Ground Walnut Meat
Is it THE one thing you struggle to give up? I understand.
I grew up on cheese burgers, hot dogs, beef stews, fried chicken, and what else? Oh–tacos.
Lots of meat. Many happy meals.
And my body suffered because of it.
Childhood favorites (aka: my now, no-no foods) wrecked my gut and contributed to my bloated belly, cystic acne, psoriasis and embarrassing constipation, to say the least.
Then I became a vegan, but I found myself spiraling down a meat-substitute path, grossly dependent on processed, sodium-filled options. Still unhealthy, and absolutely moola devouring.
It felt good to start making my own “meat” substitutes (not crack open a who knows how ancient, dusty can from the shelf). This recipe is a fav!
If you’re on the processed-veggie-meat wagon or want to avoid it, this “Ground Walnut Meat” is a winner!
It’s quick, deeply satisfying, and hugely nutritious. The combo of hearty walnuts, sun-dried tomatoes, a sweet date and savory spices, yield a finger lickin’ taco filling!
What makes this recipe so nutritious?
Walnuts are enormously nutrient dense. They provide more Omega-3, an essential fatty acid from plants called alpha-linolenic acid (ALA), than any other nut.
The Institute of Medicine recommends men get 1.6 grams and woman 1.1 grams of alpha-linolenic acid (ALA) a day. A single serving of walnuts (1-ounce) provides 2.5 grams of ALA! All of this contributes to good brain function, male reproductive health, lowers risk of heartaches, strokes, and Type 2 Diabetes.
This nutrient-high recipe is so versatile. You can use it in a burrito, a sandwich, pita pocket, as a pizza topping…
My family especially loves this ground walnut meat on soft tacos, topped with crisp veggies and drenched in cashew sour cream. Scrumptious.
Ground Walnut Meat
Ready In: 10 mins
Good For: Lunch, Dinner
Cuisine: Vegan, Gluten-Free, Soy-Free, Raw
- 1 ½ cups of walnuts
- ¼ cup of soaked sun-dried tomatoes
- 1 garlic clove
- ½ a date (or entire date for sweeter taste)
- ½ Tbsp smoked paprika
- ¾ Tbsp ground cumin
- ¼ tsp of cayenne pepper
- ¼ tsp of sea salt (or more to taste)
- 3 Tbsp of sun-dried tomato water (+ more as needed)
- Soak sun-dried tomatoes and date, in warm water. Set aside to soak for 5 minutes.
- Combine all ingredients in the food processor.
- Pulse until you reach a slightly chunky texture (to avoid a tasty mush, don’t over pulse :).
- Taste and adjust as desired. Add more cayenne for extra kick, more water for smoother texture, and salt to desired taste.
Enjoy it as a spread or crumbles. We love it on a soft tortilla, topped with a rainbow of fresh veggies, and drizzled with this delicious cashew sour cream.
Note: Keeps for 1 week in fridge, and a month in freezer. Recipe inspired by Minimalist Baker.
Did you make this recipe? Tag @cmhsocial on Instagram and hashtag it #cmhsocial
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Hey friend, I'm Mel!
I'm a certified health coach, plant-based food instructor, and certified personal trainer. My passion is helping people like you transition to a plant-based diet, with easy step-by-step strategies that work. I'm committed to empowering you to heal through a plant-based lifestyle so you can freely live out your God-given purpose, and thrive. Let's start today!
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