Try these homemade vegan tacos stuffed with lentil walnut taco meat! They are delicious, flavorful, and simple to make for dinner. This taco recipe is also really great to add to your meal prep schedule!
I ask BL what he wants for dinner at least a few times a week. And, he almost always responds the same way: lentil tacos!
I’ve always got a batch of my lentil tacos in the fridge (or the freezer) as they are not only his favorite but one of mine as well. They taste just as good on a tortilla as they do in a salad or folded into a burrito bowl.
Now that I’ve got my Instant Pot almost permanently on the counter, I figured it was time I recreate my lentil taco recipe for the Instant Pot. While lentils don’t take that long to cook, making them in the pressure cooker allows me to throw everything in at once and walk away.
These days, that’s music to my ears!
Dinner time is usually fairly hectic as we try and figure out Van’s bedtime schedule, which seems to change almost nightly.
This vegan taco meat is an amazing meat substitute whether you are vegan or not. It is great for anyone looking to cut back on meat or even add more variety foods into their diet. Plus, you can save a lot of time!
I love to make these lentils and walnut meat to go in my wraps and tacos as a tasty protein option. It tastes just like taco meat and pairs perfectly with all kinds of Mexican-style dishes and meals.
If you are looking for a way to step up your taco game, here it is!
Tips On How To Make Instant Pot Tacos With Lentil Walnut Taco Meat
This protein-packed taco filling is hearty and made out of lentils and walnuts. Perfect for anyone on a vegan diet or for those trying to cut back on meat.
Here are a few tips to help you make amazing vegan taco meat every time without fail!
After falling in love with this pumpkin walnut chili, I knew I wanted to add walnuts to this lentil taco recipe. It adds nice texture and body and is the perfect complement to the hearty lentils. I know it sounds weird, but they aren’t crunchy after they cook. They become almost like ground meat and absorb the taco spice well.
If you don’t have walnuts, you could also try using almonds or shelled pumpkin seeds. The results won’t be exactly the same, but they will still taste just as good! You can also omit them, if desired.
Don’t skimp on the seasonings. I know that this recipe might seem really heavy-handed on the seasonings, but those amounts are needed! In order to have realistic-tasting taco meat, you want all of that flavor.
Make sure to completely cook the onions to avoid adding a strange texture to the lentils. They should be just turning translucent and getting caramelized for maximum flavor!
It is best to use the Instant Pot for cooking this taco meat since it can be programmed to cook the lentils perfectly. You do not want to overcook the lentils, or they will start to become too soft and break apart into a paste.
How To Add Variety To Lentil Walnut Tacos
For a very meaty mix, you could also throw in some crumbled extra firm tofu. Just make sure to completely press it before using, or it will add in too much moisture. This is a great way to give this taco meat an extra protein boost!
What To Serve With Lentil Walnut Taco Meat Tacos
I love these tacos wrapped in a flour tortilla with lots of shredded lettuce and salsa, but they also taste great over a loaded salad or homemade lentil nachos. Either way, it’s a healthy, protein-packed weeknight meal that you are sure to love!
This taco meat is very versatile and can be added to simple meals, like tacos and vegan burrito bowls. The options are endless, and you can get really creative with how you use this vegan taco meat!
I hope you enjoy these Instant Pot vegan tacos with lentil walnut meat as much as we do. If you try it, make sure to come back, leave a comment and rate it. Your feedback helps others and seeing you make my recipes makes my day!
Taco toppings of choice: shredded lettuce, tomato, jalapenos
Flour or corn tortillas, warmed
Turn the Instant Pot on and press the sauté button. Add the olive oil, onion and sauté until onion is tender and cooked through, stirring often, about 3-4 minutes.
Add the spices and stir together. Hit cancel and add the vegetable broth, walnuts and lentils and stir to combine.
Place the top on, move valve to sealing and cook on high manual pressure for 15 minutes. Once the timer beeps, cover the valve with a towel and switch it to quick release to release all of the pressure.
Open lid and gently stir, seasoning with more salt and pepper as desired.
Serve lentils warm on tortillas of choice with toppings.
For the stove-top: Sauté the onion in olive oil until soft, then add in the spices. Cook another 1-2 minutes until fragrant. Add in vegetable broth, lentils and walnuts and increase to a boil. Reduce heat to medium and cook until lentils are tender, about 20-25 minutes.
This recipe was updated in July 2021. Previous recipe is here:
1 white onion, diced
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups vegetable broth
1 (15 ounce) can fire-roasted diced tomatoes
3/4 cup chopped walnuts
1 cup dried brown lentils
Turn on Instant Pot and press the sauté button. Add the olive oil, onion, garlic clove and sauté until onion is tender and cooked through, stirring often, about 3-4 minutes.
Add the spices and stir together. Hit cancel then add the vegetable broth, tomatoes, walnuts and lentils and stir to combine.
Place the lid on and cook on high manual pressure for 15 minutes. Let pressure come down naturally for 4 minutes, then quick release. Remove the lid and stir lentils, seasoning to taste if needed.
Serve lentils on tortillas of choice with toppings. The lentil mixture will thicken as it cools.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge. I absolutely love seeing your creations. Happy cooking!
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Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.