A vegan substitute for Taco Tuesdays! Lentil Taco Meat is so easy to make. The carnivores in your life will be happy.
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 1/4 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.
Lentil and Walnut “Meat”
- 1 cup walnuts
- 3 cups cooked lentils
- 2 large carrots, shredded
- 1 small onion finely diced
- 1 Tbsp olive or avocado oil
- 1/2 tsp salt
Taco seasonings (optional)
- 1 tsp garlic powder
- 1 tsp chipotle chili powder
- 1 tsp cumin
- 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 carros 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.
Nutrition per serving
Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!