Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat (Vegan + Gluten-Free)

276 comments

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My desire for vegetables has been fleeting over the course of the first and second trimesters. Some days I don’t want to touch them with a ten foot pole (except in smoothies, maybe), but when I do get a craving for veggies I have to eat all the vegetables, as soon as possible. There’s no middle ground. I either make a salad the size of my head or no salad at all.

These lettuce-wrapped tacos are the result of one of my undeniable, all-consuming veggie cravings last week. All I could think about was something super fresh and crunchy. Before I knew it I was pulling every single vegetable out of my fridge and piling it onto the counter. Eric could see that crazy look in my eyes and he knew I would stop at nothing to get my fix. I whipped up the lentil-walnut taco meat from my cookbook, sautéed some red pepper and onion, blended up some cashew sour cream, and got to chopping. I knew this was going to be the veggie-packed meal of my dreams. I almost shed a tear of joy when I took my first bite. Heck yes. I hit the flavour, texture, freshness jackpot! Somehow I managed to share with Eric and we stuffed ourselves silly. Surprisingly, we even had leftovers for lunch the next day. I’m telling you, these tacos prove that leftovers can be a great thing. It was such a fun treat to open the fridge the next day and have this great lunch waiting to be gobbled up a second time around.

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Here’s how I constructed the wraps:

1) Romaine/Iceburg/Butter lettuce “wrap” + Lentil-Walnut Taco Meat (creates an amazing base for a taco!)

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2) Sautéed onion and bell pepper:

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3) Chopped tomatoes or salsa:

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4) Lots of Cashew Sour Cream:

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5) Chopped green onion + a squeeze of lime juice

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Other topping ideas = sliced avocado, cilantro, hot sauce,  _________ ?

6) Stuff into face. Make a HUGE mess. Repeat as necessary (until you can’t fit one more bite).

Veggie craving conquered.

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Ultimate Green Taco Wraps

Vegan, gluten-free, grain-free, soy-free

By

4.9 from 99 reviews
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Get ready to pack a ton of veggies into one irresistible, healthy meal! If you haven't tried my lentil-walnut taco meat, this is a great recipe to do so. It's high in protein, and the taco seasonings and chewy texture create a realistic-tasting taco base. Feel free to use tortilla wraps or corn shells instead of lettuce wraps to change it up, or you can make this recipe into a big salad, too. You can save time by cooking the lentils and prepping the taco meat in advance (or simply use canned lentils). This recipe is inspired by Minimal Eats taco wraps. The lentil-walnut meat is adapted from the from the The Oh She Glows Cookbook (page 186).

Yield
8 large tacos (approx)
Prep Time
Cook time
Total Time

Ingredients:

For the lentil-walnut taco meat (makes 2 1/2 cups):
  • 1 cup uncooked French green lentils (you will use 1 3/4 cups cooked lentils)*
  • 1 cup walnut pieces, toasted
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon fine grain sea salt, or to taste
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
For the toppings and wraps:
  • 1 to 2 large bell peppers, thinly sliced
  • 1/2 to 1 large onion, thinly sliced
  • Cashew Sour Cream
  • Diced tomatoes or salsa
  • Green onion
  • Fresh lime juice
  • Lettuce wraps (large romaine, iceberg, or butter lettuce leaves)
  • Other topping options: sliced avocado, hot sauce, cilantro, etc.

Directions:

  1. Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain off excess water.
  2. Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
  3. Sauté the pepper and onion filling: Add 1/2 to 1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15 to 20 minutes, reducing heat if necessary and stirring frequently, until translucent.
  4. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
  5. Prepare the rest of your vegetable toppings and wash and dry the lettuce wraps.
  6. Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sautéed peppers and onion, and the rest of your desired toppings.
  7. Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew cream will keep for at least a week in the fridge. Use sour cream leftovers on sandwiches, wraps, stirred into salad dressings, on vegan nachos, or with chili or soup.

Tips:

  • * To save time, you can use one (15-ounce) can of lentils (drained and rinsed) instead of cooking the lentils from scratch. When I have time, I love to cook French green lentils due to their chewy texture, but regular green and brown lentils will work too. Do not use red lentils as they are much too mushy and don't have the required chewy texture for this recipe.
  • Make it nut-free: I haven't tried this yet, but you could try subbing the walnuts for 1/2-3/4 cup toasted pepita seeds (shelled pumpkin seeds) and swapping the Cashew Sour Cream with vegan mayo (such as Veganaise).

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{ 276 comments… read them below or add one }

1 OSGMOM June 17, 2014

I can’t wait to whip up a batch of of the Ultimate Taco Wraps! Looks so delicious, healthy, lite and energizing. Perfect for this time of the year :)

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2 Katharine in Brussels January 22, 2015
Recipe Rating:

Made these tonight and they are absolutely delicious. They too helped me get over a non-veggie pregnancy-induced funk. So filling and healthy–these are on my freezer stash menu to make up in quantity this weekend for when baby comes (I’m 35 weeks)!

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3 Kyla September 9, 2015

Did it freeze well?

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4 Anele @ Success Along the Weigh June 17, 2014

I have always been intrigued yet scared to tackle the concept of “walnut meat.” I need to get over myself and dive in! This looks delicious.

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5 Jessica Lauren DeBry January 22, 2015
Recipe Rating:

Anele, it’s almost ridiculous how “meaty” this walnut meat tastes. Try it!! I give it 5 stars. :)

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6 Lauren June 17, 2014

Oh my goodness this looks so delicious and fresh!! I had the same craving (even though I’m not pregnant…) for vegetables this week. I think I bought just about every vegetable the grocery store had to offer. These look like an excellent way to use up the veggies overflowing from my fridge! Side note: I made your chakra Caesar salad to pack for lunch today. The croutons almost didn’t make it to the salad. They’re SO YUMMY!!

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7 Angela (Oh She Glows) June 17, 2014

Glad you enjoyed them Lauren! I know what you mean…we always eat them straight from the pan. Maybe a double batch is in order. ;)

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8 Erica { EricaDHouse.com } June 17, 2014

I’ve been looking for meat-free Mexican dishes that would satisfy my carnivore boyfriend. This looks perfect!

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9 Millie l Add A Little June 17, 2014

This looks amazing Angela! Perfect for summer in the light summery wraps!
youtube.com/addalittlefood

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10 Terri June 17, 2014

OMG, OSG these look so delish. I’ve been a little bit of a food rut myself (too much same old, same old). I think I will come flying out of the rut with these bad boys.

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11 Maureen June 17, 2014

These look amazing! Definitely pinning this recipe!

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12 Emily @ It Comes Naturally Blog June 17, 2014

There is something so satisfying about making a mess while eating! And something I should learn NOT do when I am eating at work ;-) Love the walnut taco meat!

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13 Chelsea@TableForOne June 17, 2014

Yum!! I am the same way…veggie cravings for days. I love stuffing as many veggies as I can into any dish I make. These will definitely be going on the menu.

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14 Medha June 17, 2014

Oh my god, these look amazing! Love the lentil/walnut combo, I’m definitely going to have to make these ASAP :)

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15 Abby @ The Frosted Vegan June 17, 2014

How have I not made walnut taco meat before?! I can’t wait to make these!!

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16 Kiri June 17, 2014

Vegan tacos – be still my heart! Can’t wait to try these this week.

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17 Gourmet Getaways June 17, 2014

This is my perfect health snack! No guilt! Thanks for sharing!

Julie
Gourmet Getways

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18 Polly @ Tasty Food Project June 17, 2014

These taco wraps looks like such a delicious and refreshing snack! That cashew sour cream also looks amazing. I’m always looking for new healthy snacks. Thanks for sharing!

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19 Jill June 17, 2014

Yum! It’s almost lunch time and now I’m starving. Wish I had these to eat instead of my boring salad. I recently made the cashew sour cream and it was so amazing!

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20 Kristen @ Vitamin K Girl June 17, 2014

Love anything that includes lentils! Great idea!

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21 Erin June 17, 2014

These look so delicious. I’m a vegetarian, but I’ve never tried making fake “meat”… this looks like the perfect recipe to start with!
-E

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22 Jackie @ Your Own Healthy June 17, 2014

These look amazing!!

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23 Crystal June 17, 2014

I just found out Sunday that baby #3 is on the way and the cravings have already started. All I want right now are massive amounts of veggies. These look so good. I think I’ll scrap my menu plan and make these tonight.

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24 Angela (Oh She Glows) June 17, 2014

congrats Crystal! :)

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25 Christabel June 17, 2014

I don’t know how the heck you stop to take so many photos without stuffing food in your face! :)
I can’t wait to try this.

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26 Sammi @Sammi Sunshine June 17, 2014

My mouth is seriously watering right now! And I’m intrigued with the cashew sour cream… I’ve never heard of it but I want it on everything! Hahaha

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27 Alex @ Kenzie Life June 17, 2014

I’ve been craving lentils recently so this recipe comes at the perfect time!

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28 Averie @ Averie Cooks June 17, 2014

Five++ years ago, one of the very first 3 or 4 blog posts I ever wrote was raw vegan taco nut ‘meat’. Seeing this totally takes me back to a lifetime ago – thanks for the trip down memory lane :) And your nut meat is gorgeous and the lighting here is just stunning! Pinned

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29 HappyForks June 17, 2014

Great alternative for salads! Lentils and walnuts are absolutely perfect and healthy duo. Full of fiber and omega-3. We can’t find it in ‘real’ meat. It’s a dish which everyone should try, not only vegan and vegetarian.

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30 Ari / The Diva Dish June 17, 2014

Amazing! I love the drizzle of cashew sour cream!

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31 Kelly June 17, 2014

These look and sound amazing, yum!

xx Kelly
sparklesandshoes.com/

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32 Angela @ Eat Spin Run Repeat June 18, 2014

These look great Ange, and I LOVE your taco meat recipe! I’d probably top mine with salsa because I’m a huge salsa junkie. I’m sure your baby bump is loving all of this nutritional goodness! :)

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33 Ceara @ Ceara's Kitchen June 18, 2014

These look fantastic! I love the idea of a lettuce taco wrap! Nothing beats the taste and crunch of fresh summer veggies! Can’t wait to try this and your lentil walnut taco meat!

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34 lauren June 18, 2014

I love how beautiful you made this look! I’ve been craving veggies recently, the more I have the more I want! But not everyone feels that way so I think we’ll be trying to for dinner tonight, how could anyone complain with such great flavors?

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35 Ella June 18, 2014

OMG YUM. We tried Lentil Taco Meat (from the cookbook Isa Does It) for the first time last week and we are SOLD. Such a satisfying texture! Can’t wait to see how great it tastes with the addition of walnuts and cashew sour cream… Thanks for sharing!
youtube.com/user/SparklesAndSuch26

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36 Christina June 18, 2014

I need this in my life NOW! I absolutely love using walnuts as taco filling, I love how you can flavor the walnuts however to suit personal taste. Thank you for another scrumptious recipe!

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37 Sarah @ Making Thyme for Health June 18, 2014

This is certainly sparking my craving for veggies! They look amazing and are perfect for summer!

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38 Caitlin June 18, 2014

I’m literally eating these right now. SO delicious, fresh, and satisfying!

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39 char eats greens June 18, 2014

Veggie craving approved, for sure!! I made something similar to this a few weeks back but I did tempeh taco “meat” and wrapped it in collard greens. I don’t know why I haven’t done that before, but it was delicious. I need to add that to my summer rotation…or this ;)!!

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40 Sarah @ People,Places&Plates June 18, 2014

I made the lentil ‘meat’ last night for dinner and it was delicious! I only had split green peas on hand but those worked really well too!

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41 Sarah Broadfoot June 18, 2014

Just made these for lunch. They were absolutely fabulous. Although, I have made almost all the recipes on this blog and have never been disappointed! These are a real favorite though just like the lentil walnut burgers!

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42 Megan June 18, 2014

Making these for dinner tonight. Everyone loves taco night, especially when it’s healthy!

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43 Sab June 18, 2014

Hi Angela,
How long will the Sour Cream keep in the fridge?
Thanks!
Sab

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44 Mai-Lis @ A Sunshiny Day June 18, 2014

Ok, now I’m craving veggies! These look SO good!

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45 Katie M June 18, 2014

If I don’t have a food processor for the taco lentil-walnut meat, would it still work if I minced it all by hand?
Since the organic lettuce in my garden is just ready to harvest, I’m making this recipe ASAP!

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46 Kim August 11, 2014

I just made the taco “meat” using sunflower seeds instead of walnuts and it tasted fantastic!! The only thing I would do different next time, is pulse the seeds a little bit first-before adding the lentils. When putting them in the processor together, the seeds stayed mostly whole, while the lentils mixed to a good texture. I didn’t want to ruin that by pulsing more. Will definitely make this again- might even try the walnuts!
Lucky me- left over taco salad tomorrow!! :)

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47 Charlene January 29, 2015

Kim – Thanks for the review of substituting the walnuts for sunflower seeds. I’m pretty sure I’m allergic to walnuts though I would love to try them in this dish. Making these this week. We’re definitely not vegan but look forward to incorporating more and more plant-based dishes into our diet. Thanks Angela!

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48 SJ Cory June 18, 2014

I made this tonight. It’s so delicious. I added carrots to my onions and bell peppers. Thank you.

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49 Amy June 18, 2014

Saw this post this morning and thought…ooh I need to make that today. I made these for lunch with all the goodies from my CSA share and i have two thing to say:
1. Thank you for such a quick and heathy recipe
2. YUM!

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50 Rebecca Hiebert June 18, 2014

As soon as I saw this post I knew I had to make it for dinner! I used homemade tortillas and put the lettuce into the taco. I used roasted chopped almonds instead of walnuts because my son is allergic to walnuts. I fried the onions with carrots because we have 3 rubbermaid totes of carrots expiring in our cold room! Even with all those subs it was delicious! Especially topped with homemade salsa. A hit with everyone! Thank you!

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51 Anna June 19, 2014

I have tried 2 times to print this recipe, and it prints in a language that is not English, even though the screen shows it in English. Any suggestions?

Thanks

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52 Em @ Love A Latte June 19, 2014

Oh this looks sooo amazing! I generally use TVP, but this looks way better and I love all the veggies! Definitely will be making this soon :)

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53 Gira June 19, 2014

Lentil-Walnut taco meat! What a great idea! I am used to eating all types of Mexican food with beans as the base (bean tacos, beans in taco salad) but this looks so fun and different! I can’t wait to try it! Thank you for sharing!

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54 Merrill June 19, 2014

Made this with collard greens to wrap- just shave off the thickest part of the stem, about the last 2 inches or so, pass the collard over the stove top burner for a moment to wilt it and roll the fixins’ inside. This is my gluten-free tortilla standby!

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55 Lindsay June 22, 2014

I was just thinking I’d try this with collard greens this week — glad to know it works well, thanks for posting!

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56 Roisin June 20, 2014

Yum these look amazing!

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57 Chris June 20, 2014

Wow. This looks amazing. The flavor looks amazing. Do you ever find the ‘food’ is just the vessel to get more of a good spice or sauce?

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58 Dana D June 20, 2014

I made these and they literally BLEW MY MIND! Amazing. I forewent the cashew sour cream, but added avocado, salsa and fresh cherry tomatoes on top. I’m in love with this taco “meat” and will use the leftover to make a taco salad tonight. Thank you!!!

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59 Baily June 20, 2014

Made these last night for guests and they are amazing!! Great texture and super delicious!

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60 Kari June 20, 2014

Wow, this looks amazing! I’m suddenly hungry for tacos! Love everything you do, and I’m sure this will be no exception

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61 Nolakent June 20, 2014

I made this last night; it’s really delicious! In fact, I was antsy all morning today; I couldn’t wait to have left-overs! Thanks for another great recipe.

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62 Kirsten Lee June 21, 2014

I made these for lunch today, they’re so good on a hot summer day. It was my first time making your cashew cream, and it was amazing!! My lactose intolerant hubby liked it too! But, I’m always short on time, so I boil water and soak the cashews and almonds in that, cuts the soaking time in half.

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63 Lindsay June 22, 2014

Oh yum, these look divine.

I have EXACTLY the same problem — either a giant salad, or no veggies. So I think these taco wraps are going on the menu for this week… maybe in collard green wraps ;)

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64 Sonia June 22, 2014

Hi Angela! I just made these for supper and they are delicious!! Love that they are full of veggies and that they are wrapped in lettuce… love the crunch! Thank you for sharing the recipe! :)

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65 Kamila Gornia | for passion-driven solopreneurs June 22, 2014

Such a delicious idea for a lunch! Not just vegan but also gluten free – love it!

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66 Mary June 22, 2014

I made this tonight and all 5 members of my family devoured it! Thank you! I’m watching my calorie intake and was wondering if I could use half as many walnuts and maybe add something else in their place? What would you suggest? More lentils? Veggies?

I absolutely love your blog… Without it I wouldn’t have been able to change my diet so seamlessly.

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67 Kerryn June 22, 2014

Hi Angela – Thanks for another awesome recipe! Just to share, I switched out the lentils for mushrooms. I cooked them down until they were soft and then followed the recipe from there. I really love lentils, but many painful tummy cramps later, I’ve finally had to admit they don’t agree with me. The mushrooms swap came out great – thanks for the inspiration!

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68 Rebecca June 22, 2014

I made these, adding some garlic, and they were absolutely amazing! I was blown away by how good these were. I even ate the lentil/walnut mix cold on top of a salad the next day. Still amazing! I’ve tried different “taco” recipes, but this blows everything else out of the water. Thank you for sharing this recipe. It’s a game changer for this little vegan!

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69 Courtney Violet Bentley June 23, 2014

This recipe literally has my mouth watering! Looks delicious, thank you for sharing <3

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70 Asa June 23, 2014

Loved the taco lentil-walnut meat! It was great!

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71 Rachel June 23, 2014

I made this tonight and it’s honestly one of the best things I’ve made since I turned vegan. My husband and son tried it and loved the ‘meat’ and they are both committed carnivores. It was so easy to make but so blooming tasty.
I’ll be trying this so many different ways. Thanks so so much for this recipe

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72 Alane June 23, 2014

I made these tonight and they were every bit as delicious as they look in the photographs. I did use whole wheat tortillas instead of lettuce (didn’t have any on hand) and they were crazy good. Thank you for another great recipe. Rarely a day goes by without my recommending your site to someone.

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73 Claudia June 24, 2014

I never liked to cook, just didn’t enjoy it. Until I found the blog My New Roots which had recipe from your book, which let me to buy immediately and now I’m in love!! Not only does everything I’ve made tastes fantastic I also LOVE to cook it!!! Joys spreading, several friends already purchased the book! Thank you!!!

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74 Joannie June 24, 2014

OH. MY. This is the first recipe I try from here (after lurking around for two weeks nonstop) and now I can’t wait to try absolutely every other recipe. EVERY ONE OF THEM. This was absolutely delicious. It looked so simple but I fell in love with the first bite. My boyfriend loved it too. It was hard to not eat the leftovers.

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75 Angela (Oh She Glows) June 25, 2014

Aw so happy to hear that Joannie! And thanks for taking the time to comment and say hello :)

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76 MJ June 24, 2014

I just made these tacos and the cashew “sour cream” too. They are SO delicious! Do you think the lentil/walnut filling would freeze??Thank you!

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77 Amy June 24, 2014

I tried these last night and they were DELICIOUS! Who knew lentil/walnut meat could be so tasty? The texture was spot-on. Will definitely make again. These were so good, I didn’t even miss having cheese sprinkled on top!!

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78 Alisha June 24, 2014

Wow. These are smokin’ good. Filling, super satisfying, great flavor and texture and ridiculously fast to make. Boyfriend loved them too and he’s a carnivore through and through! They’re even better the next day as a salad.

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79 Anne June 24, 2014

I made these tonight and they were great and appreciated by all. Angela your recipes have transformed the way my family eats. Thank you!!

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80 Yamir June 25, 2014

Do you think I could subst the lentils with beans??? I’m out of. Looks amazing. Thanks for sharing.

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81 Julie June 25, 2014

Hi, I am a huge new fan of both the cookbook and the blog. I didn’t have any walnuts so I used the sunflower seeds in the taco meat. They were yummy but I think next time I will process them a bit before adding the lentils. they do add a nice crunch. Thanks so much for all of these great recipes. My boyfriend and I love love love everything we have tried. I got the cookbook from the library where I work, but it’s on my birthday wishlist now.

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82 anne-marie June 25, 2014

One of my favorite go-to healthy recipes when I am craving tacos =) Skip the wrap – go with the healthy greens!

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83 Heather @ Dimples in the Wrong Cheeks June 25, 2014

Since this is a vegan meal, I can eat as much of this recipe as I want correct? Because this looks full of fabulosity and like something I’d find at Chipotle! It really does look incredible and I can’t wait to make it!

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84 Svetlana June 26, 2014

These look amazing but am wondering whether I could use a different type of nut? My little one finds them very bitter! Just wondering whether you think these would work with cashews or another type of nut? Macadamia perhaps? Anyway, the main purpose of my post is to thank you for all your gorgeous recipes and to wish you all the best regarding your imminent arrival! Blessings, Svet

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85 Rebecca June 26, 2014

I always love your recipes, i love the your book and have made many things but i think this is my favourite thing ever! Since I made it when you posted it last week its all I’ve been thinking of!

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86 Sarah C June 27, 2014

Oh yes, these are good! Made them tonight and we devoured them! I used black lentils, because I had them on hand, and they were awesome. I sauteed thin strips of yellow bell pepper, zucchini, and carrots (a great addition) and they were colorful, fun, and delish. Now I want to eat this “meat” on everything!!

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87 Alice June 29, 2014

I’m just venturing into a vegan lifestyle. This is the 2nd vegan dish I’ve made, and it’s excellent! My husband ate 3 servings (a miracle he even touched it, so it HAS to be good)! I added some sauteed baby bellas to the “meat mixture” since I needed to use them up. Love this blog!! Ordered the cookbook, can’t wait to get it!!!

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88 Margarita @ West Coast Mama June 30, 2014

I was very nervous making this but it turned out amazing! The flavours were delicious and my husband prefers this vegan version to a traditional beef taco filling! Thank you!

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89 Rachael June 30, 2014

Oh I’m going to make this soon it actually looks good what I mean by that is I’m 15 weeks pregnant and veggies have made me so sick my whole pregnancy the thought of them is cringeworthy. Sigh heartbreaking for a preggo vegan.

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90 Brooke June 30, 2014

These were incredible. THANK YOU! I have a fully belly. :D

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91 Kristen June 30, 2014

Great recipe! I just found it to be very bland and added a lot more spices. Also could add some sauteed mushrooms to give it umami.

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92 Lisa July 2, 2014

I absolutely love your recipes and your cookbook! I’m making these tonight!

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93 Sarah July 2, 2014

I sautéed a cup of chopped brown mushrooms and onions, with steak spice and soy sauce. Then I added this into the food processor with lentils and walnuts. It turned out amazing, even my meat loving boyfriend said he would eat this again and again!

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94 Stefani July 2, 2014

I made these using sunflower seeds rather than walnuts and they were delcious!!

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95 Tamara July 3, 2014

Wow! I just made these for dinner tonight along with your sour cream recipe and they were spectacular! I had an avocado that was going to be too soft by tomorrow, so I sliced that up and also had some lovely heirloom cherry tomatoes that I diced up. I made LOTS of onions and peppers, too. Oh, it was so yummy! I just discovered your blog yesterday and will be a faithful follower!

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96 Angela Brown July 3, 2014

Love this recipe! Lettuce wraps are definitely one of my favorites in the summer! I’m not a huge fan of walnuts. Do you think any other nuts — maybe almonds? — might serve as a decent substitution?

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97 Lisa July 4, 2014

I made these a couple of nights ago and we all LOVED them, me, hub, and teenage daughters. I made them a little spicier with chipotle ground red pepper and they had a wonderful flavor and texture. My husband and I have a margarita taco booth at our school and church’s picnic every summer and we are going to add these tacos

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98 Colleen July 7, 2014

Can’t wait to try. If there is leftover lentil walnut taco mixture, can you freeze it? Was wondering if it would turn out ok if frozen for later use. Thanks!

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99 Diane JS July 8, 2014

These are amazing and way better than the other kind…..new one to add to the amazing recipes I have tried from this site.

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100 Gazelle July 8, 2014

I’ve tried this today..absolutely delish….tasty. refreshing lite yet satisfying….yummy!

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101 Margaret Webb July 9, 2014

Hi- I made this while up at the cottage with my husband and we had guests for lunch one day (all confirmed non-vegetarians) ~ they wolfed it down!! It was really good. My husband really enjoyed it as well- we’d had it 2 days before as a dinner with grilled veggies. I have your cookbook and have made about 20 recipes from it– I made 6 of them in the first 48 hours after I got it!!! Well done and thank you for a fantastic book ~ can’t wait for volume 2 with all your other “new finds”!! My next purchase is going to be a Vitamix :) ~Thank you Angela!!

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102 Angela (Oh She Glows) July 10, 2014

Hey Margaret, Aw thank you so much for your kind feedback! I’m so happy you are enjoying so many recipes! All my best :)

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103 Nancy July 9, 2014

Wow! I made this today (minus the cashew sour cream)! It’s truly amazing! I’ll be making this again!

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104 Denise July 10, 2014

This was WONDERFUL! I love the cashew sour cream. I would also recommend the extra peppers for those who like leftovers. I added garlic and serrano to the onion pepper mix, which are staples here! Thank you for this! I likewise totally pigged out on it! Some had it on chips, some in taco shells. All were happy!

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105 Markeeta July 10, 2014

Good evening Angela:

I made these today and served them to my carnivore husband. He loved them! He was a little apprehensive about the green wrap but the proof,for him, was in the eating. I served them with pico de gallo, guacamole and, of course, your sour cream.

The “meat” was so fresh and real tasting. With different seasonings it would make a terrific sloppy joe or sauce for pasta.

I have your book. I am using it every day. Thank you.

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106 Denise July 16, 2014

Made these for my daughter and son in law when they came for lunch. We all loved them!
Had some leftovers, and made a “taco salad” for my lunch the next day. Yum!

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107 Fiona July 20, 2014

This was an awesome recipe!! Will be making again for sure!! Thank you!

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108 Michelle July 20, 2014

I can’t wait to try these lentil-walnut tacos with the cashew sour cream.
My husband – due to health issues – went vegan overnight! Plus no salt – no oil – no
flour/carbs. Cooking has been difficult. Finding your site is a god-send!
Thank you.

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109 Heli July 22, 2014

Hi Angela,
thanks for your beautiful and inspiring blog! I just made these Ultimate Taco Wraps today and they were so delicious. I was obviously too hungry when I made these because not until now, looking at the pictures again, I realized that I forgot to put tomato in the tacos. Well, I’ll definitely remember them tomorrow, when I’m making a new batch.

Greetings from Finland!

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110 Emma July 22, 2014

Made these last night with hubby and they were FANTASTIC!!! We had the leftover taco meat on salads today for lunch. SO GOOD! I don’t know why we waited so long to try the walnut lentil taco meat…it is incredible! I am 23 weeks pregnant, and I may try to batch prep and freeze some of the this before baby arrives. :)

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111 Cici July 22, 2014

I finally got around to making these and they were GREAT! A perfect lunch. Thanks so much for yet another staple recipe. : )

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112 Lindsey July 23, 2014

Yes! I LOVE this recipe! Thank you for all you put out there and share with us. You are so lovely and candid. A breath of fresh air. Congrats on your pregnancy! Oh happy day!

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113 JJ July 28, 2014

This was really amazing. I’m definitely going to make this again and I’ve already shared this recipe with a few people.

Tip for those who don’t have acces to cashew creme fraiche: I used a mix of soy yoghurt, lemon juice, gyros herb mix and a bit of ginger syrup.

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114 Steph K July 28, 2014

I just made this meal and it was DELICIOUS!! I never would have thought the lentils would make such a perfect taco filling! The taste and texture were both perfect- thank you for helping me make my transition to a vegan life easier. :-)

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115 April July 28, 2014

AHHH! OK. THANK YOU SO MUCH FOR CREATING THIS GOODNESS! I’ve now made this recipe about 8 times, gone through 3 bottles of hot sauce and 4 heads of romaine (and everything else included)! I ate these for a week straight and didn’t want anything else. I’ve never been this addicted to a recipe before. I usually eat paleo, and needed a break from the meat. PERFECT. I’ve also made it with sprouted red and brown french lentils and it turned out fabulously. Eeeee can’t stop telling everyone about this recipe!

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116 Rusty August 1, 2014

This was my dinner last night – I had six of them! I used the filling in romaine leaves like shown, and mixed up that amazing sour cream in my Vitamix (YUM) but went with chunky homemade guacamole and chopped tomatoes for the other fillings. It was divine, and even my teenage daughter approved!

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117 terra August 1, 2014

I just piled all this on a bunch of baby greens and avocado. It pretty much made the most amazing taco salad if my life! They were leftovers too! The cashew sour cream is so easy, and so delicious. Thank you for being so generous with your genius!

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118 Pippa August 5, 2014

Hi – Have tried the recipe with both toasted walnuts and toasted raw sunflower seeds, and they are awesome… in slightly different ways, of course! I didn’t process in the sunflower seeds as they are pretty small already. Cheers!

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119 Rebecca August 8, 2014

Just wanted to say thank you for this wonderful recipe. It was hit with me and my husband! It’s taste was fresh and super delicious. Ate this straight now going on 3 days and more ahead.

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120 Molly B August 9, 2014

I made thise for my non-vegan family as a taco salad. For the dressing I combined your vegan sour cream with salsa. It was a great big hit with everyone, even my three year old niece. Thanks again for all your incredible recipes – I haven’t made one yet that wasn’t delicious.

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121 Mary Lynn Futers August 11, 2014

Angela, these were AMAZING! I have to tell you that EVERY single recipe I try of your’s is brilliant and absolutely delish. My husband (the meat-atarian) is definitely loving them as well, so thank you for sharing your gifts with us all. Enjoy the sunshine! xo

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122 Brooke August 12, 2014

Just made this recipe exactly as written and I cant stay out of it!! Love the flavor and the texture! And it’s a nice change from my usual black bean tacos. Great recipe!!! Next on the list….cashew sour cream! :)

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123 MealDiva August 13, 2014

Amazing recipe!

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124 Ewa August 17, 2014

These looked so delicious and tasted even better….
thanks so much

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125 Jen August 18, 2014
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I made these last Friday as my cheat meal (I’m a figure competitor). Okay, People, you’re going to want to double everything because these tacos are out of this world! I mean, honestly, how else are you going to get your six-year-old to love walnuts? My whole family devoured them! They are now on my list of awesome Friday night delights. Oh, and the cashew sour cream is delicious. If you’re using a Vitamix, double that, too, so you can get it nice and creamy.

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126 Eleni August 18, 2014
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These are so delicious and you can eat them with abandon knowing they’re full of goodness! Made them with the vegan sour cream first but went without the second time and they were just as good.

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127 Sarah Broadfoot August 18, 2014
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Made exactly as directed. So delicious and fresh. Loved it!

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128 Josie August 18, 2014

My prairie-boy meat eating husband’s review “There ain’t nothin’ wrong with these”.
Saw them, made them, loved them.
I am usually not a fan of “replacing” dairy products, but the vegan sour cream is simple and delicious, and tastes surprisingly like sour cream.
Nicely done Angela!

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129 Josie August 18, 2014
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5 Star Rating!

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130 Margaret Webb August 19, 2014
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Made this for a lunch – had some meat-eating guests who were delighted to devour it all up! Will try it again in a bread wrap for work lunches.

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131 dk August 19, 2014
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THESE ARE SO DELICIOUS I THINK I CRIED A LITTLE

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132 Katie August 19, 2014
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I love these tacos! They definitely satisfied my pregnancy craving for fresh veggies. :D

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133 Carrie August 21, 2014
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This is excellent! I have just started my vegan journey, my second week in and so far I am 6 1/4 pounds lighter! I have ordered your book and plan on making my way through all of your recipes! :-) I am so glad I found you. :-)

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134 Anne August 24, 2014
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really simple and so good. The walnuts and lentils make them very surprisingly satisfying and so the lettuce wrap works well instead of the traditional taco or burrito wrap.

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135 Anya August 24, 2014
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After a long day this was the perfect dinner: fast, delicious and filling. Even my non-vegan boyfriend called the taco meat amazing. Between the two of us there are very few leftovers. This will definitely be added to my recipe rotation.

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136 Jan August 25, 2014
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These are DE-lish! Sprinkled leftovers on salad the next day with avacado and extra lime juice. The BEST tasting tacos ever! Thank you Ang.

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137 Bob Seale August 25, 2014

I can’t find the receipt for the cashew sour cream. Is it some secret that I’m not in on?

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138 Hong Mei August 27, 2014

So I looked at this recipe and thought it looked amazing…but then I made the portobello mushroom fajitas from the cookbook for dinner (again) :) Next time

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139 Emy August 29, 2014
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Oh My! Just made these and I struggled to stop eating the taco meat to get it onto my plate! even my 8 & 6 year old love it! (although they told me to ‘hold the spice mum’!!) And doesn’t take too long to make either! Thank you!

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140 Milissa August 29, 2014

Going to try these this weekend…they look to scrumptious to wait for! Think I’m going to make some black bean and cilantro hummus to add to them!

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141 Hong Mei August 29, 2014

Made these for dinner last night. AMAZING.

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142 Kelly S. August 30, 2014

I just made these. They are fantastic! Can’t wait to try them again.

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143 Milissa August 31, 2014
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Wow! Made these last night and they were amazing! Creative recipes always inspire me to be creative and add my own twist, so…I sautéed some mushrooms in olive oil with garlic, cumin, chili powder, salt and pepper and added it to the food processor with the “meat.” So very hearty and satisfying. Even my two year-old devoured them!

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144 Lisa September 3, 2014
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I have made these twice, whole family loves them, including teenagers! We took them camping, they are wonderfully tasty with a nice texture.

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145 nolakent September 9, 2014
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This is one of my favorite recipes; I first ate it exactly like above (in lettuce), then enjoyed the taco “meat” on salads, in wraps, and by itself! This has become a go-to recipe for me; thanks!

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146 Bethany September 10, 2014
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I made this last night. My husband is reluctant to eat meatless at all but has offered to give it a try for a couple of meals a week. He eyed the plate of these that I gave him like I was trying to poison him but ended up saying it was “freaking awesome!” I agreed!! Thank you so much!!

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147 Johanna September 13, 2014
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Loved this recipe. I made this recipe on the same day as the meatloaf recipe. Since lentils are called for in both I saved a lot of time and didn’t have to cook during the week. Yeah!
Also purchased your cookbook would recommend it to friends. Thanks for the website.

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148 Nanners September 14, 2014
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I tried this and loved it! The cashew sour cream is to die for, btw. I have the crappiest blender on the planet but I soaked the cashews for about 24 hours (changing the water a few times) and the sour cream was creamy, dreamy, perfection. The taco meat is seasoned perfectly and I definitely think toasting the nuts is key to that “meaty” flavor. Just delicious. I also had some leftover cubes of cooked sweet potato and I threw them on top of the tacos. I was in love with the sweetness that they added, especially since I used green bell peppers (which aren’t sweet like the red ones). I can’t wait to make this again!!!

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149 Mayginne September 16, 2014

This looks phenomenal!! Is there any subsitute for the lentils that you’d suggest?? My boyfriend said they taste like soap to him and I’m not sure I could trick him by masking that taste, haha

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150 Michelle September 16, 2014
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i can definitely vouch for these – they were so delicious. Had them the first night as pictured above (in a leaf wrap) and then had leftovers twice making a big salad. So so yummy.

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151 Madu September 18, 2014
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I made these to take to lunch during the weekday.

Due to limited time, I ended up using canned lentils. Otherwise I followed the recipe as written.

Once all the toppings and fixings are added, it is quite delicious and so easy to make…love the simplicity of the recipe and the complexity of the flavours

Next time I will use fresh french lentils and add more spice and salt to give the lentil walnut “meat” a bit more flavor (i was a bit hesitant with the spices when making it for the first time)

Will definitely make again!

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152 Natalie September 18, 2014
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I always make a meal on Sunday so I will have food to bring for lunch during the week. This recipe was sooooo good. It kept well in my fridge and made enough to last me a few days. I can’t get enough of the cashew sour cream!! I did end up adding a lot more water and apple cider vinegar than the recipe called for but that was just my preference. So very delicious Angela!!!

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153 Kristy September 19, 2014
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I tried these tonight and had to come on here to give a rating for them!

I’ve been trying to maintain a vegan diet for almost a year now, but I’ve struggled to find meals that I truly enjoy! I’ve purchased 2 of Isa’s books, and 2 Happy Herbivore books – About 5 recipes of Isa’s (Isa Does It) are acceptable, and I eat them pretty much exclusively, but I honestly have not found any meals that I adore.

This one may be the first!

As usual with trying a new vegan recipe, I didn’t expect much, but when I took the first bite I was pleasantly surprised! I insisted my husband (who is not vegan) take a bite and even his eyes lit up in shock as he announced “This is really effing good!”

I wish I’d discovered your website sooner! I’m planning on buying your cookbook this weekend! Thank you so much Angela for sharing this wonderful recipe!

To anyone reading these posts who is skeptical (like I often am) – Try this one! It’s a gem!

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154 Aarthi September 21, 2014

These are yumm… I substituted the romaine lettuce with swiss chards and it turned out great..

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155 Brittaney September 22, 2014
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I have been meaning to comment here for a month or so. I have made this recipe several times, always to rave reviews (even from the meat eaters!). The combination of walnuts and lentils is so delicious that I have to resist adding it to our meal plans every week! We add sliced avocado to the veggies on top, and it’s a great addition. So yummy. Thank you.

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156 Vickie Heller September 24, 2014
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Made these tonight and we stuffed our faces silly – SO good!!!

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157 Beachgirl56 September 30, 2014
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This was so delicious. I kept seeing the picture every time I logged onto your website and I finally tried it last night and it’s wonderful!

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158 Beachgirl56 September 30, 2014
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Forgot to say that I added sliced avocado and my toppings were sautéed sprouted lentils and my own vegan ranch made from a veganaise type product with spices mixed in- garlic powder, onion powder, dried chives, and dried parsley – and it made a wonderful topping since I didn’t have the cashews to make the cashew cream.

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159 Joanne September 30, 2014

Hi – I made these, along with the “sour cream”, frozen pumpkin pie and creamy tomato soup – ALL over the top delicious!!!!! I’m so happy I found you!!!

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160 Anthony Zaccaro October 1, 2014
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I love this recipe. We make it at least a few times per month. I changed it though, I add 1/2 c. cooked quinoa, 1/4 c. sunflower seeds, and upped the spices a bit. It is fantastic!

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161 Evelyn October 5, 2014
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I made this recipe for a potluck lunch and everybody liked it. This is a keeper. Will make it again. Thank you for sharing this recipe.

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162 Evelyn October 5, 2014
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I substituted the 1 cup walnuts with 1/4 cup walnut plus 3/4 cup chopped mushrooms, took out the cumin since my family does not like the taste of cumin. It was still good. Will make this again.

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163 Josine October 10, 2014
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What a deliciously vibrant and rich recipe! We loved them and will certainly make them again. Next time I’ll make them for my parents, in order to convince them that vegan does not mean tasteless ;-) – although I think your expresso torte from the cookbook already did the trick… Thanks Angela!

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164 Nicole October 11, 2014
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This was fantastic. I was surprised bc I don’t really like lentils but it just tastes like tacos.

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165 Angel Saunders October 13, 2014
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I just finished making these for the third time in about a month. They are delicious! To give you some perspective, my husband, mom, and I took the Engine 2 Diet challenge (book by Rip Esselstyn). We basically went vegan for 28 days! I’m in for the long haul, while my husband and mom will probably stick to it 75+% of the time. That’s a win in my book. (I was vegetarian before the challenge.). Sooooooo this recipe is my “meat and potatoes” husbsnd’s favorite vegan dish. He requests it. He asks that I use the lentil/walnut “meat” alternative in other things as well.

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166 Angel Saunders October 13, 2014

Oh, I used pecans for this last round, since I was out of walnuts. Equally delicious.

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167 cecilia October 18, 2014
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Just made these for lunch. I have to say they were not as good as I thought they would be. The walnut “meat” was bland and while I was eating them I was like “please turn into a real taco.”

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168 Stacy October 21, 2014
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I really loved these. As someone who still eats meat sometimes, this was a nice substitute. I did mine in lettuce wraps just like the recipe and I loved them. Hardly missed the meat. My boyfriend’s son had one in a taco shell and liked his as well. Nicely done. We will be making these again for sure.

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169 April October 26, 2014

Just prepped the filling and veggies, can’t wait to eat these later! I’m out of cashews though and didn’t realize, so sad – I will top with avocado and salsa and dream about the cashew “mayo” for next time! Love your pretty drizzles. Quick question, did you warm the filling and or/veggies when you ate them as leftovers? If so, how – microwave, stove top? Thanks and congrats on the little one!!!!

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170 Alex_Runner October 27, 2014

I could eat this for days and I wouldn’t get bored. :) Thanks for the great recipe!

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171 Melissa November 3, 2014
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Amazing recipe! Walnuts! Who knew?!

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172 Jordan November 4, 2014
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Made this for dinner last night…YUM! I used a packed of taco seasoning I already had in the cupboard instead of the spices in the recipe because that’s all I had. Was so good – I ate three and I still have HEAPS left over for lunch at work today…and dinner tonight. Maybe even lunch again tomorrow if I’m lucky ;) I also used green and brown lentils because that’s all I could find in the supermarket. Love this recipe – it’s so fresh and filling, but in the good, satisfying way. THANK YOU :)

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173 Elizabeth November 4, 2014
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I’ve been a on again off again vegetarian for a few years, so when I saw this recipe I knew I had to try it as Mexican food is a staple for me. OH. MY. GOD. SUCCESS! I served it to my entire (very much meat meat eating) family and they liked it so much we’re gonna try and get my marine brother to eat it without telling him it’s vegan. SO GOOD! This is defiantly going to be a go to recipe for me from now on. THANK YOU!

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174 April November 6, 2014
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I enjoyed this so much last night! My husband gave it the stink eye, but he enjoyed a few bites too. :) Very authentic tasting. I have been wanting to make a recipe like this for years and never did. I am glad I finally tried yours!

Thanks!

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175 Anna November 8, 2014

Hello Angela,

first off, I absolutely love your blog and you have been guiding me from on my journey from a vegetarian to a vegan. Thanks for all the inspiration and great and yummy recipes! With your help in making yummy meals I was even able to make my boyfriend try a vegan month. Yay!

I am writing to ask if there is any way I could use your food pictures when posting links to your blog on our Tumblr. My friend and I creating a online vegan travel agency (www.elskamor), and I would love to be able to promote your delicious recipes.

Thanks so much and greetings from Berlin!
Anna

PS: I hope it is ok to get in touch with you here.

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176 Audrey K November 20, 2014
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Made these for friends over a month ago and they still talk about them!

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177 Sandy November 21, 2014
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Summer is approaching down u der I will definitely put this on my to cook list as it looks amazingly delicious……thanks for sharing

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178 Lauren November 22, 2014
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Lots of steps! But completely worth it! It is so much more satisfying making everything from scratch. The cashew cream is RIDICULOUS.. Way better than sour cream! I added some garlic powder to.

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179 SJ Cory November 22, 2014
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This has become one of my family’s favorite recipes. I’ve used the idea of the lentil walnut combination from “meatloaf” to “burgers” this is fantastic! My husband was shocked when I told him the sour cream was vegan and made from cashews. Thank you for this idea. It’s so delicious!

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180 Jen November 29, 2014
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YUUMMMMM – just made some tacos for my lunch….I put some chives, mint and Vietnamese mint on top. These are fantastic – thank you! It’s so nice to find vegan recipes that are imaginative and not just the usual curry sort of thing or pizzas etc that you tend to find on websites. I am going to buy the book for myself for Christmas if nobody gives it to me!!

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181 Megan December 2, 2014
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I am so happy. If I’m not eating this, I’m thinking about it.

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182 Bellaisa December 8, 2014

It’s amazing how much that walnut and lentil mix looks like meat. I’ve been a vegan for so long, that I can honestly say I never really ate meat as a teenager, and I’ve never had the need to eat something that looked like meat like some vegans that convert from meat eaters and miss that texture in their dish. In fact, the texture of meat is what I never liked when I was a kid, which is why I went vegetarian in the first place. So, the fact that you say the texture is pretty realistic makes me wonder if I will like it – but I definitely want to try it! I will let you know.

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183 Tatijana December 12, 2014
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I love these tacos!! I feel so much better after the lentil/walnut deliciousness than after beef or venison tacos.

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184 Jess December 13, 2014

Ok so I’ve made these twice now for lunch in the past three days. They are filling, satisfying, tasty, low calorie, easy to make and best of all- guilt free (meatless). Well done!

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185 Shiela December 18, 2014

I am trying to go vegan and a friend recommend your website. This was the first dish I made from it and it was SOOOO good!! I couldn’t eat it fast enough because it was that good! Thank you so much for the wonderful recipe and I look forward to trying other dishes :D

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186 Gabi December 22, 2014
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Made these yesterday and rolled the meat in raw collard greens. Oh my god! The meat was sooooo good I, quite honestly, could have eaten the whole batch straight out of the bowl. I have a good quantity left and tonight am going to use the meat to stuff a red pepper and then bake just to soften up the pepper and heat the meat. Will also be stirring some onions and mushrooms into the meat first. My mouth is already watering at the thought of this wonderful supper. Call me shallow, but…. now my life is complete !!! LOL. Thanks sooo much for this most wonderful recipe. This has a Mexican type flavor to it (the cumin) and next time I make this I’ll give it a curry type flavor. This recipe can be used as a wonderful springboard for so much more. Thanks again.

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187 Liz Upton December 31, 2014
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Wow, I loved how you just “blended up” some cashew sour cream and “whipped up” some lentil-walnut taco meat. On a whim, no less!

“Prep time: 30 minutes”? You just always have nuts sitting around, soaking in jars?

I made this recipe, and it was delicious, but it took nearly 4 hours counting the time I had to sufficiently soak the cashews. This definitely was not something I could whip up at a moment’s notice – unless I had cashew cream sitting in my fridge; I didn’t, because it doesn’t keep long – and I’m not an inexperienced cook.

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188 Olivia January 9, 2015

Ah! but the recipe is for Green Taco Wraps – not Green Taco Wraps With Vegan Sour Cream. The sour cream has it’s own recipe with appropriate prep time. Without the sour cream it would take 30 mins if not less.

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189 Emily January 1, 2015
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I was very hesitant to make these after having previously tried another walnut taco meat that was awful, but these blew me away! They were so delicious and I will definitely be making them again. I shouldn’t have doubted, though–I love all of the OSG recipes I’ve tried. Thanks, Angela!

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190 Kristi Rimkus January 2, 2015

I clicked over here from your 2014 roundup. I love the idea of walnuts and lentils for a filling. What a delicious combination!

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191 Beth January 3, 2015
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This was delicious! Thank you so much :-)

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192 D'Arcy Pitman January 3, 2015

These look great!

PS…I love your work. I have yet to pick up your book but it is on my list now. :)

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193 Heather January 5, 2015

Just read about this recipe on your best of 2014 post! I literally cannot stop eating. This is such an amazing recipe. Thank you!

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194 Raquel January 7, 2015

I was a little nervous to make these at first. But I’m glad I did. They are amazing and my husband likes them. I will be making them often. Not to mention, the ease of making them.

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195 Cait January 7, 2015
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Wondering what I might use instead of lentils for this??… One of my favourite recipes but turns out we are sensitive to lentils.. :( !!!

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196 Olivia January 9, 2015
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Delicious! Supermarket didn’t have Romaine lettuce so I did mini versions on Little Gem lettuce. On little ones they would make a great healthy canapé for parties. Thank you – Yum!
(I used leftover sour cream from Chilli recipe)

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197 Emily January 9, 2015

I’m wondering if anyone has tried to freeze the lentil-walnut “meat”. I’d like to make a bunch to stock my freezer! :D

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198 Eli January 9, 2015
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I did this recipie to the “T”. Sweet mother of Jesus! It is sooooo good! Thanks a lot for sharing!

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199 Katy G. January 9, 2015
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Made these for dinner, but substituted sprouted tortillas for lettuce wraps and did not cook the peppers or onions and it made a great taco dinner. My 6 year old daughter ate 2 tacos and my 4 year old almost finished her entire taco. My husband said you could pass the lentil and walnut blend off as meat. I also made Dexoinista’s queso dip and a guacamole to go with it, so it was a fabulous dinner and satisfied everyone’s taco cravings. Thank you.

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200 Niki January 12, 2015
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These were so delicious! My husband and I just finished eating and we LOVED them. I love the simplicity of it. It was a quick weeknight dinner. ADDED BONUS – we had so much fun eating them out of the lettuce, because it was a bit messy and they kept falling apart. We laughed so hard at each other.

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201 Jacqueline Roth January 14, 2015

Loved this recipe and have made it 4 times in two weeks. I did half sunflower seeds and half walnuts and loved the result. The taco mix was nutty and just right in texture. To add just a little extra heat to the tacos I added siracha and the flavor of garlic and spice was just right. We hosted some friends who are not vegan and they were way impressed. We also had the Caesar salad and the group raved!

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202 sjshuttic January 15, 2015
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Made these last night and wow, very good!

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203 Amanda January 15, 2015

Hi Angela!

I’m doing a vegan diet for January and so far it’s been going extremely well! Your recipes are such a great inspiration!! THANK YOU.

I tried this walnut meat recipe but it came out extremely dry that I just smothered it in sriracha and hoped for the best. Any suggestions??

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204 Erica January 16, 2015
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These are sooo good! The cashew sour cream is absolutely divine. I made it the day before I made the tacos, and hubby and I each took a spoonful to taste. We looked over at each other, made that “holy moly this is awesome” eye contact, with smiles spreading slowly across our faces. I had a bit of the parmesan topping left over from your Crowd Pleasing Caesar salad, so that went on top of the first couple of tacos to use it up and was a nice cheezy touch. We used sliced avocado and hot sauce as additional toppings. Will definitely make again, had no problems and the taste is amazing!

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205 Maris January 19, 2015
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Just started on the vegan wagon with husband. We’ve been skeptical of some substitutions for our usual meat, but THIS was amazing! Toddler kept grabbing for my taco ignoring the chicken on his plate!! My boys are Latino carnivores and they loved this! I’m trying your chilli next…

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206 Chantelle Brown January 19, 2015
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I made these on Thursday and loved them. It was bursting with flavor. I topped it with salsa, the cashew ‘sour cream” (leftover from the yummy chili recipe I made from here on Wednesday), cilantro, tomatoes & thought they were the perfect tacos. My mum & fiance on the other hand thought the flavor was too much. Next time I make them, I will cut the spices in half (cumin, chilli powder, etc) and see how it goes. I took it in to my vegetarian co worker and like me, she thought the flavor was perfect and was going to make them immediately, as is. Served these with the smashed potatoes with avocado aoli (also from here)-those were out of this world.

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207 Bambi January 19, 2015
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Let’s start by saying I’m a meat eater. I’ve tried Veggie Crumbles in an attempt to cut down on meat intake- I HATED it. I’ve been turned off by anything replacing actual meat.
This is opposite. I didn’t think the ingredients would “fool” my tastebuds… I’ve never eaten lentils before, but I knew I wouldn’t find them delicious… I made it anyways and I will have no trouble swapping this recipe for my hamburger taco meat. Very good!

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208 Kat January 20, 2015

This looks great and I will try tonight. I must say the pics are great but one or two would be enough, it takes awhile to scroll down to the actual recipe. LOL

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209 Carla January 23, 2015
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I love this recipe! It has become a comfort food for me. The textures go wonderfully together as well as the blend of flavors. The spice in the “taco meat” is cooly complimented by the cashew cream. My only complaint is my own fault, I always forget that I have cashews soaking to make the cashew cream and get sidetracked…

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210 Krista January 24, 2015
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Just made this tonight, and it was amazing!! I was running low on nuts, so I used a combo of pecans and sunflower seeds and it turned out great. The cashew sour cream really seals the deal. I made this for my die-hard dairy sour cream-loving husband, and he loved it! We both stuffed our faces. Mmmmmmm…….

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211 Libby January 26, 2015
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I loved this! I made it exactly as written. I found the taco “meat” just a little bit bland alone, but with all of the toppings, it was a perfect combination. I had plenty to eat for days – I used a whole onion and 2 red peppers. I will definitely make this again. The vegan sour cream recipe also makes a generous portion and I used it with a vegan chili as well!

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212 Noelle February 4, 2015
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I loved these! Really, I’ve loved everything I’ve tried from you so far. I made them with sunflower seeds(1/2 cup) instead of walnuts and upped the spices a little. Next time I’m going to try mixing in sundried tomatoes and mushrooms…I’ll let u know how it goes ;)

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213 Ann February 4, 2015

I made the lentil-walnut taco meat and it really was amazing. The taste and texture remind me of store-bought crumbles, but I feel good knowing that it’s homemade with whole foods. I used the taco meat as the base for a burrito bowl with black beans, sweet potato, avocado, cilantro, and lime.

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214 Brian February 9, 2015

THIS WAS ABSOLUTELY FANTASTIC. As a father of 2 (14yr old prince & 9 yr old princess) rather picky eaters- watching them dive in and say was really good.

This recipe is definitely a “favorites” addition.

looking forward to exploring all recipes! thank you so much for sharing.

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215 kiara February 11, 2015

Hi Ohsheglows,
I just started a 3 week vegan cleanse, which you inspired, I have always been a meat lover and thought that not eating meat would be hard but once I started following your blog and saw the food you have made I decided to take a leap of faith and made these delicious taco wraps for the first time and made them for my family too and they loved them just as much as I do”

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216 Dianne February 11, 2015
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My daughter sent a text to me recommending this recipe. Everyone in the family gave it a minimum rating of 9/10 (my husband would prefer a tortilla) and it has become a family favorite. We were eating it so happily that we all were making our second tacos before we finished swallowing the first….it was a crazy dinner! After we cleaned up, I immediately ordered Ms. Liddon’s cookbook for my daughter and myself.

Since its arrival, we have eaten every dinner out of it with leftovers serving as lunch. Delicious….every recipe, every bite. We cooked appetizers out of it for our Super Bowl party and everyone loved them. Nothing left over.

Exceptional, exceptional recipe book with every recipe as easy and delicious as this one.

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217 Diane February 11, 2015

trying to avoid adding oil, so can I leave it out without changing the flavor?

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218 Allan February 12, 2015
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For someone who loves meat I really love this recipe. I am enjoying following your blog as it is really opening my mind to alternative recipes and meals to compliment my existing meal plans.

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219 Carrie February 14, 2015
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These were amazing! The perfect Valentine’s Day supper! Yum!

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220 Silvia February 18, 2015

Thank you Angela! This is a very delicious recipe, I ate it today and it is absolutly healthy and yummy!!!

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221 Amelia February 19, 2015
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I made these last night and they were AMAZE! I didn’t have walnuts so I used pistachios instead. I also used low-sodium veggie stock to cook the lentils which provided some additional flavor. I topped these puppies with fresh guacamole and salsa and chowed down. Great recipe! Will definitely make this again.

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222 Amy Czerniec February 24, 2015
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Angela,

I want to thank you so much for all the hard work you put into your blog. I have tried a number of your recipes and have not once been disappointed. I am not a vegan nor have I ever been pregnant.

A year ago I had a double mastectomy after being diagnosed with stage 3 breast cancer. Since going through 5 months of chemo, three surgeries, 6 weeks of radiation, I have decided to try and live a cleaner healthier life. In doing so I came across your blog and couldn’t be happier.

I love the things you do with nuts. I made these tacos along with the cashew sour cream and I am astounded as to how fabulous they are. I feel so much better eating less sugar and trying new things. I know how important it is to keep my weight in check and your site has helped me do that and also gives me tasty dinner ideas.

I just wanted to let you know how much I appreciate what you do.

Love,
Amy

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223 Angela (Oh She Glows) March 9, 2015

Hi Amy, Thank you so much for your kind words! I am so grateful for your support. I wish you all the best with your lifestyle changes and health! xo

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224 Gina February 28, 2015
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This recipe is great! I love wraps, but always have had trouble figuring out what vegan ingredients to put in them.

I especially love this recipe because it is so customizable. I can’t usually afford walnuts, so the first time I tried this recipe I used crumbled extra firm organic tofu instead, and it turned out great. Tonight I just made it replacing the walnuts with mashed chickpeas, and it was excellent! I usually stir-fry whatever veggies I currently have and use them as toppings. It has been delicious every time!

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225 Ses March 1, 2015
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Yum! Put zucchini instead of peppers because that’s what I had. So delicious and filling! Plan to add brown rice to extra “meat” tomorrow and bake up veggie burgers

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226 whitnee March 3, 2015

I just made these for Dinner and they are AMAZING. The flavour and texture is spot on! Going to share this with my family no doubt!

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227 Marin March 4, 2015

I was so happy to find a vegan/veg recipe for tacos that delivers the great seasoning flavor from the meat versions I remember as a kid and isn’t so ‘beany’ like you get with black/pinto beans. This recipe has ended up in our standard rotation and is always a hit! The ‘sour cream’ is excellent as well and we use it on a variety of other dishes. Thank you!

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228 Katie March 5, 2015

Just finished gobbling up these tacos, and I must say that they are absolutely scrumptious! Which isn’t surprising to me at all, I don’t think that I have ever found an Ohsheglows recipe that I did not like :) And I substituted sunflower seeds for walnuts, and it turned out perfectly!

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229 Jo March 5, 2015

Ultimate green taco

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230 Colleen March 6, 2015

Wow, this is yummy. Just had the Lentil-Walnut mix on its own with a little salsa to sample it. Then, had a second bowl to confirm my evaluation. :-) Easy to make and so versatile too!

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231 Vanessa March 7, 2015

We LOVE this! Do you think it could be made and frozen?

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232 Jacquelovestocook March 7, 2015
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I tried splitting the walnut portion w half sesame seeds and it was awesome. I roasted them together and the flavor was great! This has become a regular for us. Such great combinations of flavor.

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233 Fabienne March 7, 2015
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Perfect dinner for tonight !
I have replaced the sour cream with a tahini sauce (tahini+garlic+lemon+water) and it was delicious. My kids loved it, and we have left overs for tomorrow as well :)

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234 Emy March 15, 2015

I add chia ‘egg’ to the taco ‘meat’, roll into balls and bake for 30 mins – makes this delicious dish easy to take on the road as a snack! The kids love them too! Absolutely gorgeous dish – make A LOT :)

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235 Jordan March 16, 2015
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I’m 10 weeks into my pregnancy and I have immense cravings for lighter veggie rich dishes but my brain wants my old comfort foods. These taco wraps satisfied so much of my desire!

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236 Shawna March 21, 2015

My husband is allergic to nuts, so we tried your suggestion of toasted sunflower seeds. Perfection! So good! Thanks for another great recipe!

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237 Meh March 24, 2015

i have your book back home, which I love! What nuts would you recommend substituting for cashew which you think consider would’ve similar in taste, as I’m trying to reduce cashews in my cooking?

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238 Regina April 24, 2015

Hi Meh, I too want to reduce cashews in my cooking and I have tried almonds – same procedure as cashews – and hemp seeds. Almonds taste good but are definitely harder than cashews, even soaked for 12 or more hours and so the consistency of the sour cream is somewhat crumbly. The hemp seeds do not need to be soaked but their taste is not that much satisfying (for me). I fear to get back to cashews even if I know that the working conditions for the harvesters are terrible. I do not have a real alternative. If you have one, please share! Love from Germany, Regina

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239 Ann_Margrock March 25, 2015
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My picture does not look as good as yours, but my goodness!! This was delicious!
I didn’t sauté my veggies because I like the crunchiness of raw onion on my ‘taco.’
The Vegan Sour Cream was so easy to make, yummy, and really gave me the mouthfeel of creaminess.
Thank you so much for your hard work.
IMG_1097.JPG

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240 Emily H April 2, 2015
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I added mushrooms (I pulsed them in the food processor to the point where there were really small bits of mushroom) I also added garlic and cooked the garlic and mushrooms before adding them to the lentil/walnut mix. I have made it exactly according to the recipe before, and think that adding the finely chopped mushrooms really adds to the flavour. I am not a vegan or a vegetarian, but I still really enjoy a good vegan or vegetarian dish. This is my favourite way to cook lentils

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241 Cory April 11, 2015
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Made these last night and loved them! I want to make more of the lentil filling and freeze it, just to have it on hand. So yummy! I used pecans instead of walnuts because walnuts hurt my mouth. It was fabulous! Thank you xo

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242 Lisa April 20, 2015
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I finally made this tonight and it was so very delicious! Our three year old even loved the lentil/walnut mix. I will definitely be making the cashew sour cream again for other things. I could just eat that up with a spoon! Love so many of your recipes.

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243 Lisa April 20, 2015
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That was supposed to be a 5 star rating. Don’t know why only 3 showed up.

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244 Regina April 24, 2015
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Angela, this is again one of your best recipes ever (I too have never been disappointend by one of your proposals….). I love walnuts and I have made the whole lot and – as my beloved husband does not like vegan recipes and prefers to eat spagetti carbonara – which is okay for me – I have it all for myself!! I think it will last for two more delicious dinners and I am looking forward to it even if I have 12 more hours to wait…. yummie!!! Thank you so much. I love your blog!!!

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245 NIKI April 24, 2015
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Fantastic! I am tired of eating soy based meat substitutes This lentil walnut masterpiece did the job. I followed the directions and stuffed my face. Great find. Thank you Angela.

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246 Emily April 28, 2015
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Just made these taco’s and they were absolutely AMAZING. Will definitely make these again, and probably in the very near future ;)

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247 Allyson May 4, 2015
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I most likely overprocessed my lentils, but I was very unhappy with the texture. Other than that, the combination of ingredients was awesome! I will just try next time with some seasoned black beans.

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248 Laura May 18, 2015
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This was so delicious! Your recipe saved me this week as I attended a gathering where they were serving tacos and I can not have any processed foods, dairy, meat, eggs, chicken, fish, sugar…Etc. Basically eating a very specialized diet trying to overcome a disease. I still like my food to taste good though and it has been a challenge to find ways to make this happen. But I have found a few things on here that have really helped! Thanks for the blog and sharing the recipes!

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249 Abigail June 3, 2015
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I just had to mention that my dad (a meat-loving, vegan-mocking man) ate six of these to himself and if it wasn’t clear by the fact that he ate six, LOVED them. Thanks so much for sharing this recipe

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250 AmFazz June 4, 2015
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These + Cholula and avocado….so good.

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251 Yuliia June 23, 2015
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The first time I cooked this recipe, I didn’t like it. I have no idea what I did wrong, because when I cooked it the second time, my husband was really impressed and I LOVED this dish. In a short span of time I made this dish 5 times already! I cooked it with different nuts (almonds, pecans, walnuts combined in different proportions), sunflower seeds and it always tastes great! Thank you so much!
Oh, and I LOVE your book!

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252 Melissa June 25, 2015
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Made these today. I’m not vegan so I used greek yogurt instead of sour cream and to add a little kick, I tossed in some cilantro and added some sriracha sauce. OMG I felt like my body was just absorbing all the nutrients possible from this. SO GOOD

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253 Melissa June 25, 2015
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Also used cashews instead of walnuts just because I couldn’t find any walnuts – still so tasty!

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254 Bex July 9, 2015
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These are so refreshing and filling. And messy. Lol. Fantastic recipe!

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255 Christine July 14, 2015
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This recipe is amazing! I made it for a non-vegan friend, and he kept all the leftovers! Hence, I’m making it again today!

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256 Betsy July 15, 2015

I am a fledgling vegan health coach in training and just made these for a client. She was over the moon! She will be buying your cook book, even though this recipe isn’t in it ( the new one anyway). I printed a copy of the recipe. She is borrowing my “Oh She Glows” cook book until hers arrives.

All your recipes are a hit!

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257 Kate July 17, 2015
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These are AMAZING!!!!
And so filling too!

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258 Kristin July 25, 2015
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These tacos are the first-ever vegan meal I have made, and I could not believe how delicious and satisfying they were!!!! I love that there were very few ingredients for the taco “meat”- it was super easy to make! I don’t have a food processor so I used a pestle to smash the walnuts and lentils up, and it worked really well. I used avocado, tomatoes, and cilantro for the toppings… And the vegan sour cream??? Uh ma gawd. I almost didn’t make it but I’m so glad I did. I’m almost converted ;)

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259 Erica August 3, 2015
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Just made this for dinner and it was AMAZING! I am 24 weeks pregnant and can’t get enough veggies either, so this meal was perfect for my family and I. We are a non-vegan family whom love and adore every recipe we have tried of yours and this is now one of my favorites! Even my two year old approves.

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260 April August 28, 2015
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Does anyone know how long the taco “meat” stays good for in the fridge? I want to do some Sunday night prep for a mid-week meal and just make the taco meat ahead of time!

Thanks!

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261 Andrea September 22, 2015

Making these for dinner tonight! They look delicious! Quick question, could I use taco seasoning in replace of all the other seasonings listed?

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262 Amy January 5, 2016
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I bought lentils the other day, wanting to cook something with them but not knowing what. This taco meat is a win! I will use it in some enchiladas and other Mexican dishes. 5 stars!

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263 Vicki January 19, 2016

I made these last night. O. M. G. This will be on my permanent meal rotation. How do you come up with such amazing recipes?!

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264 Carmella January 29, 2016
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I am so excited I just bought your cookbook!! Congratulation on your baby!!

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265 Katie February 29, 2016
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Once again, you hit this one out of the park!!! Your recipies are so delicious that I feel like there must be some witchcraft involved. This recipe was so easy and quick to make. Thank you for creating recipes that have ingredients that are available everyone and without random ingredients that you have to buy but will never use again. I was super skeptical of the vegan sour cream (as someone that LOVES regular sour cream) and it was perfection!! Keep it up you, you are helping to make eating healthy so delicious and fun for me.

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266 Angela Liddon March 1, 2016

Hi Katie, this was such a great message to read, thank you! It’s always so great to hear that my recipes are helping to make a healthy, plant-based lifestyle enjoyable and fun for my readers. :)

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267 Mary March 28, 2016
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These are truly fabulous! Such a great mix of flavors. I doubled the taco meat because I wanted to use up all the lentils we had on hand, and put half in the freezer for the future use. And cheers to you on the best cashew sour cream recipe ever. I could eat it with a spoon.
Thank you!

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268 Angela Liddon March 29, 2016

I could definitely eat it with a spoon, too! ;) Thanks for the great comment, Mary — so glad to hear you like the recipe!

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269 Jamie Pacheco March 31, 2016
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These are a summer staple for me, but I made them for my meat loving boyfriend last night and he loved them!

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270 Angela Liddon March 31, 2016

Yay! I’m glad they were a hit, Jamie. :)

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271 Melissa April 8, 2016
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A coworker brought this recipe to work today as part of a project she was working on. They were a huge hit with everyone and she had printed a copy of the recipe so that we could find it to make it. I am so glad that she did!! They were delicious and won over a lot of skeptics. I’ll be making them for my next dinner party group to pass the good food vibes on. Great job:)

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272 Angela Liddon April 12, 2016

That’s so great! I’m glad the recipe was such a hit with everyone – thanks for sharing. :)

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273 Asha April 13, 2016

Seriously the best thing I have ever ate! They’re so easy to make too! My Omni boyfriend loved them!!

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274 Angela Liddon April 14, 2016

I’m so happy to hear the recipe was such a hit, Asha!:)

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275 LisaRose April 17, 2016
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Shared this recipe with my non-vegan friends. They were blown away, too. I cannot believe the walnut meat tasted so, well, meaty. As a newly minted vegan (that’s a thing, right?), I am so happy to have stumbled across this website for creative recipes. Mind you, I love a good salad, but not for every meal, every day. Plus, I need protein and carbs and all the other stuff. Thanks for being such a wonderful teacher, Angela, and for sharing all your wisdom. :-)

Oh, and I made these as taco bowls, btw, using quinoa corn chips as the base. Yummo! Next time, going for the lettuce, just did not have any in the house this time around. ~LR

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276 Angela Liddon April 18, 2016

I am so happy to hear it was such a hit! Also, taco bowls? Awesome idea! I hope you’ll find lots of other recipes here that you’ll enjoy just as well. :)

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