An easy vegan meat recipe. Walnuts add texture and fat. Use this just about anywhere you would use ground beef. The Taco seasonings below are relatively mild, and really doesn’t limit this recipe for just taco filling.
Servings: 2 2 cup portions
Calories: 848kcal
Gluten-free, Vegan, Vegetarian
Main dish
A vegan substitute for Taco Tuesdays! Lentil Taco Meat is so easy to make. The carnivores in your life will be happy. This recipe makes a double batch – 2 x 2 cups batches. Use one tonight, freeze the other half for another time.
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”
An easy vegan meat recipe. Walnuts add texture and fat. Use this just about anywhere you would use ground beef. The Taco seasonings below are relatively mild, and really doesn’t limit this recipe for just taco filling.
Servings: 2 2 cup portions
Calories: 848kcal
Ingredients
- 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
Instructions
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In a large skilet over medium heat, toast walnuts until just fragrant. Transfer walnuts to a food processor.
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In same skillet, heat oil on medium heat, add onions, and saute 3-5 minutes until they begin to soften. Add carrots and saute another 5-7 minutes. Transfer to a food processor.
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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.
Notes
Calories: 848kcal (42%) Carbohydrates: 81g (27%) Protein: 37g (74%) Fat: 47g (72%) Saturated Fat: 5g (31%) Sodium: 652mg (28%) Potassium: 1685mg (48%) Fiber: 31g (129%) Sugar: 12g (13%) Vitamin A: 10487IU (210%) Vitamin C: 13mg (16%) Calcium: 156mg (16%) Iron: 13mg (72%)
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!
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