Amazingly satisfying vegan taco meat made with ground soy curls and walnuts. The meaty texture is perfect for filling tacos and burritos or topping salads and grain bowls. Gluten-free and easily made oil-free and/or nut-free.
Place soy curls in a large bowl, and cover with broth to rehydrate. Add a bit of water to the bowl if needed so that the soy curls are mostly submerged. Set aside to soak for 15 minutes, then drain in a colander.
Preheat a large saute pan over medium heat, and add the oil, if using. Stirring occasionally, cook the onion for about 5 minutes, or until translucent. Add the jalapeno to the pan, and cook for 2 to 3 minutes. Add the garlic to the pan, and cook for about 1 minute.
One handful at a time, pick up the drained soy curls and squeeze them over the sink to remove some of the moisture. Add the soy curls to the pan, and cook for 3 to 5 minutes or until they begin to brown and are hot. Add salsa to the pan and stir to combine. Remove from heat.
Place walnuts in a food processor, and pulse into coarse crumbs. Next, add the spices to the food processor: nutritional yeast, chili powder, cumin, oregano, smoked paprika, onion powder, garlic powder, black pepper, and cayenne. Pulse to combine.
Transfer the soy curl-onion mixture to the food processor and pulse a few times to chop the soy curls. Add the tamari, and process until uniformly ground.
Preheat the saute over medium heat again, and transfer the ground mixture to the pan. Cook, stirring occasionally, for about 5 minutes or until hot and fragrant. Add up to ¼ cup water as needed for moisture and to prevent sticking. Taste and adjust seasonings, as desired.
Notes
TVP OptionSoy curls usually need to be ordered online and are difficult to get outside the US. So feel free to use TVP or soya chunks instead. Use only as much broth as is needed to hydrate without making it soggy. And since TVP is already a ground texture, there's no need to pulse it in the food processor.StorageStore leftover vegan taco meat in an airtight container in the refrigerator for up to 5 days. It's also freezer-friendly.Walnut SubstitutionsI've also made this with ¼ cup almond flour instead of the walnuts. It adds nice richness, but if you have both on hand, I tend to prefer the walnut flavor. For a nut-free option, sub ¼ cup raw sunflower seeds. They provide great nutrition, added crunch, and richness.