The Best Vegan Taco Meat Recipe

It’s hard to grow up in Texas without loving tacos. They’re the best food for a reason!

Tacos are quick and customizable, making them perfect for hosting a large party or just throwing together dinner on a busy night. But when you don’t eat meat, how do you make vegan taco meat for your Taco Tuesday?

Don’t worry, I’m here today with a recipe for the best protein-filled, soy-free meat alternative for tacos—made with easy-to-find kitchen staples like lentils and walnuts. Let’s go!

Let’s start with lentils

Before I started eating plant-based, I didn’t know what lentils were. But now, I use them practically weekly because they’re such a fabulous source of nutrients!

A half-cup of cooked green lentils has about 9 grams of fiber and 12 grams of protein. There’s also 6% of the daily recommended potassium and 10% of the daily recommended folate. So not only are they a great source of macronutrients, but also micronutrients! 

Lentils fall in the legume family and look like little seeds. There are several different kinds of lentils differentiated by color. I’ve used red, green, and brown lentils the most often.

Red lentils become mushier after cooking, which makes them great for soup and curry. For dishes that need the lentil to hold their shape (such as these tacos), brown or green lentils are a better choice. 

How to cook lentils

Lentils are cooked just like rice. Just add them to a pot with twice as much water, bring the pot to a boil, and let them simmer until they’re soft and expanded. Beware: lentils grow significantly while they’re cooking, so be sure you put them in a larger pot to cook.

Tips for this plant-based taco meat recipe: 

• Start the lentils first, then chop the other things while the lentils are cooking – this makes you so much more efficient! 
• Combine the spices into a small bowl before you actually need them. Then you can just add spices without having to measure quickly. 
• Customize! To add more heat, you can always add crushed red pepper flakes or more jalapeno. 

Serve this vegan taco meat at your next taco bar!

We love pairing tacos with allll the toppings.

Taco bars mean laying out not only the vegan taco meat, but also all the best taco topping options like black/pinto beans, dairy-free queso, guacamole, mango salsa, regular salsa, lettuce, cilantro, limes, cilantro-lime rice, and (if you’re feeling industrious), some sauteed peppers and mushrooms. We love taco bars for hosting because they can please just about any crowd! 

Over to you—give this recipe a shot, don’t skimp on the spices 🌶🌶🌶, and don’t forget to tag us @plum_savory on IG with your lovely creations!

Happy eating,  
Elana

Vegan Taco Meat

The best protein-filled, soy-free meat alternative for tacos, made with easy-to-find kitchen staples like lentils and walnuts. Perfect for your next Taco Tuesday—and even the carnivores will love it!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine American, Tex-Mex

Servings 8 1/4 cup servings

Ingredients

  

Lentils:

• 1/2 cup uncooked brown or green lentils rinsed
• 1 1/2 cups water

Everything Else:

• 1 Tablespoon olive oil
• 1 1/2 cups walnuts chopped
• 2 small shallots diced
• 2 cloves garlic minced
• 1 jalapeno diced
• 1/4 cup salsa
• 1/2 lime juiced
• 1 Tablespoon cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt

Instructions

 

• Cook lentils by placing lentils and water in a small saucepan. Bring to a boil over high heat. Once boiling, lower heat to medium-low, place lid on pot, and allow to simmer for 20-30 minutes.
• While lentils are cooking, dice/chop walnuts (1.5c), shallots (2), garlic (2), and jalapeno (1).
• Heat a medium-sized skillet (or cast-iron skillet) over medium heat. Once hot add oil (1Tblsp).
• Once oil is hot, add walnuts, shallots, garlic, and jalapeno, and cook until fragrant and onions are translucent, approximately 3-5 minutes.
• Add cooked lentils, salsa (1/4 c), juice from lime (1/2 lime), and spices.
• Turn heat off, cover, and let sit for 5-10 minutes to allow flavors to meld.
• Serve immediately with all your favorite taco toppings!
• Store leftovers in the fridge for 4-5 days.

Keyword gluten-free, vegan, vegetarian