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Whole wheat tacos filled with vegan taco meat, and topped with diced avocado, tomato, scallions, and cilantro.
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5 from 10 votes

Vegan Taco Meat (Lentil Taco Meat)

This simple to make Vegan Taco Meat is packed with fiber, plant protein, and big on flavor. In 30 minutes or less you have a family friendly meal on the table. Add your favorite toppings like avocado, salsa, chopped tomato, cilantro, and green onion!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: lentil taco meat, lentil tacos, vegan taco meat
Servings: 8 tacos
Calories: 346kcal

Ingredients

  • 2 cups prepared brown lentils
  • 1 yellow onion chopped
  • 2 cloves of garlic minced
  • 1 bell pepper chopped
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 8 crunchy or soft corn tortillas
  • 1 avocado sliced
  • ½ cup halved cherry tomatoes
  • cilantro for garnish
  • scallions/green onion for garnish

Instructions

  • If you have prepared lentils, you can skip this step. If not, rinse 1 cup of dry lentils. Cook on stovetop with 3 cups of water. Bring to a boil, cover, and simmer for 20 minutes or until lentils are soft. Lentils will double in size. Be sure to use a large enough pot. 
  • In a large skillet, add 1 tablespoon of olive oil, add onions, garlic and diced peppers. Sauté until soft about 3 minutes. 
  • Add spices to onion mixture. Sauté an additional minute.
  • Add cooked lentils.
  • Assemble tacos. Add avocado, tomatoes, cilantro, and any additional toppings you desire. 

Video

Notes

  • Keep in the refrigerator for 4-5 days. Keep frozen for 2-3 months.
  • Chop all the vegetables while the lentils are cooking to help you save time with this vegan taco recipe.
  • Use packaged lentils, I use the ones from Trader Joe's in the vegetable section, if you do not want to prepare the lentils from dried.
  • Mash the mixture a bit with a potato masher to achieve a vegan ground beef like texture, or use a food processor to mix the lentils before adding to the pan with the veggies.
  • Sprinkle with sunflower seeds for added crunch and protein!

Nutrition

Calories: 346kcal | Carbohydrates: 55g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 918mg | Fiber: 17g | Sugar: 6g | Vitamin A: 1935IU | Vitamin C: 51mg | Calcium: 87mg | Iron: 5mg