Vegan Taco Mince
Transform your taco night with this deliciously hearty and flavorful Vegan Taco Mince, a plant-based twist on classic taco fillings. Made with protein-rich brown lentils and nutrient-packed ground walnuts, this recipe is a perfect blend of textures that mimics traditional minced meat. Sautéed yellow onion and garlic create a robust base, while bold spices like smoked paprika, ground cumin, chili powder, and oregano add smoky, earthy flavors. A splash of soy sauce or tamari ensures a savory depth, and simmering everything together with tomato paste and vegetable broth locks in irresistible richness. Ready in just 30 minutes, this versatile taco filling is perfect for burritos, taco salads, or stuffed into soft tortillas — don’t forget a squeeze of lime and a sprinkle of fresh cilantro for extra zest! Perfect for vegans, vegetarians, or anyone looking to embrace a healthier taco recipe, this dish is sure to become your next weeknight favorite.
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Recipe Information
Ingredients
- 1.5 cups cooked brown lentils
- 1 cup walnuts
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1.5 tablespoons soy sauce or tamari (for gluten-free option)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons dried oregano
- 0.25 teaspoons ground black pepper
- 0.5 teaspoons salt
- 0.25 cups water or vegetable broth
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 1 whole, for serving (optional) lime wedges
Instructions
In a food processor, pulse the walnuts until they are coarsely ground, resembling the texture of minced meat. Be careful not to over-process into a paste.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and cook for 3-5 minutes, stirring occasionally, until softened and slightly translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste, smoked paprika, ground cumin, chili powder, oregano, black pepper, and salt. Cook for 1 minute to toast the spices.
Add the cooked lentils, ground walnuts, soy sauce or tamari, and water or vegetable broth to the skillet. Stir well to combine.
Simmer the mixture for 5-7 minutes, stirring occasionally, until the liquid has evaporated and the taco mince is slightly browned and warmed through.
Taste and adjust seasonings as needed, adding more salt, spices, or soy sauce to preference.
Remove from heat and garnish with chopped cilantro, if desired.
Serve warm in tacos, burritos, or atop salads, accompanied by lime wedges for squeezing over the top.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 58.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 18.0 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2421 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
