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    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
    Print
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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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    TO ENTER GIVEAWAY:

    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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