vegan taco salad with lime wedge and avocado on white table

Taco Salads with Lentil Walnut "Meat"

This delicious and easy vegan taco meat recipe is made with healthy ingredients and is amazing in salads or tacos
Course Dinner, Lunch
Cuisine Gluten Free, Mexican, Vegan, Vegetarian
Keyword healthy salad recipe, taco salad vegetarian, vegan salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 salads
Calories 219kcal
Author Amanda


  • 1/2 cup lentils uncooked
  • 1/2 tablespoon olive oil
  • 1/2 yellow onion diced
  • 1 garlic clove minced
  • 2 chipotle chilies in adobo sauce (optional)
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 8 oz can diced tomatoes
  • 1/2 cup chopped walnuts


  • In a small pot, bring 1 cup water to a boil.
  • Add lentils and reduce heat. Let simmer for 15-20 minutes
  • In a large pan over medium heat, add olive oil, diced onion, and garlic. Sautée until onions are translucent
  • Add chipotle chilies, chili powder, cumin, salt, pepper, and diced tomatoes. Mix well.
  • Stir in chopped walnuts and cook for 1-2 minutes
  • Put cooked lentils in a food processor or blender and pulse until slightly blended. Make sure not to overdo this step so it doesn't turn to mush
  • Add to large pan and mix well. Cook for an additional 1-2 minutes
  • Serve warm on salad or use as a taco filling


Serving: 0.25cups lentil walnut meat | Calories: 219kcal | Carbohydrates: 20.5g | Protein: 10.9g | Fat: 11.7g | Saturated Fat: 0.9g | Sodium: 32mg | Fiber: 9.9g | Sugar: 2.8g