Walnut Meat
Walnut meat is the perfect ground beef substitute made in 15 minutes and with less than 10 ingredients! Featuring walnuts, mushrooms, tamari, and savory seasonings, itโs delicious in tacos, burritos, grain bowl recipes, and more.
โค๏ธ Why youโll love this recipe
- Quick & easy: In about 15 minutes, you can transform pantry staples into a hearty meat alternative without any complicated steps. Itโs perfect for busy weeknights!
- Vegan protein: This walnut meat is a complete game-changer for plant-based meals, adding a rich, meaty texture and a dose of healthy fats.
- 8 ingredients: Requiring just 8 simple ingredients, this recipe is budget-friendly and accessible for everyone.
- One-pan recipe: This walnut meat recipe requires just one skillet, meaning less clean-up and more you-time.
If youโre looking for more plant-based meat replacements, check out our vegan chorizo, sofritas, vegan meatballs, jackfruit carnitas, vegan chicken, and vegan Spam.
๐ฎ 15-minute walnut meat
This walnut meat recipe is a plant-based powerhouse, delivering all the savory satisfaction you’d expect from ground meat with none of the meat! We use walnuts for their slight crunch and brain-boosting properties and mushrooms for their umami flavors.
The smokiness of paprika and the earthiness of cumin infuse the dish with warm, complex flavors you wonโt be able to get enough of. And did we mention how easy this recipe is to make?! Just pulse or chop everything, then cook it all in one pan until browned.
The texture turns out crumbly and moist, perfectly emulating ground beef. Whether you’re a full-time vegan or just dabbling in meatless Mondays, this walnut meat makes a great addition to tacos, burritos, bowls, and more.
๐ Ingredients & substitutions
- Walnut halves: Provide a hearty, meat-like texture and are rich in omega-3 fatty acids. You can substitute them with pecans or almonds in a pinch.
- Cremini mushrooms: Their earthy, umami taste elevates the meaty qualities of this dish. Feel free to use white mushrooms, portobellos, or shiitakes instead.
- Tamari: Adds extra savory, umami notes. To keep it gluten-free, you can use liquid aminos. You can also use soy sauce if you’re not avoiding gluten.
- Ground cumin: Imparts warm, slightly nutty flavors. If youโre out of cumin, a pinch of coriander will provide a similar taste.
- Smoked paprika: Adds a hint of smokiness and a subtle spice. You can replace smoked paprika with hot or sweet paprika and a dash of liquid smoke if needed.
- Garlic powder: For a pungent and savory boost. Fresh garlic minced can be used as well for a more vibrant flavor.
- Salt & pepper: Essential for seasoning the walnut meat. Adjust both according to your taste preferences.
- Olive oil: For cooking and bringing out the flavors. Any neutral oil like avocado or grapeseed oil can be used in its place.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
๐ How to make walnut meat
Step 1: Combine the ingredients
Place the walnuts, mushrooms, tamari, and seasonings into a food processor. Pulse them until the texture is crumbly but not pasty (youโre going for a ground beef consistency).
If you donโt have a food processor, donโt worry! Just dice the walnuts and mushrooms until they resemble small crumbles, then add the seasonings as the mixture cooks.
Step 2: Cook the mixture
Heat the olive oil in a skillet and cook the mixture, stirring occasionally. You want to achieve a deep brown color with a fragrant, toasty smell. Serve this walnut meat with your favorite dishes and watch it become a staple in your kitchen. Happy eating!
If you have questions about this walnut meat recipe, check out our FAQs or leave a comment down below!
๐ฏ How to use walnut meat
This versatile walnut meat pairs incredibly well with a variety of dishes. Here are a few of our favorites:
- Tacos: Add some to black bean tacos, tacos dorados, or vegan birria tacos. Or, make walnut meat-only tacos with homemade corn tortillas.
- Bowls & salads: Sprinkle some on top of a harvest bowl or buddha bowl. Or, add it to a bed of greens to make a taco salad.
- Burritos: Use walnut meat in vegan flour tortillas with refried beans, white rice, chopped veggies, cilantro, guacamole, roasted chili corn salsa, and salsa fresca.
- Chilis & stews: Incorporate it into vegan pumpkin chili, vegan chili, vegan white bean chili, or vegan stew.
- Pasta: Mix it into San Marzano tomato sauce, use it in lasagna, or top butternut squash pasta sauce with a spoonful.
๐ก๏ธ Storage & reheating
Make a double batch and keep your walnut meat on hand all week long with these easy storage tips:
- Fridge: Once cooled, store leftovers in an airtight container for up to 5-6 days.
- Freezer: Freeze your walnut meat in a sealed bag or container for up to 3 months.
- Reheating: Gently reheat it on the stovetop over low-medium, adding a splash of oil or water to rehydrate it.
โป๏ธ Variations
- Tofu: Crumble firm tofu and mix it with the walnuts for a protein boost. You can marinate the mixture in a blend of soy sauce, nutritional yeast, and a touch of maple syrup before cooking to deepen the umami flavor.
- Seeds: Incorporate sunflower seeds or pepitas (pumpkin seeds) alongside or in place of walnuts for a nut-free version.
- Mexican-style: Amp up the heat with a mix of ancho chile powder, cayenne, and a bit of lime zest. Mix in some finely chopped cilantro and a dollop of salsa verde for a walnut meat thatโs ready for taco night.
- Mediterranean: Add oregano, sun-dried tomatoes, and chopped Kalamata olives. You can add a splash of balsamic vinegar for a touch of acidity and sweetness.
- Curried: Stir in a generous helping of curry powder, a pinch of garam masala, and some grated ginger for a spicy-sweet twist.
๐งโ๐ณ Top tips
- Pulse, don’t purรฉe: Pulse the walnuts and mushrooms to keep the texture chunky, rather than mushy.
- Dry pan toasting: You can toast the walnuts in a dry pan first to increase the depth of flavor.
- Skillet size: Use a large skillet to avoid overcrowding, ensuring an even cook.
- Let it brown: Allow the mixture to thoroughly brown so it develops a rich, meaty flavor.
- Control the heat: Cook over medium heat to prevent burning the walnuts.
- Use quality oil: High-quality extra-virgin olive oil will add to the richness of the walnut meat.
๐ฌ FAQ
Yes! If you donโt have a food processor, you can roughly chop the walnuts and mushrooms by hand. Just remember the texture may be less uniform.
Yes, this recipe is gluten-free as written. Both tamari and liquid aminos donโt contain gluten. However, itโs important to check the ingredients or specific brands to ensure there is no cross-contamination.
If your mixture is too dry, add a bit of oil or a splash of water to achieve the desired consistency. You can also add a bit more tamari, but reduce or omit the salt in this case.
๐ด More plant-based protein replacements
If you want more options for plant-based protein, look no further than these recipes:
- Vegan Fried Chicken: Crispy, crunchy, and meaty seitan with Cajun breading.
- Vegan Tuna: A perfect tuna replacement made from chickpeas and vegan mayo.
- Vegan Fish: Plant-based fish replacement featuring hearts of palm, nori, and panko breadcrumbs.
- Vegan Meatloaf: A hearty, comforting, and satisfying lentil-based meatloaf.
15-Minute Walnut Meat
Equipment
- Chef's knife
- Cutting board
- Food processor
- Large skillet
Ingredients
- 1 ยฝ cups walnut halves
- 1 ยฝ cups roughly diced cremini mushrooms
- 2 tablespoons tamari (or liquid aminos)
- 1 ยฝ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ยผ teaspoon salt (plus more to taste)
- ยพ teaspoon black pepper (plus more to taste)
- 1-2 tablespoons olive oil (extra virgin)
Instructions
- Add the walnuts, mushrooms, tamari, cumin, paprika, garlic powder, salt, and pepper to the basin of a food processor.
- Pulse everything until the mixture is crumbly with small chunks of walnuts and mushrooms.
- Heat a tablespoon of olive oil in a large skillet over medium. Once hot, add the walnut-mushroom mixture and cook for 10-12 minutes, adding more oil as needed, until browned.
- Serve your walnut meat in tortillas, burritos, taco bowls, and anything else youโd like to add a savory, meaty component to. Happy eating!
Video
Notes
- Pulse, don’t purรฉe: Pulse the walnuts and mushrooms to keep the texture chunky, rather than mushy.
- Dry pan toasting: You can toast the walnuts in a dry pan first to increase the depth of flavor.
- Skillet size: Use a large skillet to avoid overcrowding, ensuring an even cook.
- Let it brown: Allow the mixture to thoroughly brown so it develops a rich, meaty flavor.
- Control the heat: Cook over medium heat to prevent burning the walnuts.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.