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Vegan Jamaican Jerk Walnut Tacos surrounding lime wedges
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5 from 4 votes

Vegan Jamaican Jerk Walnut Tacos

If you love the flavors of Jamaican Jerk, then you'll surely love these delicious Vegan Jamaican Jerk Walnut Tacos, made with a flavorful walnut 'meat' mixture, homemade jerk seasoning, roasted veggies, pineapple chunks, and an easy lime sauce. These little tacos have so much flavor and are a great meatless alternative for lunch or dinner. Gluten-free option.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Keyword: dairy-free, dinner, easy, Jamaican, jerk, lunch, meatless, spicy, tacos, vegan, walnuts, weeknight meals
Servings: 6 servings
Calories: 579kcal
Author: Shanika

Ingredients

VEGAN WALNUT "MEAT":

  • 2 cups walnuts, chopped
  • 4 garlic cloves
  • 2-3 Tbsps organic tomato paste
  • 2 Tbsps organic vegetable stock
  • 1 tablespoon Extra virgin olive oil, for brushing
  • 1 tablespoon Jerk seasoning, homemade or store-bought
  • 2 tsps vegan soy sauce
  • 1 teaspoon freshly-squeezed lemon juice
  • ½ teaspoon browning, optional (See Notes!)

TACOS:

  • homemade Soft flour or corn tortillas, any size + charred  (See Notes!)
  • 2 cups Roasted herb tomatoes
  • Roasted poblano peppers, chopped
  • Pineapple chunks, roasted or charred

EASY LIME SAUCE:

  • 1 cup vegan mayonnaisee
  • 2 Tbsps chopped fresh parsley (You can also use fresh cilantro as well)
  • 2 Tbsps freshly-squeezed lime juice

Instructions

ROAST THE VEGGIES:

  • Be sure to roast your veggies in the oven at this point. See Roasted Herb Tomatoes recipe for instructions on how to roast all veggies.

SOAK THE WALNUTS:

  • In a bowl, add the chopped walnuts and cover it with boiling hot water, letting it soak for 10-15 minutes so that they soften a bit. Drain and rinse.

MAKE THE JERK SEASONING:

MAKE THE WALNUT TACO "MEAT":

  • Add the walnuts and garlic cloves into a food processor and process until combined and broken down---resembling "meat-like crumbles".
  • In a medium skillet (10-inch or so) over medium-high heat, add 1 tablespoon olive oil. Once heated, add the processed walnut along with tomato paste, 1 tablespoon jerk seasoning, soy sauce, lemon juice, veggie stock, and browning (if using)---stirring until combined and the "meat" mixture looks brown in color and is moistened. Let cook for 2-3 minutes.

CHAR OR WARM TORTILLAS:

  • To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

MAKE THE EASY LIME SAUCE:

  • Mix together the freshly-squeezed lime juice, vegan mayonnaise, and parsley in a bowl until combined and smooth. NOTE: You can also top these tacos with my Vegan Ranch Dressing as well!

ASSEMBLE TACOS:

  • To assemble tacos, add 1-2 Tbsps walnut "meat" atop a charred tortilla followed by: roasted herb tomatoes, roasted poblano peppers, pineapple chunks, and the Lime sauce. Repeat until desired amount of tacos are made.
  • Bon Appetit!

Notes

  • STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
  • BROWNING: Jamaican browning is used to add additional "color" to any meat or food. You can find this at your local grocer or specialty food store or via online at Amazon.
  • JERK SEASONING (STORAGE): You can keep leftovers in a small tightly sealed jar and at room temperature for up to 6 months like your other herbs + spices.

Nutrition

Calories: 579kcal | Carbohydrates: 22g | Protein: 9g | Fat: 53g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 5g | Sodium: 1300mg | Potassium: 588mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1295IU | Vitamin C: 14mg | Calcium: 103mg | Iron: 4mg