Did you know walnuts can be used as a substitute for meat? I am not taking crazy pills, I swear. When you throw walnuts into a food processor along with certain spices, you end up with a taco meat-like consistency that is an EXCELLENT source of protein, 12 grams to 1 cup, to be exact. If you’re someone who wants a creative and cholesterol-free way to get your protein, then I highly suggest you try walnut meat tacos.
I’ve also cooked up some other Mexican-inspired recipes to compliment the walnut meat and these recipes can also double as a meal prep for one week. Mexican quinoa salad, and spicy potatoes au gratin after the jump.
Walnut Meat Tacos
- 2 1/2 cup raw walnuts
- 2 tbsp Bragg's liquid aminos
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp cumin
- 3 portobello mushrooms (diced)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
Satuee mushrooms in olive oil for 5-7 minutes on low heat. Sautee bell peppers on low heat for 3-5 minutes. Drain. Mix in with mushrooms
Mix walnut meat ingredients into a vitamix or food processor on the low setting. Drain.
Spicy Potatoes au Gratin
- 3 lbs potatoes
Spicy Cashew Cream
- 1-1 1/2 cup raw cashews (soak cashews for 30 mins if you don't have a high powered blender)
- 1/2-3/4 cup filtered water (depending on desired thickness)
- 1/2 tsp sea salt
- 1/2 tsp apple cider vinegar
- 1 jalepeno
- 3 tbsp nutritional yeast
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp cayenne pepper
- 1 lemon (cuts the sweetness of the cashews, can add more if desired)
- 1 lime
Mix spicy cashew cream ingredients into a high powered blender or food processor on low
Slice soaked potatoes and cover the bottom of a greased baking pan with one layer of potatoes. The slices should overlap.
Once the first layer is down, pour the spicy cashew cream over the potatoes and spread evenly.
Add another layer of potato slices and then cover with spicy cashew cream.
Bake at 350 degrees for 30 minutes
Mexican Quinoa Salad
- 2 cups quinoa (rinsed)
- 2 cups water
- 1 cup cooked black beans
- 1/2-1 pint grape tomatoes (halved)
- 1 cup chopped red onion
- 1/2 cup cilantro
- 1 lime
- add chili powder, cumin, onion powder, and salt to taste
Rinse and drain quinoa.
Sautee quinoa on low heat in a medium sauce pan for a few minutes and then stir in 2 cups water.
Cook quinoa uncovered on medium heat until water evaporates (about 15 minutes). Stir frequently to prevent sticking.
Remove quinoa from heat and add to a bowl. Stir in cooked black beans, tomatoes, cilantro, onions and lime juice. Add in spices to taste.
Cashew Cream (Vegan Sour Cream)
- 1 1/2 cup raw cashews (soak for 30 mins if not using a high powered blender)
- 3/4 cup water
- 1 lemon
- 2 tsp apple cider vinegar
- 1 tsp sea salt
Mix all ingredients into a food processor or high powered blender on the low setting. Store in an airtight jar and it will keep for a few months.
This is what everything looks like plated. It was such a hearty meal prep and one that definitely did not get boring through out the week. You can reheat everything in the oven in just 10-15 minutes (I am trying not to use microwaves at all anymore) and they kept in the fridge really well. I ended up with a ton of quinoa left over so I would alter the recipe to a little less if you’re making this just for yourself. The cashew cream will keep in the fridge for a LONGGG time as long as it is in an airtight glass jar. Like these. You’ll know when it goes bad if it takes on a really bitter and acidic smell.
Vegan Mexican Food Meal Prep in action: