This walnut meat is the flavor-packed vegan (vegetarian) “meat” alternative for Mexican nights. It gets ready in just 10 minutes with only 6 ingredients.
Dry roast the walnuts in a pan on medium-low heat for 3-4 minutes only. Do stir continuously for even roasting.
Add roasted walnuts in a food processor jar along with the rest of the ingredients (smoked paprika, chili powder, ground cumin, garlic powder and soy sauce).
Start pulsing until you get a crumbly texture.
Notes
Do not over roast the walnuts. Just a few minutes of roasting is enough.
Skip this roasting step if your walnuts are crunchy and fresh. Mine were in the freezer, so I did have to roast.
Do not over-process where the mixture becomes too oily, clumpy and dense.
Storing leftovers: It can be stored in the refrigerator for up to 5 days in an airtight container.
Warm it up: The refrigerated walnut meat can be warmed up slightly in the microwave until just warm. Or warm up in a pan on low heat.
Serving: You can use this walnut meat into your vegetarian taco salad, burritos, tacos or sprinkle over your baked nachos.