Vegan Meat Tacos, traditionally Mexican, were introduced to me on a trip to Salt Lake City, Utah, at a restaurant that served the best Mexican food.
A Little History on Mexican Tacos
The vegan trend started in America, but before this trend, many cultures ate plant-based food for the majority of their diets.
This is not a new concept, but developed centuries ago when cultivating farms as a way to have food when hunting was not successful.
Traditional Mexican plant-based cooking is deeply rooted a long time ago in pre-Columbian indigenous cultures, long before meat and dairy became common. At its heart are the three staples of Mesoamerican cuisine, often referred to as the “Three Sisters”:
The Three Sisters
- Corn (maíz) – the base of tortillas, tamales, atole, and more
- Beans (frijoles) – black, pinto, and other varieties
- Squash (calabaza) – includes zucchini, pumpkin, and blossoms
Tacos in Mexico are made with soft, freshly made corn tortillas. The idea of a pre-fried, U-shaped hard taco shell is not native to Mexican street food or home cooking. The U-shaped hard taco shell popular in American cuisine was likely developed in the early to mid-20th century. In the 1950s, Glen Bell, founder of Taco Bell, popularized the hard taco in American fast food. He learned about Mexican food from nearby taco stands and adapted the taco for fast food service using a pre-fried shell for speed and convenience.
So today, we are making our own version of a Vegan Taco that is a so easy and delicious vegan meat substitute that you won't miss the meat. So let's get started
How to Make Vegan Meat for Tacos
It's a very inexpensive meal to make, and I decided to make tacos with my vegan meat. This made 6 tacos to serve.
Meat
- 2 teaspoons olive oil
- 1 medium yellow onion, small dice
- 1 ½ cups cooked lentils
- 1 cup finely chopped walnuts
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ cup vegetable broth
- Salt and Pepper
Tacos
- 6 tacos
- 1 cup lettuce, chopped
- 1 cup tomatoes, sliced into bite-sized pieces
- 1 cup carrots, shredded
- 1 cup avocado, diced
- ½ cup sour cream
- chile sauce, optional
Prepare the Vegan Meat
- Heat the olive oil or vegetable broth in a large skillet over medium-high heat.
- Add the onion, walnuts, and garlic powder. Sauté for about 3 minutes, until fragrant and the onions begin to soften.
- Add the cooked lentils and cook for another 2 minutes, stirring occasionally.
- Stir in the paprika, salt, pepper, and vegetable broth. Reduce the heat to low and simmer for about 5 minutes, or until the mixture thickens. Add more broth if needed to reach your desired texture.
Assemble the Tacos
For my tacos, I chopped whatever I had in the refrigerator to fill the shell.
- Warm your taco shells or tortillas.
- Spoon the lentil-walnut mixture into each taco shell.
- Top with lettuce, tomatoes, shredded carrots, avocado, and a dollop of vegan sour cream.
- Drizzle with chile sauce if desired. or whatever topping you desire.
I put everything together, and I was done. I recommend you use whatever you have with the vegan meat because it will just taste delicious. My weekly odds and ends of veggies are what I end up doing for taco Tuesday, which is a regular dinner with us.
What About Store Bought?
Unlike traditional animal products, modern meat replacements use plant-based ingredients such as:
- Whole grains (like quinoa and oats)
- Shiitake mushrooms
- Nutritional yeast
- Plant-based protein from soy, peas, or lentils
- And let's not forget tons of chemicals that are sometimes not that great, which is why I recommend you make your own.
These common ingredients are chosen not just for taste but also for their positive impact on human health and the environment. For example, replacing ground beef with a plant-based alternative can significantly reduce greenhouse gas emissions—a win for both your plate and the planet.
Why Switch?
There are several reasons people are choosing meat alternatives:
- Ethical concerns over the treatment of animals
- Reducing their environmental footprint
- Exploring new culinary adventures
- Supporting better human health
Still, food is a matter of personal preferences, and not every alternative is for everyone. But the variety of vegan meat recipes now available means you're bound to find something you'll enjoy.
More Vegan Recipes to Enjoy
If you've never tried a vegan meat substitute, I highly recommend it. My husband loved it, and he is a serious meat-eater! It is now his personal favorite when I make tacos!
I hope you enjoyed our journey today with a Mexican influence. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in Mexico ¡Buen provecho!
Vegan Meat Tacos
Ingredients
For the Vegan Meat
- 2 teaspoons olive oil or vegetable broth for oil-free
- 1 medium yellow onion finely diced
- 1 ½ cups canned lentils drained
- 1 cup walnuts finely chopped
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ cup vegetable broth plus more as needed
- Salt and pepper to taste
For the Tacos
- 6 taco shells or tortillas
- 1 cup chopped lettuce
- 1 cup diced tomatoes or cherry tomatoes, halved
- 1 cup shredded carrots
- 1 cup diced avocado
- ½ cup vegan sour cream
- Chile sauce or hot sauce optional
Instructions
Prepare the Vegan Meat
- Heat the olive oil or vegetable broth in a large skillet over medium-high heat.
- Add the onion, walnuts, and garlic powder. Sauté for about 3 minutes, until fragrant and the onions begin to soften.
- Add the cooked lentils and cook for another 2 minutes, stirring occasionally.
- Stir in the paprika, salt, pepper, and vegetable broth. Reduce heat to low and simmer for about 5 minutes, or until the mixture thickens. Add more broth if needed to reach your desired texture.
Assemble the Tacos
- Warm your taco shells or tortillas.
- Spoon the lentil-walnut mixture into each taco shell.
- Top with lettuce, tomatoes, shredded carrots, avocado, and a dollop of vegan sour cream.
- Drizzle with chile sauce if desired.
Notes
- Use any fresh veggies you have on hand — green onions, bell peppers, or corn all work great.
- This mixture also makes a tasty filling for burritos, nachos, or taco salads. Store leftover filling in the fridge for up to 3 days.
Maria says
I love this recipe, it was so tasty and cheap to make!!
Lizzy says
So glad you enjoyed! xoxo Lizzy