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 my family what they want for dinner at least a few times a week. And, they almost always respond 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 my family’s 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!
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 of 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 recipe for lentil walnut taco meat is truly a delicious recipe that everyone should try, vegan or not!
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. For a low-sodium version, I recommend this Low Sodium Taco Seasoning.
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!
Add in whatever toppings you like. We love crumbled queso fresco, salsa roja and avocado but any combination works!
This filling also works great as an enchilada filling, roll into tortillas of top and smother with my easy enchilada sauce, cover with cheese and bake until hot and bubbly!
What To Serve With Lentil Walnut Taco Meat Tacos
I love these tacos wrapped in a flour tortilla with lots of shredded lettuce and homemade 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!
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Instant Pot Lentil Walnut Tacos! You’ve gotta try these vegan tacos. Lentil and walnut taco filling cooked in the Instant Pot, the perfect weeknight dinner!
Taco toppings of choice: shredded lettuce, tomato, jalapenos
Flour or corn tortillas, warmed
Instructions
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.
Notes
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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Oh, I will admit that I only had a really good quality chicken broth on hand so that’s what I used. But still very good. Next time will try with a good veggie broth and I’m sure will be yummy as well.
My girlfriend has been shifting her diet to be more vegan and told me about walnut tacos. I personally prefer less meat in my diet and I had not heard of that concept prior and wanted to give it a try. But the recipe she gave me has sun-dried tomatoes in it and I didn’t have that on hand. Saw this recipe and thought I’d give it a try since I already had everything in my pantry. I loved it! Easy, flavorful, will be making it again. I think I might decrease the lentils and increase the walnuts next time I make this because I want more of that texture. I was curious what the original recipe tasted like and wasn’t sure why the recipe was updated but I didn’t have a can of fire roasted tomatoes in hand either to try side by side. Was pleasantly surprised with this recipe so I might never get around to trying it.
This recipe is so good! My family loves it! I want to make this for taco night for a large gathering. I am new to the Instant Pot. Can I double the recipe and use the same cooking time?
Did you modify this recipe? I had this recipe printed out, but it got tossed in a recent overseas move. I’ve made it twice with this most recent post, and it seems different. Thanks!
I did update it! I made it recently and it came out watery, so I retested and changed it. Did you like the old version better? I can put the older version in the notes.
I made the cheat version with a packet of low-sodium taco seasoning and even my picky 10 year old loved it! It was so easy, even on a work night. We definitely eat too many fake chiken nuggets and other types of processed “meat” in this house so it was such a win that he loved what is basically a whole foods recipe. I felt like the vegan angels were singing ‘hallelujah!’ when he chomped it down and said he wants it in our regular rotation lol. Thank you so much for this recipe!
(52 comments) leave a comment
This is a great recipe! I use it over and over again. Simple and delicious!!
★★★★★
Oh, I will admit that I only had a really good quality chicken broth on hand so that’s what I used. But still very good. Next time will try with a good veggie broth and I’m sure will be yummy as well.
My girlfriend has been shifting her diet to be more vegan and told me about walnut tacos. I personally prefer less meat in my diet and I had not heard of that concept prior and wanted to give it a try. But the recipe she gave me has sun-dried tomatoes in it and I didn’t have that on hand. Saw this recipe and thought I’d give it a try since I already had everything in my pantry. I loved it! Easy, flavorful, will be making it again. I think I might decrease the lentils and increase the walnuts next time I make this because I want more of that texture. I was curious what the original recipe tasted like and wasn’t sure why the recipe was updated but I didn’t have a can of fire roasted tomatoes in hand either to try side by side. Was pleasantly surprised with this recipe so I might never get around to trying it.
★★★★★
Love this recipe and make it often.
We have it on tacos and rice.
★★★★★
This recipe is so good! My family loves it! I want to make this for taco night for a large gathering. I am new to the Instant Pot. Can I double the recipe and use the same cooking time?
Thanks!
★★★★★
Hi Linda– should work when doubled and the same cooking time. IF they still aren’t done, then I’d bring it back to pressure for few minutes.
Hi, there!
Did you modify this recipe? I had this recipe printed out, but it got tossed in a recent overseas move. I’ve made it twice with this most recent post, and it seems different. Thanks!
I did update it! I made it recently and it came out watery, so I retested and changed it. Did you like the old version better? I can put the older version in the notes.
We did like the older one and used it all the time for a burrito filling. I would appreciate the older version in the notes!
Just added for you!
Made this for dinner tonight, amazing! This will be our go to on taco nights. Thanks for another great, easy recipe.
★★★★★
Hi,
Just wondering if your calorie count included the tortilla? We’re trying to keep around 1200 calories for the day to lose a little weight.
Hi Sheila, yes the calorie count includes the tortilla.
I can’t find brown lentils anywhere-Will green lentils work in this recipe?
Hi Casey, you can use the french green lentils in this recipe. Split green ones will turn to mush in the IP in this recipe as they cook.
I made the cheat version with a packet of low-sodium taco seasoning and even my picky 10 year old loved it! It was so easy, even on a work night. We definitely eat too many fake chiken nuggets and other types of processed “meat” in this house so it was such a win that he loved what is basically a whole foods recipe. I felt like the vegan angels were singing ‘hallelujah!’ when he chomped it down and said he wants it in our regular rotation lol. Thank you so much for this recipe!
★★★★★