Taco “Meat”


Courtesy of the Natural Epicurean

Yields 2½ cups

Walnuts contain amino acids that help with cardiovascular conditions and decrease cardiovascular disease risk factors. They can also help with weight control, enhance cognitive ability with their antioxidant properties and improve reproductive health in men. Cilantro (the leaves of the coriander plant) is one of the richest sources of both vitamin A and vitamin K, useful for vision, blood clotting and bone formation. Cilantro and coriander seeds have also been used in traditional medicine as an antiseptic, digestive aid, deodorant and appetite stimulant.


Taco “Meat”


For 1 Batch(es)


  • 2 cups raw walnuts, soaked 8-12 hours, rinsed well, drained
  • 4 small tomatoes, quartered
  • 1 tablespoons chili powder
  • 1/4 cups rough-chopped, firmly packed cilantro, thicker stems removed
  • 2 garlic cloves, peeled
  • 1 tablespoons extra-virgin olive oil (optional)
  • 1 tablespoons ground cumin
  • 2 teaspoons wheat-free tamari or coconut liquid aminos
  • 1 teaspoons ground coriander
  • 1/2 teaspoons non-iodized natural salt

Taco “Meat” Directions

  1. Heat the oven to 150° (or lowest possible temperature).
  2. Place the walnuts in a food processor and process to a coarse meal.
  3. Add the remaining ingredients and process until well incorporated.
  4. Spread the mixture onto a baking sheet lined with parchment paper.
  5. Score the mixture in medium-size squares and bake for 1 hour.
  6. Then, use a spatula to flip the nut meat and continue to bake for 30 minutes to 1 hour.
  7. The nut meat is done when it begins to crisp.

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