Curried Walnut “Meat” is hearty, aromatic, comforting and the perfect component to anywhere ground beef is used! Sloppy Joes, Lasagna, Shepherd’s Pie, Tacos, Burritos – or even on its own! It’s the perfect balance of flavor and texture. You’ll never miss the meat and it’s accessible to everyone! Perfect for meal planning and dinner parties too.
1 tbsp neutral oil
1 cup diced yellow onion
1 garlic clove – minced/grated
1 dried cayenne chili
Hefty pinch of kosher salt
1 cup California walnut halves and pieces
1 tbsp Korean red chili flakes
1 tbsp garam masala
1 tsp turmeric
1 tbsp sugar
½ cup canned diced tomatoes
1 tsp tamari
¼-½ cup water
½ tsp toasted white sesame
In a food processor, pulse the California walnut halves until they are fine ground pieces.
In a medium-large skillet/pan, heat oil over medium heat. Once hot, onion, add in ginger, garlic, and dried red chili. Sprinkle with a hefty pinch of salt and sauté until onions begin to sweat and let out moisture – about 5 minutes.
Next add in the ground CA walnuts, Korean chili flakes, garam masala, turmeric, and sugar. Sauté another 5-7 minutes – we want the spices to become fragrant and the walnuts to start softening up.
Add in the canned diced tomatoes, tamari and water. Reduce the heat to medium-low. Continue mixing and cooking. Cover and allow to cook another 5 minutes – the goal is for all of the ingredients to break down and start resembling “ground beef.” Open the lid, stir and if it feels like it’s drying up, add in more water.
Taste and adjust for salt and sugar if necessary.
Once the California walnut meat has softened, but still has a slight bite, add in the toasted white sesame seeds and turn off the heat. Allow to cool 2-4 minutes before serving over rice, in a taco or simply in between a bun.
Suggested toppings: fresh coriander (cilantro) and a squeeze of fresh lime juice.
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