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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 16 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 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8 tacos
Calories: 172kcal
Author: Alison Corey


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


  • 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. 



Tips for Making Lentil Taco Meat
  • 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!


Calories: 172kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 34mg | Potassium: 462mg | Fiber: 8g | Sugar: 3g | Vitamin A: 976IU | Vitamin C: 26mg | Calcium: 47mg | Iron: 3mg