The BEST Vegan Taco Meat Recipe! made with simple ingredients, Gardein Beefless Ground Crumbles, mushrooms, lentils and homemade taco seasoning. It’s ready in minutes! Perfect for tacos, quesadillas, nachos, burrito bowls and more! Nut free & protein rich.
My family’s crazy about this vegan taco filling. The taste and texture closely resembles beef. That is probably why, lol!
Try it for Mexican Taco Tuesday with my nacho cheese sauce. It’s a match made in heaven!
There are no walnuts or cauliflower in this taco meat recipe. I wanted to create something quick and easy so I used frozen Meatless Crumbles (for the vegan ground beef), mushrooms, lentils and my taco seasoning sauce. The combination creates the perfect flavour and a delicious meaty bite! - and it’s ready in a jiffy!
If you’re not a fan of packaged meatless ground check out my tasty Tex Mex Vegan Taco Meat Recipe made with tofu. It’s equally delicious, it just takes longer to make.
How to Make The Best Vegan Taco Meat:
First add the mushrooms to your food processor and pulse until they are very small but not mushy, set aside
Now mix the taco seasoning sauce ingredients in a bowl and set aside.
Heat a large non stick skillet to medium high heat. Add the oil, onions and a pinch of salt and pepper. Cook for 5 minutes while stirring.
Add in the mushrooms and cook, stirring for 3-5 minutes until the mushrooms are cooked. If you find the pan getting to hot, turn it down to medium heat.
Now add the frozen meatless crumbles and lentils. Cook for 2 minutes or so until it is heated through.
Lastly add the sauce and chopped cilantro, mix throughly. Stir until you are happy with the consistency. The sauce will evaporate quickly.
Enjoy! For full recipe ingredients and instructions, see recipe card below.
Serve with tacos, nachos, burritos, quesadillas, enchiladas, vegan nacho cheese sauce and more,..
This recipe will keep in the fridge for 3-5 days and freezes well.
Ok lets make The Best Vegan Taco Meat, it’s:
meaty
easy
quick
perfectly spiced
the best vegan meat filling for all your Mexican dishes!
addicting!
kid friendly
gluten free
Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️
Other Vegan Mexican recipes for you to enjoy:
Mild or Spicy Pico de Gallo
Refried Black Beans
Tasty Tex Mex Vegan Taco Meat
Vegan Crunchwrap Supreme
Best Salsa Recipe
Best Guacamole Recipe
Vegan Nacho Cheese Sauce
Best Vegan Taco Meat
- Total Time: 30 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
The BEST Vegan Taco Meat Recipe! made with simple ingredients, Gardein Beefless Ground Crumbles, mushrooms, lentils and homemade taco seasoning. It’s ready in minutes! Perfect for tacos, quesadillas, nachos, burrito bowls and more! Nut free & protein rich.
Ingredients
- 1 tablespoon oil, I used grapeseed
- 1 small yellow onion, diced
- ½ lb (227 grams) mushrooms, white or brown
- 2 cups Gardein Meatless Ground crumbles, frozen
- 1 cup cooked lentils, rinsed and drained
- 2 tablespoons or so chopped cilantro
Taco Seasoning Sauce mix:
- 1 tablespoon tomato paste
- 2 teaspoons "Better Than Bouillon Vegetarian No Beef soup Base"
- ½ tablespoon Chili Powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon died oregano
- 1 teaspoon ground cumin
- ¼-½ teaspoon seasoning salt or regular salt
- ¾ cup water
Instructions
- First add the mushrooms to your food processor and pulse until they are very small but not mushy, set aside.
- Now whisk the sauce ingredients in a bowl and set aside.
- Heat a large non stick skillet to medium high heat. Add the oil, onions and a pinch of salt and pepper. Cook for 5 minutes while stirring.
- Add in the mushrooms and cook, stirring for 3-5 minutes until the mushrooms are cooked. If you find the pan getting to hot, turn down to medium heat.
- Now add the frozen meatless crumbles and lentils. Cook for 2 minutes or so until it is heated through.
- Lastly add the sauce and chopped cilantro, mix throughly. Stir until you are happy with the consistency. The sauce will evaporate quickly. Enjoy!
- Serve with tacos, nachos, burritos, quesadillas, enchiladas, vegan nacho cheese sauce and more,..
- This recipe will keep in the fridge for 3-5 days and freezes well. Makes approximately 4 cups.
Notes
- If you want to spice it up add a tablespoon of chopped pickled jalapeños or a pinch of cayenne and or tablespoon or so of jalapeño pickle juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Mains, snacks & sides, gluten free,
- Method: Stovetop
- Cuisine: Mexican
Teresa Sterns says
Just made but with some edits. I subed 1 Cup chopped walnuts for the processed protein. I cooked all in instant pot. Sautéed onion and mushroom then added spice blend ½ c dried lentils and 2 C water. Cooked high 7 min with natural release. If a little runny just simmer off extra liquid. Next time I’ll add ¾ Cup dry lentil rather than ½. In any event, this is delicious vegan taco meat!
Verna Rindler says
Sounds wonderful thanks for sharing your substitutions Teresa 🙂 so helpful for everyone and I am so glad you enjoyed it!
Sarah says
Made this tonight and it was amazing! The vegan taco meat recipe is outstanding! So glad I came across this recipe. It's in my favorites list now!
Laura Trail says
Delicious! Can't wait to have tacos with this tomorrow. Thanks for the recipe!
Verna says
You're so welcome glad you enjoyed it 🙂 thanks for your wonderful feedback Laura
CAROL says
Wondering if this would work with Butler Soy Curl Crumbles in place of the frozen Gardein Meatless crumbles?
Verna says
Hi Carol, haven't tried but I'm sure butler soy curls would be fine for vegan taco meat, just rehydrate first. Enjoy! Let me know how it turns out for you 🙂
Lyndsey says
Everyone loved this taco meat and were surprised it was plant based. Delicious thank you!
Verna says
So happy to hear that! thank you Lyndsey your feedback is so appreciated!:)
Shirley says
I make this taco meat at least once a week using impossible beef it is absolutely delicious! Everyone I’ve made it for can’t believe it’s vegan. We love your recipes
Verna says
Awesome thanks so much, appreciate your feedback!
R. Holle says
The flavour and texture is brilliant a very popular recipe with my family
Verna says
I love to hear that! thanks so much
JT says
Family favorite!
Verna says
Awesome!