For the Lentil Taco Meat:

1/2 cup chopped walnuts
2 tablespoons olive oil
1 medium yellow onion, diced
8 ounces cauliflower rice (roughly 2 cups)
2 cloves garlic, finely chopped or grated
1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 bay leaf
1 cup brown lentils, rinsed well & picked over
up to 3 1/2 cups vegetable stock
1 lime, juiced
kosher salt & ground black pepper, to season

For Serving:

charred corn tortillas, mashed avocado, cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges, etc.