Ingredients:

for the lentil-walnut meat (makes 2 1/2 cups):
1 C uncooked green lentils
1 C raw, unsalted walnut pieces
1 1/2 t dried oregano
1 1/2 t ground cumin
1 1/2 t chili powder
1/2 t fine grain sea salt, or to taste
1 T extra virgin olive oil
2 T water

for the toppings:
2 packages tortillas (hard or soft, or can be made as lettuce wraps)

2 bell peppers, thinly sliced (1 red, 1 green are nice for color)
1 med onion, thinly sliced 
Diced tomatoes or salsa (we love pineapple salsa or mango salsa for a twist)
lettuce
1-2 sliced avocados
Vegan Sour Cream (see recipe under sauces)

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Directions:

Cook the lentils: Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use. Drain off excess water.

Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for about 10 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.

Saute the pepper + onion filling: Add a splash of vegetable broth into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.

 

Prepare the taco meat: Add cooked lentils  and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.

Prepare the rest of your vegetable toppings.

Assemble: tortillas, lettuce, taco "meat," peppers/onion, salsa, avocado, green onion, vegan sour cream