• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegetarian
    • Vegan
    • WFPB
    • GF
    • Sweet Things
    • Subscribe
    • Contact
    • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home » Vegan Recipes

    Published: Dec 15, 2019 · Modified: Jun 27, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Lentil Taco Meat

    Jump to Recipe Print Recipe
    An easy vegan meat recipe. Walnuts add texture and fat. Use this just about anywhere you would use ground beef. The Taco seasonings below are relatively mild, and really doesn't limit this recipe for just taco filling.
    Prep Time20 minutes mins
    Servings: 2 2 cup portions
    Calories: 848kcal
    Gluten-free, Vegan, Vegetarian
    Main dish

    A vegan substitute for Taco Tuesdays! Lentil Taco Meat is so easy to make. The carnivores in your life will be happy. This recipe makes a double batch - 2 x 2 cups batches. Use one tonight, freeze the other half for another time.

    vegan ground beef in a skillet

    This lentil taco meat is a gamechanger. It is so easy and saves you from all the questionable ingredients that you may or may not find in supermarket veggie grind brands.

    This recipe makes about 4 cups. And I find for us, as a family of 4, I need about 2 cups for one meal. I split this recipe in half, and store one portion in the freezer. It will keep in the freezer for several months and just needs a quick thaw before heating in a recipe.

    Where to use vegan lentil meat

    • Tacos - obviously. See below for some seasoning suggestions. But feel free to use a "Taco" Seasoning packet, like these from Old El Paso.
    • And don't limit yourself to tacos, of course, this works for burritos or nachos too.
    • Spaghetti "meat" sauce. Adjust the seasonings - instead of chipotle and cumin add dried oregano and dried thyme.
    • Vegan Shepards Pie - again adjust the seasonings - instead of chipotle and cumin, add ¼ teaspoon celery seed and dried thyme.

    A few more notes

    You might find that vegan meat absorbs more liquid in some recipes than ground beef. So when using this for certain recipes, you might find you need a little bit more liquid to prevent sticking. Use water to avoid adding more sodium and seasonings to your dish.

    I haven't used this in the slow cooker. So I can't say that it will work as a vegan substitute for ground beef in a long cook recipe.

    📖 Recipe

    5 from 4 votes

    Lentil and Walnut "Meat"

    An easy vegan meat recipe. Walnuts add texture and fat. Use this just about anywhere you would use ground beef. The Taco seasonings below are relatively mild, and really doesn't limit this recipe for just taco filling.
    Prep Time20 minutes mins
    Servings: 2 2 cup portions
    Calories: 848kcal

    Ingredients

    • 1 cup walnuts
    • 3 cups cooked lentils
    • 2 large carrots, shredded
    • 1 small onion finely diced
    • 1 tablespoon olive or avocado oil
    • ½ teaspoon salt

    Taco seasonings (optional)

    • 1 teaspoon garlic powder
    • 1 teaspoon chipotle chili powder
    • 1 tsp cumin

    Instructions

    • In a large skilet over medium heat, toast walnuts until just fragrant. Transfer walnuts to a food processor.
    • In same skillet, heat oil on medium heat, add onions, and saute 3-5 minutes until they begin to soften. Add carrots and saute another 5-7 minutes. Transfer to a food processor.
    • Add salt (and taco seasonings, if using) and pulse a couple of times to break up walnuts. Add lentils and pulse again, a couple of times. Divide into 2 equal portions. Will keep frozen for several months.

    Notes

    You may find that this vegan ground meat substitute absorbs more liquid (from the lentils) than regular ground meat when using it to make tacos, etc.... just keep an eye on it while cooking and add more liquid as necessary to keep it from sticking. 
    The calorie count and nutritional information below is based on half of the recipe -- not a serving for one person. This recipe is designed to make a ground meat substitute that you can use in other recipes.
    Store in 2 cup containers in the freezer for up to 3 months. Makes two 2 cup portions. 
    Calories: 848kcal (42%) Carbohydrates: 81g (27%) Protein: 37g (74%) Fat: 47g (72%) Saturated Fat: 5g (31%) Sodium: 652mg (28%) Potassium: 1685mg (48%) Fiber: 31g (129%) Sugar: 12g (13%) Vitamin A: 10487IU (210%) Vitamin C: 13mg (16%) Calcium: 156mg (16%) Iron: 13mg (72%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    More Vegan Recipes

    • vegan carrot pate with seseame seeds
      Carrot Cashew Paté
    • oatmeal and apple butter bars
      Apple Butter Bars (vegan)
    • healthy vegan oatmeal cookies lined up on a cooling rack
      Healthy Vegan Oatmeal Cookies with Dark Chocolate
    • vegan celery soup served in white bowls and garnished with crunchy pita chips
      Vegan Cream of Celery Soup

    The latest recipes

    pumpkin butter in a mason jar with a spoon and on a cutting board

    Make your own pumpkin butter from scratch

    pumpkin chocolate chunk cookies on a parchment lined cookie sheet

    Pumpkin Butter Chocolate Chunk Cookies

    a slice of caramel banana dessert on plate with pecans and caramel drizzle, full dessert dish in background

    No-Bake Caramel Banana Dessert

    dark chocolate crinkle cookies with espresso on a baking sheet

    Fudgy Espresso Cookies

    top side view of dark chocolate pot de creme with whipped cream and chocolate covered espresso beans

    Dark Chocolate Pots de Creme with Espresso

    roasted banana bundt cake with vanilla glaze on a white table

    Roasted Banana Cake with Spiced Rum

    Reader Interactions

    Comments

    No Comments

    Leave a reply: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • pumpkin butter in a mason jar with a spoon and on a cutting board
      Make your own pumpkin butter from scratch
    • pumpkin chocolate chunk cookies on a parchment lined cookie sheet
      Pumpkin Butter Chocolate Chunk Cookies
    • a slice of caramel banana dessert on plate with pecans and caramel drizzle, full dessert dish in background
      No-Bake Caramel Banana Dessert
    • dark chocolate crinkle cookies with espresso on a baking sheet
      Fudgy Espresso Cookies
    • top side view of dark chocolate pot de creme with whipped cream and chocolate covered espresso beans
      Dark Chocolate Pots de Creme with Espresso
    • roasted banana bundt cake with vanilla glaze on a white table
      Roasted Banana Cake with Spiced Rum
    • dark chocolate blondies with walnuts on parchment paper
      Dark Chocolate Walnut Blondies
    • a chip dipping into a hot and cheezy spinach and artichoke dip
      The best hot artichoke dip

    • About
    • Contact
    • Subscribe
    • Privacy Policy
      • Cookie Policy
      • Disclosures
    • Disclaimer

    recent posts

    • Make your own pumpkin butter from scratch
    • Pumpkin Butter Chocolate Chunk Cookies
    • No-Bake Caramel Banana Dessert
    • Fudgy Espresso Cookies
    • Dark Chocolate Pots de Creme with Espresso
    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • chia seed pudding in 2 glass jars with blueberries, strawberries and kiwi
      Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • make ahead kale salad with beets and seeds
      Make-Ahead Kale Salad
    • side view of raspberry and poppy seed muffin, fresh raspberries in background
      Raspberry Lemon Muffins
    • Perfect Lemon Muffins
    • cranberry rum sauce in a white serving dish with cinnamon
      Spiced Cranberry Rum Sauce
    • Tahini and Greek Yogurt Dip
    • eggplant stew with chickpeas served in a bowl with quinoa
      Mediterranean Eggplant Stew

    Footer

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up!! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    7ads6x98y