Go Back
+ servings
Vegan Jamaican Jerk Walnut Tacos
Print Pin
No ratings yet

Vegan Jamaican Jerk Walnut Tacos

These Vegan Jamaican Jerk Walnut Tacos offer major flavor, using all vegan ingredients, and is the perfect balance between savory and sweet from the roasted pineapples.
Course Main Course
Keyword dairy-free, dinner, easy, Jamaican, jerk, lunch, meatless, spicy, tacos, vegan, walnuts, weeknight meals
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

VEGAN WALNUT "MEAT":

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

HOMEMADE JERK SEASONING:

  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 tsps cayenne pepper
  • 2 tsps sea salt
  • 2 tsps black pepper
  • 2 tsps dried thyme
  • 2 tsps brown sugar
  • 1 tsp ground allspice
  • 1 tsp dried parsley
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1/4 tsp ground cumin

TACOS:

  • 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 lim 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:

  • In a bowl, add together the onion powder, garlic powder, cayenne pepper, salt, black pepper, thyme, brown sugar, allspice, parsley, smoked paprika, red pepper flakes, cinnamon, nutmeg, clove, and cumin, stirring until combined. Set aside.

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 Tbsp olive oil. Once heated, add the processed walnut along with tomato paste, 1 Tbsp 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.

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.