Lentil-Walnut "Meat" Taco Salad
This taco-spiced lentil and walnut crumble packs a savory punch, and is perfectly offset by the crunchy tortilla chips, tangy salsa, creamy avocado, and cool lettuce. The optional dressing brings it all together, but some extra lime juice would do the trick, too. (Photo source: Alec Tilly)
| Yield: 4 servings | Time: 1 hour |
Ingredients
lentil-walnut “meat”
3/4 cup dry brown lentils
1 cup walnuts
1 tablespoon tomato paste
2 tablespoons avocado oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon coriander
corn and black bean salsa
1 can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen (about 2 cobs)
4 medium tomatoes, chopped
1 quarter red onion (1/4 cup), minced
1/4 cup cilantro, chopped
1 jalapeño or serrano pepper, minced
3/4 teaspoon salt
2 tablespoons lime juice
salad
2 heads lettuce of choice, torn
1 quarter small red cabbage, shredded
2 avocados, flesh cut into chunks
vegan cheese shreds, optional
chipotle-tahini dressing, optional
pickled jalapeño, corn tortilla chips, and lime wedges, for serving
Preparation
Make the lentil-walnut “meat.” Cover the lentils in an inch or two of water, bring to a boil, then simmer until cooked, about 30 minutes. Drain and transfer to a food processor with the walnuts and spices. Pulse until crumbly and combined, and adjust the seasonings to your liking. Set aside.
Combine the salsa ingredients in a bowl and mix together. Set aside.
Assembling the salads works best as a taco bar! Add the lettuce and cabbage to your bowls, and then top with generous spoons of the “meat” and the salsa, avocado chunks, crushed tortilla chips, pickled jalapeño, and the chipotle-tahini dressing, if using. Squeeze some lime juice on top, and enjoy.
Zero waste tips
Buy your lentils, nuts, and spices in the bulk section, or through a wholesale website to split amongst friends. If you can use your own containers, you’ll save plastic.
Grow your own lettuce, tomatoes, and cilantro.
Alternatively, buy the lettuce, tomato, corn, onion, and herbs from the farmers market to avoid plastic and support your local economy (avocados, too, depending on where you live).
Compost your scraps, and recycle the cans.