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    Home » Mains

    Best Vegan Taco Meat

    Updated: Apr 6, 2021 by Verna Rindler · This post may contain affiliate links · 46 Comments

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    vegan taco meat on a wooden spoon

    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.

    vegan taco meat on a wooden spoon

    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!

    vegan taco meat on tortilla chips with nacho cheese sauce

    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!

    vegan taco meat in a white skillet

    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.

    mushrooms in a food processor

    taco seasoning sauce in a white bowl

    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.

    five picture collage how to make vegan taco meat

    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

     

    Print
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    vegan taco meat on a wooden spoon

    Best Vegan Taco Meat


    ★★★★★

    5 from 13 reviews

    • Author: Verna
    • Total Time: 30 minutes
    • Yield: 4 cups 1x
    • Diet: Vegan
    Print Recipe
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    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

    Scale
    • 1 tablespoon oil, I used grapeseed
    • 1 small yellow onion, diced
    • 1/2 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"
    • 1/2 tablespoon Chili Powder
    • 1 teaspoon granulated garlic
    • 1 teaspoon onion powder
    • 1/2 teaspoon died oregano
    • 1 teaspoon ground cumin
    • 1/4-1/2 teaspoon seasoning salt or regular salt
    • 3/4 cup water

    Instructions

    1. First add the mushrooms to your food processor and pulse until they are very small but not mushy, set aside.
    2. Now whisk the sauce ingredients in a bowl and set aside.
    3. 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. 
    4.  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.
    5. Now add the frozen meatless crumbles and lentils. Cook for 2 minutes or so until it is heated through.
    6. Lastly add the sauce and chopped cilantro, mix throughly. Stir until you are happy with the consistency. The sauce will evaporate quickly. Enjoy!
    7.  Serve with tacos, nachos, burritos, quesadillas, enchiladas, vegan nacho cheese sauce and more,..
    8. 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

    Keywords: vegan taco meat, best vegan taco meat, crumbles, meatless, easy, mexican, taco seasoning, filling

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Mains

    • Easy Vegan Pad Thai
    • Mexican Tater Tot Casserole (Vegan)
    • Vegan White Chili
    • Vegan Biryani
    14986 shares
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    Reader Interactions

    Comments

    1. Teresa Sterns

      November 18, 2022 at 9:42 am

      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!

      Reply
      • Verna Rindler

        November 18, 2022 at 10:15 am

        Sounds wonderful thanks for sharing your substitutions Teresa 🙂 so helpful for everyone and I am so glad you enjoyed it!

        Reply
    2. Laura Trail

      August 19, 2022 at 5:41 pm

      Delicious! Can't wait to have tacos with this tomorrow. Thanks for the recipe!

      ★★★★★

      Reply
      • Verna

        August 20, 2022 at 6:33 am

        You're so welcome glad you enjoyed it 🙂 thanks for your wonderful feedback Laura

        Reply
    3. CAROL

      May 05, 2022 at 2:13 pm

      Wondering if this would work with Butler Soy Curl Crumbles in place of the frozen Gardein Meatless crumbles?

      Reply
      • Verna

        May 05, 2022 at 4:15 pm

        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 🙂

        Reply
    4. Lyndsey

      January 27, 2022 at 7:27 pm

      Everyone loved this taco meat and were surprised it was plant based. Delicious thank you!

      ★★★★★

      Reply
      • Verna

        January 28, 2022 at 6:58 am

        So happy to hear that! thank you Lyndsey your feedback is so appreciated!:)

        Reply
    5. Shirley

      January 09, 2022 at 11:04 am

      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

      ★★★★★

      Reply
      • Verna

        January 09, 2022 at 12:01 pm

        Awesome thanks so much, appreciate your feedback!

        Reply
    6. R. Holle

      September 21, 2021 at 12:11 pm

      The flavour and texture is brilliant a very popular recipe with my family

      ★★★★★

      Reply
      • Verna

        September 21, 2021 at 2:58 pm

        I love to hear that! thanks so much

        Reply
    7. JT

      September 21, 2021 at 11:51 am

      Family favorite!

      ★★★★★

      Reply
      • Verna

        September 21, 2021 at 12:34 pm

        Awesome!

        Reply
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