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!
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.