This National Vegetarian Week (10th – 16th May), why not give these veggie recipes from California Walnuts a try?

Citrus Walnut Tart

Citrus Walnut Tart

The mild and creamy flavour of California Walnuts means they can be used in sweet and savoury recipes. The taste, texture and nutrition benefits of California Walnuts also makes them a great plant-based meat substitute in many of your favourite meals. 

California Walnuts are an essential staple in plant-based eating. California Walnuts are the only tree nut to contain a significant amount of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g (approx. a handful) and offer 4.4g of protein and 1.4g of fibre[1]. Walnuts are also low in sugar and very low in salt[2].

Why not try making a meat free mince with California Walnuts, perfect for lasagne or Bolognese? Kick-start your day with California Walnut Crusted French Toast with Berries or add a handful of walnuts to your lunchtime salad. Tuck into a meat-free California Walnut Mince Lasagne or try a zesty lemon spaghetti using walnuts as a plant-based meat substitute. To satisfy a sweet-tooth craving? Enjoy a citrus walnut tart. It is the perfect time to get creative and whip up delicious and nutritious vegetarian meals.

California Walnut Crusted French Toast with Berries

Prep: 10 minutes

Cook: 5 minutes

Serves: 2


2 medium eggs

1 tbsp milk

1 tsp honey

2 thick slices white bread

50g California Walnut Pieces chopped and extra to serve

1 tbsp oil

Knob butter

Fresh strawberries blueberries and raspberries to serve


Mix together the eggs, milk and honey in a shallow dish, add the bread slices and soak on both sides until most of the egg mixture has been absorbed.

Sprinkle the walnuts over 1 side of each slice and press in.

Heat the oil and butter in a large frying pan and fry the bread gently, walnut crusted side down first, for 2 minutes each side or until golden.

Halve each slice and serve drizzled with honey (optional), extra walnuts and fresh berries.

Cook’s tip:

For a savoury option, remove the honey and replace it with a pinch of dried mixed herbs and serve with grilled bacon, mushrooms, and tomatoes.

Mixed Bean, Walnut & Watercress Salad

Prep: 10 minutes

Serves: 4


1 sliced yellow pepper

100g pack asparagus tips halved

100g California Walnuts

50g sun-dried tomatoes sliced

3 tbsp oil

400g can cannellini beans drained and rinsed

400g can black beans drained and rinsed

100g bag watercress thick, stalks removed

2 tbsp white wine vinegar


Preheat the oven to 200oC, gas mark 6.

Place the pepper, asparagus and walnuts on a baking tray and toss in 1 tbsp oil from the tomatoes, roast for 15-20 minutes.

Meanwhile, toss together the beans, sun-dried tomatoes and watercress, and then toss in the pepper mixture.

Whisk the remaining 2 tbsp of tomato oil with the vinegar, season and toss into the salad.

Cook’s tip

Try using 2 cans of mixed beans or butter beans, great with rocket to

California Walnut and Lemon Parsley Spaghetti

Prep: 10 minutes

Serves: 2


160g spaghetti

3 garlic cloves minced

3 tbsp olive oil

100g California walnuts toasted and finely chopped

50g flat leaf parsley finely chopped

Zest of 1 lemon and juice of half

Salt and pepper


Cook the spaghetti as per the packet instructions.

Using a medium sized non-stick frying pan, sauté the garlic in the olive oil over a medium heat for 1-2 mins until fragrant and soft.

Drain the pasta and add to the pan, then stir in the California walnuts, parsley, zest and lemon juice.

Season to taste with salt and black pepper to serve.

California Walnut Keema by Nadia's Healthy Kitchen

Prep: 25 minutes

Cook: 10 minutes

Serves: 4


130g California Walnuts

1/2 small onion finely chopped

1 bay leaf

2 small pieces of cinnamon bark

3 cardamom pods

1 tbsp garlic ginger paste

1/2 tsp cumin

1 tsp garam masala

1/4 tsp turmeric

1/4 tsp chilli

4 tbsp tomato purée

1/4-12 cup water

1 tbsp lemon juice

1 tsp maple syrup

Salt & pepper

60g frozen peas thawed


Place the California Walnuts in a food processor and pulse a few times until crumbly. Don’t blend for too long. You don’t want the texture to be too fine.

Transfer to a bowl and cover with lukewarm water. Leave to soak for 15-20 minutes, then drain.

Heat 1 tbsp oil in a frying pan. Sauté the onions for about 5 minutes until transparent, then add the bay leaf, cinnamon bark and cardamom pods. Cook for another minute.

Add the garlic ginger paste and spices, then add the walnut mince. Toss and cook for a couple of minutes.

Add the tomato puree, water, maple syrup and lemon juice and season to taste with salt and pepper. Continue cooking until the mixture thickens (about 5 minutes), then fold in the thawed peas.

Take off the heat, garnish with fresh coriander and serve with rice. Enjoy!

Meat-Free California Walnut Mince Bolognese by Healthy Living James


100g California Walnuts

200g mushrooms

2 carrots diced

2 celery stalks sliced

1 red onion finely diced

3 garlic cloves crushed

1 tbsp dried basil

1 tbsp dried oregano

2 tbsp tamari

1 tbsp tomato puree

1 can chopped tomatoes

1/4 can water

Salt & pepper

Olive oil


Firstly, prepare your carrots, celery, red onion and garlic as instructed above. Add to a hot pan with olive oil along with the basil and oregano and fry until soft (roughly 3-5 minutes).

Meanwhile, prepare your walnut mince by adding your walnuts and mushrooms to a food processor and pulse until crumbled.

Now, add the mince to the pan along with the tamari, tomato puree, tinned tomatoes, water and a pinch of salt and pepper.

Bring to a boil then reduce to a simmer for 10-15 minutes (until desired consistency).

Meanwhile, boil your pasta.

Simply stir your pasta directly into the Bolognese sauce and serve.

Citrus Walnut Tart

Prep: 15 minutes

Serves: 8



200g plain flour

1 tbsp icing sugar

125g butter softened


100g California Walnuts + 10 whole Walnuts

200g icing sugar

3 medium eggs

Zest and juice 2 lemons

Zest and juice 1 orange

125g butter softened


Preheat the oven to 200C, gas mark 6. Place a baking tray in the oven to preheat.

To make the pastry, place the flour, sugar and butter in a food processor and blitz until it just starts to clump together.

Transfer to a 23cm fluted flan tin and press into the base and up the sides. Place on a baking tray and bake for 10 minutes.

Meanwhile, add the 100g walnuts to the same food processor and blitz until fine, add all the remaining filling ingredients, except the whole walnuts and blitz until smooth.

Pour into the pastry case and scatter over the whole walnuts. Bake for 25-30 minutes until golden.

Cool before removing from the tin.

Cook’s tip

Best served warm with yogurt or cream.


[1] Food Standards Agency (2002), McCance & Widdowson’s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry

[2] Food Standards Agency (2002), McCance & Widdowson’s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry

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