Easy Vegan Taco Meat
The perfect addition to Taco Tuesdays! This vegan, oil-free taco meat is tasty and nutritious, super easy to make and budget friendly!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Tacos
- Cuisine: Vegan
Ingredients
Units
Scale
1/2 cup diced onion
3 cloves garlic, minced
1/2 cup shredded carrots
1 tsp cumin
1 tsp chili powder
1/2 tsp oregano
1/8 tsp chipotle powder
2 cups cooked lentils, brown or green
1/3 cup vegetable broth
2 TBSP tomato paste
1 1/2 TBSP tamari
1 TBSP nutritional yeast
2 tsp coconut sugar, or sweetener of your choice
1 tsp red wine vinegar
2 TBSP hemp seeds
Instructions
- Heat a large non-stick or cast-iron skillet over medium high heat. Add the onions and reduce the heat to medium. Allow the onions to cook for 3-4 minutes, stirring occasionally. Add some vegetable broth, a teaspoon at a time if needed to keep the onions from burning. Add the garlic and saute for another 3 minutes. Add the shredded carrots and cook another 2-3 minutes.
- To the skillet add the lentils, spices, tamari and sweetener. Stir until well combined and the lentils are nicely coated in the seasonings. Add the vegetable broth and tomato paste. Reduce the heat and simmer for about 5 minutes, stirring occasionally. Remove the skillet from the heat.
- Using the back of a fork, mash about 1/3 of the lentils until the texture is similar to ground meat.
- Stir in the red wine vinegar, nutritional yeast and hemp seeds. Adjust the seasonings as desired.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 159
- Fat: 2.9
- Carbohydrates: 24.3
- Fiber: 6.0
- Protein: 10.9
- Cholesterol: 0