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    Home » Main Dish » Spicy Walnut Chickpea Taco Meat

    Spicy Walnut Chickpea Taco Meat

    Sep 15, 2017 • Luteal Phase, Main Dish, Ovulatory Phase

    Jump to Recipe·Print Recipe
    Spicy Walnut Chickpea Taco Meat

    Food processors work some kind of magic.

    In a few minutes, one can transform walnuts, chickpeas and spices into the most scrumptious taco “meat” that will knock your socks off. Similar in texture to ground beef, this heart healthier plant based vegan ‘Spicy Walnut Chickpea Taco Meat’ is bursting with heat and flavor. Prepare to be amazed!


    Terry and I LOVE Mexican food and eat it at least once a week. Who doesn’t love it though?! Mexican food is one of the easiest cuisines to make vegan because beans are a staple along with fajita-like veggies, rice, guac, chips and salsa (and fresh margs on occasion!). He gets to order whatever he wants and I’m just relieved I can order vegan so easily at a restaurant. Everyone leaves a happy camper! If we’re eating at home, my normal go-to veggie tacos (consisting of black beans and whatever veggies I have on hand) can feel repetitive and borderline boring, at times.

    I felt it was long overdue to pump some life and creativity back into my taco night game, which is when this tasty taco blend was born! If you’re bored of the same veggie tacos you make on repeat, I highly recommend whizzing this mixture up and blasting some new life into those corn tortillas.

    There’s also a mini surprise we should talk about. You won’t believe what green veggie I snuck into this vegan taco meat… ground up broccoli.

    YEP! I was quite skeptical at first too and pondered whether I should add it or not, but I’m always looking out for your health, and the way the broccoli is prepared in this recipe makes it virtually tasteless, merely adding fiber, volume and all the nutritional goodness broccoli has to offer. Not to mention, the spices and other ingredients overpower any hint or smell of green. Not that you want to completely cover up the broccoli taste, but not everyone is into the whole idea of broccoli in a taco…. although they will be after their first bite of this yumminess, I promise. It can be our little secret. They don’t have to know about the hidden broccoli!

    I’ve seen walnut meat taco recipes floating around on Pinterest for years and finally had the urge to attempt my own unique recipe, but knew I would need more substance than just walnuts, so I chose chickpeas instead of the usual black beans and am SO HAPPY with the final result. The color is perfect, the texture is crumbly and comparable to actual taco meat and the taste is beyond delish!

    Spicy Walnut Chickpea Taco Meat

    Mmmm!!!

    Spicy Walnut Chickpea Taco Meat
    Spicy Walnut Chickpea Taco Meat

    Before cooking the broccoli, simply blend it up in the food processor, then set aside and blend up the walnuts, chickpeas and spices.

    Add everything into a pan and saut? until cooked, fragrant and warmed through. While that’s cooking, you can make the optional corn and cabbage salsa that pairs a refreshing crunch to the spicy taco mixture. Adding avocado, cilantro and fresh lime is always a good idea too!

    Spicy Walnut Chickpea Taco Meat
    Spicy Walnut Chickpea Taco Meat
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    Spicy Walnut Chickpea Taco Meat

    ★★★★★ 5 from 1 reviews
    • Prep Time: 10
    • Cook Time: 20
    • Total Time: 30
    • Yield: 5 1x
    • Category: Main
    • Method: Stovetop
    • Cuisine: Mexican
    Print Recipe
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    Description

    Spicy Walnut Chickpea Taco Meat. A meatless alternative for a yummy vegan taco night! Made with spicy seasoning


    Ingredients

    Scale

    TACO BLEND

    • 3 cups raw broccoli florets (about 1 large head)
    • 1–2 tablespoons coconut oil
    • 1/2 white onion, diced small
    • 1/2 jalapeño, diced small
    • 2 cloves garlic, minced
    • 1 15 ounce can chickpeas, drained and rinsed
    • 1/2 cup fresh cilantro
    • 1 1/2 cup raw walnuts
    • 1 1/2 teaspoons cumin
    • 1 1/2 teaspoons chili powder
    • 1 1/2 teaspoons OLD BAY seasoning
    • 1/2 teaspoon salt & black pepper
    • fresh juice of 1/2 lime (optional)
    • corn tortillas (or whatever tortillas you like!)
    • optional toppings: avocado, tomato, cilantro, dairy-free shredded cheese, etc.

    CORN & CABBAGE SLAW

    • 2 cups cooked sweet corn
    • 1 1/2 cups purple cabbage, chopped
    • 3 green onions, chopped
    • 1/3 cup fresh cilantro, chopped
    • juice of 1/2 fresh lime (save other half for spritzing on tacos!)

    Instructions

    1. In a food processor, blend/pulse the broccoli florets until crumbled with no major chunks. Set aside.
    2. Start by heating up the coconut oil in a pan on the stove (medium-high heat) and begin sautéing the onion and jalapeño until translucent, about 4 minutes, then turn down heat to medium and stir in garlic, being careful not to burn. Cook for 2 more minutes, then add in the broccoli and turn heat down to medium low, stirring occasionally, just to soften and lightly sauté the broccoli.
    3. To the food processor, add in chickpeas and cilantro. Blend/pulse until crumbly with a few chunks for texture – we are not turning this into hummus! Add the chickpea mixture into the pan on the stove to start warming it up.
    4. Lastly, add the walnuts and remaining spices (except lime) into the food processor and blend/pulse until it’s ground up and well combined. Then stir mixture into the pan on the stove and turn the heat up to medium, cooking for about 5-7 minutes. Meanwhile, make the Corn & Cabbage Slaw if desired! Then turn off heat and stir in the fresh lime.
    5. Serve in corn tortillas with the Corn & Cabbage Slaw, and any toppings you want!
    6. Enjoy!

    Notes

    • The taco “meat” blend can be stored in the refrigerator, sealed, up to 4-5 days!

    Nutrition

    • Serving Size: 4

    Keywords: Spicy, Walnut, Chickpea, Taco, Meat, meatless, alternative, vegan, taco night, cabbage slaw

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Post a comment below with what food/recipe you would OLD BAY, using the hashtag #IdOLDBAYThat AND #Sweepstakes.

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    Good luck and happy cooking!

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    Reader Interactions

    Comments

    1. Hillary Bardwell

      January 12, 2020 at 7:03 am

      Love this recipe! I’ve made countless times. My husband (normally meat-eater) has been converted. Shared recipe in the office too. Can you tell me what the nutritional information is – i.e. protein, carbs, etc.? Thanks!

      ★★★★★

      Reply
    2. Chanelle

      September 29, 2017 at 4:47 pm

      I’m actually dying to make THIS recipe with OldBay, being a first timer. I am transitioning to a plant based diet, and this taco recipe sounds DELISH! #IdOLDBAYThat #Sweepstakes.

      Reply
    3. Katie

      September 25, 2017 at 1:32 pm

      I love using Old Bay on my popcorn with nutritional yeast! You have to try it, it’s THE best way to dress popcorn! #IdOLDBAYthat #sweepstakes

      Reply
    4. Chrissy

      September 23, 2017 at 11:49 am

      Can’t wait to try this taco recipe. I remember my parents using old bay growing up but I’ve never tried it.

      Reply
    5. Diego Lopes

      September 21, 2017 at 9:50 am

      What a wonderful idea to hide the broccoli there, I keep laughing on my own thinking how people won’t even notice it there hahah Thanks for the recipe!

      Reply
    6. DealinDiva

      September 19, 2017 at 10:03 pm

      I use Old Bay in my faux (chickpea) tuna salad.

      Reply
    7. Sisley

      September 18, 2017 at 3:31 pm

      Shannon! These look and sound so good!! Serious inspo 🙂

      Reply
    8. Brenda

      September 18, 2017 at 11:23 am

      Shoot! I forgot the hashtags! Can I try that again? #IdOldBayThat #Sweepstakes I’ve always wanted to do a shrimp boil. Would be perfect for game day!

      Reply
    9. Brenda

      September 18, 2017 at 11:11 am

      I’ve always wanted to do a shrimp boil. Would be perfect for game day!

      Reply
    10. Patty

      September 18, 2017 at 8:23 am

      Old Bay is a staple in my pantry but I live in Maryland so it’s kind of sacrilegious for it not to be. Try roasting chickpeas with Old Bay. Delicious! A crunchy, salty snack that’s way better for you than chips!

      Reply
    11. Jen

      September 17, 2017 at 5:02 pm

      I don’t cook often with old bay, but I should try it more

      Reply
    12. Heather

      September 17, 2017 at 2:02 pm

      I love using Old Bay on sea food – ESPECIALLY fish tacos! YUM.

      Reply
    13. Cynthia Ross Cottrill

      September 16, 2017 at 7:08 am

      This recipes sounds delicious. The old bay in it will definitely give it a unique taste. I would love to win some old bay because we just got hit by hurricane Irma and I need to replace spices, food etc. I live inSebring fl (highlands county) and we were the second largest county to be hit by hurricane Irma. We are blessed it wasn’t as bad as Houston. Praying for a speedy recovery for everyone. Please help me restock my pantry. I would be so thankful.

      Reply
    14. olivia kjorlien

      September 15, 2017 at 5:23 pm

      This looks amazing! I would also make this if I wont the contest!! I love your recipes 🙂

      Reply
    15. Kira | A Better Life Lived

      September 15, 2017 at 4:08 pm

      This looks so good. I think I’d make these if I won the contest! 🙂

      Thanks for another great vegan recipe.

      Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hor 🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hormone Tracker, now available for preorder (on amazon and where all books are sold)!! This is the first-of-it’s-kind, a 90-day wellness journal for monthly cycle tracking that gives women the guidance and space they need. It will help you monitor how nourishment, movement, sleep, supplements and more impact your hormonal fluctuations. You can track bleeding, cervical mucus, basal body temperature, moods and so much more 🩸 it also has a weekly reflection page.

EEK!! I’m so excited because it’s turned out to be absolutely adorable and I can’t wait for you ladies to use it!! all the info is on the blog, including more pictures of the inside!! It’s also besties to my first book, The Happy Hormone Guide 💗 >> theglowingfridge.com 
@bluestarpress // #happyhormonetracker #happyhormones #happyhormoneguide
    tangy + simple cucumber salad >> my latest crunchy tangy + simple cucumber salad >>
my latest crunchy craving! it comes together in 5 minutes and is sugar free. I know it’s super simple but I still think it deserves to live on the blog! I love snacking on it, serving it on crackers or using as a side/appetizer. so much refreshing crunch and salty, vinegar-y taste 🥒🥒🥒 new on the blog >> theglowingfridge.com // link in bio // #plantpowered
    now that I’m studying to become a integrative he now that I’m studying to become a integrative health practitioner, I’ve realized to a greater extent how one way of eating may not be perfect for everyone. how being strictly #plantbased isn’t a top priority for everyone. how different we really are. I’ve recently come to accept this, even though I will promote plant based until the day I die. my feelings have evolved over time. I used to be more pushy and believe my way of eating was the only way! but the reality is, there is no one diet and it’s infuriating when doctors push one diet only! its what works for YOUR body and it can change over time (depending on many factors). while this may upset some people, this will be apart of my job. as a practitioner I will have to meet people where they are at and guide them with an open mind. I can’t assume or expect that everyone will want to be plant based tomorrow! while I can always promote “the more plant foods the better” type of mentality (and I promise you, I will!) there is something called bio-individuality, meaning “there is not a one-size-fits-all diet, each person is a unique individual with highly individualized nutritional requirements”. what I will also promote is intuitive eating and really tuning into what your body wants and needs, and allowing that intuition to sharpen and grow (and hopefully it leads to more plants 🌱😬). doing this takes so much practice… to trust what your body is telling you is hard and confusing in the beginning. I think the change for me was allowing what I wanted to eat at first and it slowly evolved to wanting to choose healthier options because I felt better that way, but also knowing when I need vegan mac and cheese or french fries or ice cream and not making a big deal out of it. and not labeling any food as “bad” but rather just “food”. this didn’t happen overnight though! tell me below - how have you become more intuitive with eating habits? how do you tune in? photo by @sarahiltonphotography & I put a little filter on it 💗 #intuitiveeating
    DETOX: in order to detox and not feel like total c DETOX: in order to detox and not feel like total crap, it’s essential to open up your drainage pathways first. although not glamorous to talk about, this is the most important step for any health protocol. setting the foundation… just like building a house. there are no quick fixes in detoxing! for example: you don’t want to jump into a parasite cleanse but have your detox pathways blocked… this includes making sure you are peeing, pooping, sweating and moving your lymph every single day. and when I say pooping, I mean 1-3 times per day. ideally 2-3 or after large meals. if you are constipated while killing off parasites, you are not going to feel good at all because they need to be eliminated quickly and if not, the pathogens/toxins they release can get re-circulated in the body. take it from me because I didn’t know about any of this while doing a parasite cleanse… I was bed ridden, had fevers, my face broke out, I was puffy and bloated. this was not fun at all! ⁣⠀
⁣⠀
>> So how do you open up your drainage pathways (and keep them open)? ⁣⠀
• proper hydration, ideally with mineral drops⁣⠀
• daily movement to break a sweat (I love using my @higherdose sauna blanket in addition to movement)⁣⠀
• balanced whole food diet: lots of veggies and fruit, fiber from real food, nothing processed, no refined sugar⁣⠀
• bowel moving herbs if you are consipated (bowel mover from Microbe Formulas), coffee enemas, tudca (to keep bile moving, liver support) and include a binder if you use any of these (I like bioactive carbon binders from Microbe Formulas)⁣⠀
- clean products: beauty, skincare, cleaning, etc⁣⠀
- air quality: open the windows, get a @airdoctorpro air filter, plants⁣⠀
- proper sleep: 7-8 hours⁣⠀
- healthy mind: mediation, yoga, breath work⠀
⠀
I hope you find this helpful! Let me know if you have questions below! #detoxprotocol #drainagepathways
    don’t be mad at me 😬😬😬 because you’l don’t be mad at me 😬😬😬 
because you’ll have to make these every week now! #sorrynotsorry // the world has been lacking a proper brownie recipe that’s vegan, fudgy and super chocolate-y!!! if you wanted a cakey brownie you would just eat chocolate cake, right?! I’ve made these 4 times to get the recipe just right. and now it’s absolutely perfect, I promise. taking this very seriously 🤪 making brownies is distracting me from my health complications and the issues in our world, you know?! new fudgy brownie recipe on the blog >> theglowingfridge.com // made with @hukitchen chocolate gems that are the cutest little things and melt into chocolate puddles 🍫🍫🍫 #veganbrownies
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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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