Hearty Lentil Taco Meat: A Flavor-Packed Vegan Delight

Enjoy this Lentil Taco Meat, a flavorful vegan alternative to traditional taco fillings, packed with protein and smoky chipotle goodness.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 cups

Course: Dinner

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Extra Virgin Olive Oil Adds rich flavor and moisture.
2 cups Cooked Lentils Avoid red lentils as they can become mushy.
1 cup Walnuts Use raw, unsalted for best flavor.

For Flavor

3 cloves Garlic Fresh minced preferred.
1 cup Diced Tomatoes Opt for no-salt-added.
1 can Canned Chipotle Pepper Substitute with smoked paprika for milder heat.
2 tablespoons Adobo Sauce Enhances chipotle flavor.
1 teaspoon Oregano Use Mexican for a citrusy note.
1 teaspoon Cumin Ensure it's fresh.
Salt Use to taste.

Equipment

skillet

Method

Instructions

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat for about 2 minutes until shimmering.
Add 3 minced garlic cloves and sauté for about 30 seconds until fragrant.
Stir in 1 cup of chopped walnuts and cook for about 3 minutes.
Add 2 cups of cooked lentils, 1 cup of diced tomatoes, 1 canned chipotle pepper, 2 tablespoons of adobo sauce, 1 teaspoon of oregano, 1 teaspoon of cumin, and salt to taste. Stir well.
Bring the mixture to a gentle simmer over medium-low heat, cooking for about 10 minutes.
Taste and adjust the salt as needed.
Remove from heat and let cool slightly before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4-5 days in the fridge or up to 3 months in the freezer. Reheat as needed.

Tried this recipe?

Let us know how it was!