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Lentil Taco Meat
www.theconsciousplantkitchen.comThis easy lentil taco meat recipe is delicious in any Mexican dish to fill tacos or burritos.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lentil-taco-meat/ or scan the QR code here ➡️
Servings: 8 tacos (1/4 cup lentil meat)
Calories: 74.6kcal
Equipment
Ingredients
- 2 teaspoons Olive Oil
- ½ Yellow Onion diced
- 1 ¼ cup Cooked Brown Lentils equivalent 1 can 15 oz, rinsed, drained
- 1 ¼ cup Cauliflower Rice fresh or frozen, see note to make your own*
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Oregano
- ¼ teaspoon Chili Powder
- ¼ cup Vegetable Broth
- 3-4 tablespoons Vegan Worcestershire Sauce or 1 tablespoon of tamari sauce
- ½ cup Tomato Paste
Instructions
- In a large skillet or Dutch oven, heat the olive oil and stir fry the onion until fragrant - about 1 minute.
- Stir in cooked, drained, canned brown lentils and cauliflower rice and stir fry for 1 minute.
- Stir in spices: cumin, garlic powder, paprika, oregano, salt chili powder.
- Stir in tomato paste, vegetable broth, and vegan Worcestershire sauce.
- Reduce the heat and simmer for 5-6 minutes until the mixture thickens. The longer you cook the lentils, the thicker and dryer the sauce. For a smoother sauce, stop the heat after 3-4 minutes of cooking.
- Serve hot in my vegan, gluten-free flatbread recipe and follow my vegan, lentil taco recipe for filling tips!
Notes
Cauliflower Rice: I used ready-made frozen cauliflower rice. To make your own from fresh cauliflower, cut cauliflower florets and pulse in a food processor using the S-blade attachment until it forms a rice-like texture.
Cauliflower Rice Swap: replace with finely chopped walnuts for an IBS-friendly option.
Cooking Raw Brown Lentils: scroll up in this post to check my tips on cooking raw lentils.
Nutrition
Serving: 1serving (1/4 cup lentil meat) | Calories: 74.6kcal | Carbohydrates: 12.9g | Protein: 4.2g | Fat: 1.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.8g | Sodium: 542.3mg | Potassium: 426.2mg | Fiber: 3.9g | Sugar: 4.1g | Vitamin A: 306.5IU | Vitamin C: 17.9mg | Calcium: 30.6mg | Iron: 2.2mg | Magnesium: 24.8mg | Phosphorus: 88.6mg | Zinc: 0.6mg