Best Vegan Taco Meat

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April 19, 2019 / Updated February 4, 2020 / By Verna / 22 Comments

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The BEST Vegan Taco Meat Recipe! made with simple ingredients, Gardein Beefless Ground Crumbles, mushrooms, lentils and homemade taco seasoning. It’s ready in minutes! Perfect for tacos, quesadillas, nachos, burrito bowls and more! Nut free & protein rich.

vegan taco meat on a wooden spoon

vegan taco meat on a wooden spoon

My family’s crazy about this vegan taco filling. The taste and texture closely resembles beef. That is probably why, lol!

Try it for Mexican Taco Tuesday with my nacho cheese sauce. It’s a match made in heaven!

vegan taco meat on tortilla chips with nacho cheese sauce

vegan taco meat on tortilla chips with nacho cheese sauce

There are no walnuts or cauliflower in this taco meat recipe. I wanted to create something quick and easy so I used frozen Meatless Crumbles (for the vegan ground beef), mushrooms, lentils and my taco seasoning sauce. The combination creates the perfect flavour and a delicious meaty bite! – and it’s ready in a jiffy!

vegan taco meat in a white skillet

vegan taco meat in a white skillet

If you’re not a fan of packaged meatless ground check out my tasty Tex Mex Vegan Taco Meat Recipe made with tofu. It’s equally delicious, it just takes longer to make.

How to Make The Best Vegan Taco Meat:

First add the mushrooms to your food processor and pulse until they are very small but not mushy, set aside

Now mix the taco seasoning sauce ingredients in a bowl and set aside.

mushrooms in a food processor

mushrooms in a food processor

taco seasoning sauce in a white bowl

taco seasoning sauce in a white bowl

Heat a large non stick skillet to medium high heat. Add the oil, onions and a pinch of salt and pepper. Cook for 5 minutes while stirring.

Add in the mushrooms and cook, stirring for 3-5 minutes until the mushrooms are cooked. If you find the pan getting to hot, turn it down to medium heat.

Now add the frozen meatless crumbles and lentils. Cook for 2 minutes or so until it is heated through.

Lastly add the sauce and chopped cilantro, mix throughly. Stir until you are happy with the consistency. The sauce will evaporate quickly.

Enjoy! For full recipe ingredients and instructions, see recipe card below.

five picture collage how to make vegan taco meat

five picture collage how to make vegan taco meat

Serve with tacos, nachos, burritos, quesadillas, enchiladas, vegan nacho cheese sauce and more,..

This recipe will keep in the fridge for 3-5 days and freezes well.

Ok lets make The Best Vegan Taco Meat, it’s:

meaty

easy

quick

perfectly spiced

the best vegan meat filling for all your Mexican dishes!

addicting!

kid friendly

gluten free

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes️

Other Vegan Mexican recipes for you to enjoy:

Mild or Spicy Pico de Gallo
Refried Black Beans
Tasty Tex Mex Vegan Taco Meat
Vegan Crunchwrap Supreme
Best Salsa Recipe
Best Guacamole Recipe
Vegan Nacho Cheese Sauce

vegan taco meat on a wooden spoon

vegan taco meat on a wooden spoon

Best Vegan Taco Meat

5 from 5 reviews

  • Yield: 4 cups 1x
  • Method: Stovetop
  • Cuisine: Mexican

Description

 The BEST Vegan Taco Meat Recipe! made with simple ingredients, Gardein Beefless Ground Crumbles, mushrooms, lentils and homemade taco seasoning. It’s ready in minutes! Perfect for tacos, quesadillas, nachos, burrito bowls and more! Nut free & protein rich.

Scale

Ingredients

  • 1 tablespoon oil, I used grapeseed
  • 1 small yellow onion, diced
  • 1/2 lb (227 grams) mushrooms, white or brown
  • 2 cups Gardein Meatless Ground crumbles, frozen
  • 1 cup cooked lentils, rinsed and drained
  • 2 tablespoons or so chopped cilantro

Taco Seasoning Sauce mix:

  • 1 tablespoon tomato paste
  • 2 teaspoons “Better Than Bouillon Vegetarian No Beef soup Base“
  • 1/2 tablespoon Chili Powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon died oregano
  • 1 teaspoon ground cumin
  • 1/4–1/2 teaspoon seasoning salt or regular salt
  • 3/4 cup water

Instructions

  1. First add the mushrooms to your food processor and pulse until they are very small but not mushy, set aside.
  2. Now whisk the sauce ingredients in a bowl and set aside.
  3. Heat a large non stick skillet to medium high heat. Add the oil, onions and a pinch of salt and pepper. Cook for 5 minutes while stirring. 
  4.  Add in the mushrooms and cook, stirring for 3-5 minutes until the mushrooms are cooked. If you find the pan getting to hot, turn down to medium heat.
  5. Now add the frozen meatless crumbles and lentils. Cook for 2 minutes or so until it is heated through.
  6. Lastly add the sauce and chopped cilantro, mix throughly. Stir until you are happy with the consistency. The sauce will evaporate quickly. Enjoy!
  7.  Serve with tacos, nachos, burritos, quesadillas, enchiladas, vegan nacho cheese sauce and more,..
  8. This recipe will keep in the fridge for 3-5 days and freezes well. Makes approximately 4 cups.

Notes

  • If you want to spice it up add a tablespoon of chopped pickled jalapeños or a pinch of cayenne and or tablespoon or so of jalapeño pickle juice.

Keywords: vegan taco meat, best vegan taco meat, crumbles, meatless, easy, mexican, taco seasoning, filling

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