Place the walnuts into a bowl and pour boiling water on top. Cover with a lid and steep for 10 minutes. (While the walnuts are steeping, it's a great time to prep the rest of the ingredients).
Drain the walnuts and add them to a food processor or a chopper. Add 2 tablespoons of water and pulse until you have meat like crumbles. (Be careful not to over process or you will end up with walnut butter).
To a large non-stick skillet, add the oil and onions. Cook over medium heat until the onions soften and start to turn golden.
Add the garlic and chipotles in adobo to the onions and cook for 1 minute.
Now add the walnut crumbles, paprika, cumin, salt, pepper, and soy sauce. Cook for about 3-4 minutes.
Finally, add the black beans. As you cook them, press them with a spoon (you'll want to smash about half of the beans). Turn off the heat and assemble your tacos.
Tips for the best Vegan Walnut Taco Meat
Prep while the walnuts steep. Save time by steeping the walnuts and then prepping the other ingredients. This will make dinner preparations faster and easier.
Use raw walnuts. Toasting makes the walnuts a little more crunchy, which we don't want for this recipe. So opt for raw walnuts for the best texture.
Don't over-process the walnuts. This is how you get nut butter, but it won't work for this Vegan Walnut Taco Meat. Only process the nuts until they become crumbly and resemble ground meat.
Don't forget to smash the black beans. This step is a great way to add texture and also hold the walnut crumbles together with the other ingredients. You only need to mash about half of them.
How to Store
This Vegan Walnut Taco Meat can be stored in an airtight container in the refrigerator for up to 7 days.