The Perfect Walnut Meat
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A soft, versatile vegan walnut meat made by soaking walnuts, pulsing them with red pepper and onion, and pressure-cooking the mixture until tender. It is intentionally unseasoned so it can be adapted for tacos, pasta, bowls, or other dishes.
- Time
- 4 hours 35 minutes
- Equipment
- Pressure cooker and blender
- Good for
- Lunch, dinner, or snacks
- Contains
- Tree nuts
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 230 g
- 150 g
- 55 g
- 40 g
- 25 g
- 30 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 570 g before cooking, which is about 145 g per serving.
Steps
Rinse the raw walnuts thoroughly. Place them in a bowl, cover with water, and soak for 4–8 hours. This step may help make the walnuts more digestible, but it can be skipped if necessary.
Strain the soaked walnuts and rinse them again. Set them aside while preparing the vegetables.
Roughly chop the red bell pepper and onion so they process evenly.
Place the chopped red bell pepper, chopped onion, and soaked walnuts into a food processor in that order. Pulse until the mixture reaches your desired ground texture. Do not over-process; the mixture should retain some texture rather than becoming a smooth purée.
Add the avocado oil, concentrated vegetable broth paste, water, tomato sauce, and processed walnut mixture to the pressure cooker. Stir sufficiently to distribute the ingredients.
Cook on the pressure cooker's high-pressure setting for 20 minutes. Follow the manufacturer's instructions for bringing the cooker to pressure and releasing pressure safely.
Allow the walnut meat to cool slightly before serving.
Season the walnut meat as desired to match the dish in which you are using it. The base recipe is intentionally unseasoned.
Notes
A pressure cooker is vital to the recipe, according to the source, because it helps soften the walnuts. Use 2–3 tablespoons of tomato sauce according to the desired consistency. The walnuts can be soaked for 4–8 hours or the soaking step can be omitted.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 498
- Protein
- 10 g
- Carbs
- 14 g
- Fat
- 48 g
- Fiber
- 5 g
Where the calories come from
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