Vegan Meat Tacos
A simple, inexpensive, and delicious vegan meal! This recipe makes enough filling for about 6 tacos and can easily be customized with your favorite toppings.
Servings: 6
Calories: 371kcal
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.
Nutrition
Serving: 6g | Calories: 371kcal | Carbohydrates: 34g | Protein: 10g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 199mg | Potassium: 589mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3583IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 3mg