Vegetarian Taco Meat
Transform your taco night with this hearty and flavor-packed Vegetarian Taco Meat, a plant-based twist on the classic filling that’s perfect for tacos, burritos, or nachos. Made with a wholesome combination of protein-rich lentils and nutty walnuts, this recipe mimics the satisfying texture of ground meat while delivering a smoky, spiced punch from chili powder, smoked paprika, and cumin. A quick sauté of onions, garlic, and tomato paste creates a savory base, while a splash of soy sauce and vegetable broth ensures every bite is bursting with umami richness. In just 40 minutes, you’ll have a versatile vegan taco filling that’s nutritious, easy to prepare, and incredibly delicious. Ideal for elevating your weeknight dinners or impressing your party guests, this crowd-pleaser promises to redefine how you enjoy vegetarian meals!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 1 cup walnuts
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 tablespoon soy sauce
- 1 cup vegetable broth or water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the lentils thoroughly under cold water. Place the lentils in a medium saucepan, add 2 cups of water, and bring to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
While the lentils cook, add the walnuts to a food processor and pulse several times until they are finely chopped but not powdery. Be careful not to over-process.
In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute.
Stir in the tomato paste, chili powder, smoked paprika, ground cumin, and oregano. Cook for 1-2 minutes to toast the spices and deepen the flavors.
Add the cooked lentils and chopped walnuts to the skillet. Stir well to combine all the ingredients.
Pour in the soy sauce and vegetable broth (or water). Mix thoroughly and let the mixture simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the liquid has reduced and the mixture is thick and cohesive.
Season with salt and black pepper to taste. Adjust seasoning as needed.
Remove from heat and serve the vegetarian taco meat in taco shells, on a bed of lettuce, or as a topping for nachos. Enjoy!
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 15.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1980 mg | 42% | |
*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.
