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Home » Recipes » 30-Minute Meals

Vegan Walnut Tacos

By Erin · February 28, 2021 · Updated September 26, 2021 · Leave a Comment

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close up of a taco with text overlay

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.

close up of a taco on parchment paper with cilantro

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.

Recipe features

  • 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
taco ingredients on a table

Ingredient notes:

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.

Method

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!

tacos on parchment paper

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.

Can these be prepped ahead of time?

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.

Are these tacos gluten free/paleo-friendly?

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!

close up of a taco filled with walnut taco meat and avocado

More tasty vegan recipes

  • Tofu Banh Mi Sandwich
  • Air Fryer Sweet Potatoes
  • Easy Tofu Curry

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

close up of a taco on parchment paper with cilantro

Vegan Walnut Tacos

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 taco recipe.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 tacos
Author: Erin

Ingredients

for the tacos:

  • 6 corn tortillas
  • walnut taco meat
  • ½ cup black beans drained and rinsed
  • 3 radishes sliced
  • 1 avocado sliced
  • 3 tablespoon chipotle aioli or more

Instructions

  • Start by preparing the walnut taco meat, following the instructions as-is.
  • Next, heat your tortillas directly over your stove/grill, then fill them with the taco meat, black beans, radishes, and avocado, or your taco toppings of choice.
  • Drizzle them with chipotle aioli and enjoy!

Notes

*Calories are per taco and are an estimation; serving size is between 4-8 tacos depending on how full you fill them up. 
*To prep in advance: make the walnut taco meat, then store it in a sealed container in the refrigerator for up to 4 days. Wait to add the toppings until you're ready to serve the tacos. 

Nutrition

Calories: 212kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 266mg | Fiber: 5g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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