This page may contain affiliate links. Simply put, if you click and buy, we may receive a small commission (at zero cost to you). Please see our Disclosure Policy for full details.
Taco Tuesday's are a well-known tradition in many homes. That became more difficult in our home when we started our vegan journey. Until we came up with this lentil Taco Meat!
We tried a few times using various veggies only but they definitely didn't taste like traditional tacos.
I prefer soft tacos but Anthony and the kids prefer hard shell, this vegan taco meat tastes great in both!
Facts
- Lentils are apart of the legume family.
- The are also high in fiber and low on the glycemic index.
- You can use lentils in pasta sauce to make it thicker.
- Make sure you cook your lentils fully, they can be tough to digest if not.
Variations
- Add chopped walnuts for extra crunch and flavor.
- Instead of chili pepper, try jalapeno peppers for some added kick!
- Use fresh herbs like cilantro or parsley.
Don't be afraid to try and test out different things as you go. Add in herbs that you think may taste good and let us know how it turns out!
More Gluten-free Vegan Recipes
If you try out this amazing Lentil Taco Meat let us know, we would love to hear what you think and how it turned out for you! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Storage Instructions
- Refrigerate: This vegan taco meat can be refrigerated for up to 3 days.
- Freezer: Store in an airtight container in the freezer for up to 3 months.
- Reheat: This recipe reheats well using either the microwave or oven. Remember that oven temperatures vary. Reheat at a lower temperature, around 250 degrees, and keep an eye on it, stirring occasionally.
Recipe 📖
Lentil Taco Meat
Ingredients
- 1 cup lentils 19 ounces
- ⅓ cup vegetable broth water can be used as a substitute
- 1 glove garlic chopped
- ½ medium onion finely diced
- 1 chili pepper seeded and chopped
- 1 tablespoon smoked paprika
- pinch sea salt or to taste
- 1 tablespoon chili powder
- 1 teaspoon dried herb mix
- 1 teaspoon cumin
- pinch black pepper or to taste
Instructions
- Saute garlic and onion in 1 tablespoon of grapeseed oil for 2 minutes over medium heat.
- Add lentils, spices, and saute for 2 minutes.
- Add broth and simmer for 3 minutes until all the broth is absorbed.
- Serve in soft or hard shell tacos with our refried black beans!
FOLLOW us for even more delicious food on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER.
Leave us a comment