This vegan lentil taco meat is truly plant-based. No fake meat ingredients here. This whole food recipe contains lentils, mushrooms, salsa, and a few common spices. Use it in tacos, burritos, nachos, taco bowls, or salads. The possibilities are truly endless!
I’ve tried many variations of bean-based taco “meat” before deeming this one the winner. The combination of lentils, mushrooms, and salsa provides just the right texture to make this a perfect and healthy copycat. Plus it’s grain-free. You can use this recipe as a starting point for so many dishes. I even use it in my breakfast bowls. Be sure to try it in these Veggie Taco Bowls or Tex Mex Veggie Taco Skillet.
Ingredient Notes for Lentil Taco Meat
- Lentils: I use brown lentils for this recipe. Green lentils would also be fine. Do not use red lentils. Those are really best for soups as they are softer than other lentil varieties.
- Mushrooms: Mushrooms give this recipe a firm, chewy texture which lends itself very well to this meat substitute. I typically use Baby Bellas which are readily available and inexpensive where I live. I recommend getting the ones that are already sliced as you will need to chop them even further into small bite-size pieces.
- Salsa: I use a store-bought salsa from my local HEB grocery store. I recommend restaurant-style salsa as opposed to chunky. Salsa adds just enough moisture to this recipe so that it is more similar to traditional beef taco meat.
Cooking Tips
- I recommend slightly lowering the cooking time for the lentils by a few minutes. You want the lentils to still be toothsome, not mushy. Once they are done, drain them and allow them to cool considerably before pulsing them in the food processor. Again, we want them to retain a firm texture, not be pureed.
- Roughly chop the mushrooms into small pieces and cook them in the skillet with your seasonings. They should still be a little firm like the lentils.
- Once you have pulsed the lentils and mushrooms a few times in the food processor, combine with the salsa and seasonings. I’ve included individual amounts for the seasonings, but you can make your life easier by using a low-sodium taco seasoning mix that is pre-packaged.
- Feel free to make this recipe ahead of time. You can use this lentil taco meat in so many things: tacos, burritos, nachos, taco bowls, or salads. It goes great in these Veggie Taco Bowls or Tex Mex Veggie Skillet.
Lentil Taco Meat
Course: DinnerDifficulty: Easy4
servings10
minutes20
minutesIngredients
8 oz sliced mushrooms
1 cup dry lentils (use brown or green)
4 cups vegetable broth
1/3 cup of prepared salsa (restaurant-style, not chunky)
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin powder
1/2 tsp paprika
1/2 tsp ground oregano
(OR replace the above spices with 2 tbsp packaged taco seasoning)
Salt & pepper to taste (about 1/2 tsp each)
Directions
- Cook the lentils according to directions in vegetable broth. Lentils should be toothsome, not mushy, so consider slightly reducing cooking time. Drain the lentils. Place them back into the pot and season. Allow to cool.
- Rinse and dry the mushrooms then chop into small bite-size pieces. Saute them in a heated skillet with a small amount of olive oil. Add the seasonings as you go. Do not let them become mushy. They should still have a firm texture. Turn off the burner and allow to cool slightly.
- Allow lentils to a food processor and pulse a few times until they begin to develop the size and texture of ground meat. Do not over pulse or they will become mushy. Remove the lentils and do the same thing with the mushrooms.
- Combine lentils with mushrooms, and salsa. Stir together until everything is evenly incorporated. Adjust seasonings if needed.
- Rewarm as needed and serve with your favorite taco ingredients or allow to cool completely and reheat as desired.
Notes
- Do not over-pulse the lentils in the food processor. They should still maintain a firm texture.
