RECIPE: Seven Recipes for Vegan Month – Wednesday: Moroccan Minced Walnut Flatbreads

Moroccan Minced Walnut Flatbreads

To kick-start vegan month (November), California Walnuts has developed seven meatless meals for each day of the week.

The mild and creamy flavour of California Walnuts can be enjoyed in a host of recipes. Once ground, walnuts also offer a wholesome, plant-based meat substitute that can work in curries, pizza toppings and more.

Course: Lunch 

Prep Time: 10 minutes 

Cook Time: 8 minutes 

Servings: 2

Calories: 944kcal


  • 100 g California Walnuts plus extra to serve
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 tsp harissa paste
  • 1 tsp honey
  • 3 tbsp chopped coriander
  • 2 flatbreads
  • 100 g houmous
  • 50 g pomegranate seeds


  • Finely chop the walnuts and place in a bowl, cover with lukewarm water for 20 minutes, drain well.
  • Heat the oil in a frying pan and fry the onion for 5 minutes, add the harissa and honey then add the walnuts and half the coriander and cook for a further 2 minutes.
  • Warm the flatbreads and spread with the houmous. Sprinkle over the walnut mixture and then the pomegranate seeds, extra chopped walnuts and the remaining coriander.

Cooks tip

  • Great rolled up in wraps or used to fill pittas instead of flatbreads.


Serving: 356g | Calories: 944kcal | Carbohydrates: 61g | Protein: 26g | Fat: 63g | Saturated Fat: 7.7g | Fibre: 15g | Sugar: 16g


Salt: 1.5g

Minerva Studio
Author: Minerva Studio