Vegetarian Taco Meat

Transform your taco night with this hearty and flavor-packed Vegetarian Taco Meat, a plant-based twist on the classic filling that’s perfect for tacos, burritos, or nachos. Made with a wholesome combination of protein-rich lentils and nutty walnuts, this recipe mimics the satisfying texture of ground meat while delivering a smoky, spiced punch from chili powder, smoked paprika, and cumin. A quick sauté of onions, garlic, and tomato paste creates a savory base, while a splash of soy sauce and vegetable broth ensures every bite is bursting with umami richness. In just 40 minutes, you’ll have a versatile vegan taco filling that’s nutritious, easy to prepare, and incredibly delicious. Ideal for elevating your weeknight dinners or impressing your party guests, this crowd-pleaser promises to redefine how you enjoy vegetarian meals!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup green or brown lentils
• 1 cup walnuts
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon soy sauce
• 1 cup vegetable broth or water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the lentils thoroughly under cold water. Place the lentils in a medium saucepan, add 2 cups of water, and bring to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.

Step 2

While the lentils cook, add the walnuts to a food processor and pulse several times until they are finely chopped but not powdery. Be careful not to over-process.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute.

Step 4

Stir in the tomato paste, chili powder, smoked paprika, ground cumin, and oregano. Cook for 1-2 minutes to toast the spices and deepen the flavors.

Step 5

Add the cooked lentils and chopped walnuts to the skillet. Stir well to combine all the ingredients.

Step 6

Pour in the soy sauce and vegetable broth (or water). Mix thoroughly and let the mixture simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the liquid has reduced and the mixture is thick and cohesive.

Step 7

Season with salt and black pepper to taste. Adjust seasoning as needed.

Step 8

Remove from heat and serve the vegetarian taco meat in taco shells, on a bed of lettuce, or as a topping for nachos. Enjoy!

Nutrition Facts

Serving size	(771.1g)

Amount per serving	% Daily Value*
Calories	1418.7

Total Fat 108.4g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 59.3g
Cholesterol 0mg	0%
Sodium 2868.4mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 32.4g	0%
Total Sugars 17.1g
Protein 42.1g	0%

Vitamin D 0IU	0%
Calcium 263.6mg	0%
Iron 15.7mg	0%
Potassium 2155.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 11.3%

Carbs: 23.5%