Walnut Beef Tacos

Savory, smoky, shockingly good

Serves: 4 | Time: 20 minutes (+ soak)
You’ll need

• 2 cups raw walnut pieces (or pecans)

• 1 yellow onion, diced

• 4–5 oil-packed sun-dried tomatoes, finely chopped

• 1½ tbsp tomato paste

• 1 tbsp capers, chopped

• 1 garlic clove, grated

• 1 tbsp onion powder

• 2 tsp coriander

• 2 tsp oregano

• 2 tsp smoked paprika

• 1 tsp cumin (more to taste)

• Pinch red chili flakes or chili powder

• 2 tsp low-sodium tamari

• 2–3 tsp sumac (optional, lovely tang)

• Olive oil or water, for sautéing

Let’s Make It

1.    Soak walnuts in boiling water 45 min (or overnight). Drain well; pulse to a fine crumble (not paste).

2.    Sauté onion 8–10 min (oil or water). Add sun-drieds + capers; cook 2–3 min.

3.    Push to sides; bloom garlic 20 sec. Add spices + tomato paste; toast till fragrant.

4.    Stir in walnuts; splash water if dry. Add tamari (and sumac). Taste and adjust.

5.    Serve in warm tortillas with salsa, guac, vegan queso, lime.

Pro Tip: For “meaty” chew, toast the walnut crumble 3–4 minutes after seasoning.