monday") and taste eerily similar to ground beef.
I decided to top the tacos not only with the vegan taco meat, but also with black beans for even more protein, sliced radishes, avocado, and of course my favorite chipotle aioli.
Basically, everything wonderful and delicious packed into one vegan taco recipe.
- Easy to customize to your liking (SO many topping options!)
- Filled with my favorite walnut taco meat, which is made with walnuts and shiitake mushrooms
- A healthy, vegan-friendly taco recipe that's ready in about 15 minutes
Walnut taco meat: No substitution; this is the "meat" of the recipe, and it'll fool any meat eater into eating delicious vegan tacos.
Black beans: Could also substitute chickpeas (drained and rinsed) or cooked lentils instead.
Chipotle aioli: Ok so you don't have to include the aioli -- I love it so much the flavor pairs perfectly with these tacos, but you could also opt for a simple hot sauce like Cholula if you're looking for a substitution.
These tacos truly could not be simpler. The walnut taco meat takes less than 10 minutes to prep, and after that it's just adding your toppings!
First: Prep the taco "meat". Follow the walnut taco meat recipe instructions, then set the meat aside.
Second: Assemble the tacos. Heat your tortillas directly over the stove/grill, or in a skillet, then fill them with the vegan taco meat, along with your toppings of choice. I recommend black beans, radishes and avocado, but feel free to customize them to your liking!
Tips and tricks
Other topping options include: diced bell pepper, pico de gallo, guacamole salsa, Instant Pot Spanish rice, and/or sliced jalapeño. Oh, and if you're making these in the summertime, you MUST serve my grilled corn kale salad on the side.
Yes and no. You can definitely make the walnut taco meat in advance and store it in a sealed container in the refrigerator for up to 4 days. But, I'd wait until you're ready to eat/serve these before adding the toppings.
No, but they can be! The taco meat uses soy sauce, which isn't gluten free or paleo. But, if you want to make these gluten free, simply sub coconut aminos or tamari instead, and use gluten free tortillas!
More tasty vegan recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!