Vegan Taco Salad Bowl with Ground Walnut 'Meat'
"On my IG live yesterday we talked about tips on transitioning into healthier eating habits; and one of the tips I shared was to be open minded in exploration of different foods and recipes. I mentioned that sometimes certain ingredients might inspire you to create something different. And who would have thought, that’s exactly what happened yesterday!! Check out @eatyodestiny dish she made with her own variation of walnut meat!! [SWIPE] Yasss she did that y’all 🤤🤤🤤 Go to her page and check out her recipe! 👉🏾 @eatyodestiny . As content creators/food bloggers we make our dishes ascetically pleasing. Sometimes a photo, a list of ingredients, or a recipe might look intimidating; but don’t let it stop you from exploring. Try new things. Be open to discovering new likes; and hey, even new dislikes 🤷🏾‍♀️ That’s how we get inspired, learn, grow, and progress in life. ❣️ . Recipe of my walnut fixin’s (walnut meat)."
-- @veggiepeggy
A Note from Feedfeed

The walnut meat recipe is a must-have in any plant-based kitchen. This versatile and smoky recipe is the perfect foundation for creating your ultimate taco salad. Made with a blend of walnuts, sun-dried tomatoes, and nutritional yeast, the flavors in this recipe are bold and delicious, delivering a touch of umami.


  • 3 cups walnuts
  • 2/ 3 cup sun-dried tomatoes
  • 4 cloves garlic, minced
  • 1/ 2 teaspoon salt, and more to taste
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons nutritional yeast, optional


  • Step 1

    Soak sun-dried tomatoes with warm water. Set it aside and let it soak for at least 5 minutes.

  • Step 2

    Using a food processor, add walnuts and gently pulse into a meal but not too fine. Large chunks are fine. Set walnuts in another bowl.

  • Step 3

    After sun-dried tomatoes is drained, reserve some of the water in a small bowl (we can use it again!)

  • Step 4

    Add into the food processor walnuts, sun-dried tomatoes(sdt), garlic, salt, smoked paprika, cumin, chili powder, nutritional yeast and water from soaked SDT. Blend until thick.

  • Step 5

    Taste and adjust flavor as needed, adding more water if too dry.

  • Step 6

    Enjoy with salad or tacos! Leftovers can be stored up to 5-7 days in the fridge.