Walnut Meat Crumbles

Amazement. That’s all I could feel the first time I nailed this recipe. It’s honestly the best Vegan Taco Meat I’ve ever had.

This crumble is great to keep on hand for topping off Salads, stuffing into a Burrito, or layering in an Enchilada Casserole.

Pair it with Raw Nacho Cheeze or Cashew Lime Crema for the ultimate flavor experience.

{ Difficulty: Level 2 } [ Makes ~1.5 cups ]

Ingredients

1/2 cup Sundried Tomatoes*

1/2 cup Water

2 cups Walnuts

2 tbsp Nutritional Yeast

2 tsp Chili Powder

1 tsp Smoked Paprika

1 tsp Rubbed Sage

1/2 tsp Cayenne Pepper (optional)

Salt to taste

Equipment

Food Processor

Instructions

1. Roughly chop Sundried Tomatoes into small pieces. Combine Tomato pieces with Water in a container and set aside to soak.

2. Pulse Walnuts in food processor on high speed until small and crumbly. Set Walnuts aside.

3. Throw Nutritional Yeast, Spices, and Salt into the food processor (no need to rinse after you pulse the Walnuts). Then add in your Tomato & Water mixture. Blend on high until smooth as possible. It’s okay if there are a few small pieces of Tomato remaining.

4. Throw Walnuts back into the food processor and pulse everything together until just combined.

5. Fluff Walnut Crumble with a fork and enjoy!

Notes

• * *I like to use the Sundried Tomatoes in a bag from Trader Joe’s. They’re julienne-cut already so you don’t need to chop them before soaking if you do use these ones.

• This tastes even better on days 2 & 3 since the Walnuts have time to soften.

• Store in the fridge for up to 6 days.