Lentil taco meat
Lentil taco meat is healthy tacos made with plant-based ingredients.
For a meat-like taste and texture, cooked lentils replace the traditional meat. Tortillas can be traditional wheat tortillas or lentil tortillas.
It’s a high-protein, nutrient-dense lunch or dinner that takes less than 15 minutes to prepare!
Lentil taco meat Ingredients
- 2 tablespoons Olive Oil
- 1/2 diced yellow onion
- 1/4 cup cooked brown lentils – 1 can (15 oz) rinsed and drained
- 1/4 cup Cauliflower Rice – fresh or frozen, see note for homemade*
- 1 tablespoon cumin
- 1 teaspoon Salt
- 1/2 tsp Garlic Powder
- Paprika, 12 teaspoon
- 1/2 teaspoon dried oregano
- ¼ teaspoon Chili Powder
- 1/4 cup veggie broth
- 3-4 tbsp Vegan Worcestershire Sauce (or tamari sauce)
- 1/2 cup Tomato Puree
- In a huge skillet, heat olive oil and pan fried food the onion until fragrant – around 1 moment.
- Cauliflower rice and cooked, drained canned brown lentils should be stir-fried for one minute.
- Add the spices: oregano, salt, chili powder, garlic powder, paprika, and cumin.
- Include vegan Worcestershire sauce, vegetable broth, and tomato paste in a mixing bowl.
- Simmer for 5 to 6 minutes, or until the mixture thickens, at a low heat. The sauce will become thicker and dryer the longer the lentils are cooked.
- For a smoother sauce, stop heat around 3-4 minutes.
- Serve hot with my gluten-free vegan flatbread recipe and follow my lentil taco filling instructions!
- Rice of cauliflower: Ready-made, frozen cauliflower rice was what I used. Cut the florets of fresh cauliflower into small pieces and pulse them in a food processor with the S blade attachment until they resemble rice in texture.
- Swap cauliflower for rice: substitute walnuts that have been finely chopped for an IBS-friendly option.
- Cooking crude earthy colored lentils: Check out my advice for cooking raw lentils by scrolling up in this post.