Vegan Taco “Meat”

Since the beginning of new year, I have been playing around a lot with different types of beans to create delicious new plant-based recipes. Beans are a great source of protein and fibre and they are also very cheap which is a bonus. With that in mind, I recently created this delicious recipe for my Vegan Taco “Meat”. It is the perfect alternative to ground meat and is very simple to make. I used lentils, and various chopped up vegetables to add to the “meat like” texture. I highly recommend giving this Vegan Taco “Meat” recipe a whirl even if you aren’t the biggest fan of beans. 

Here is how this Vegan Taco “Meat” recipe is made:

Roughly chop the onion, red pepper and mushrooms into chunks that will fit into your food processor. Place the onion, red pepper, mushrooms and garlic into the bowl of your food processor.

Pulse until the vegetables are finely chopped but not pureed. You will want to keep an eye on the vegetables while pulsing so that you do not end up with a veggie soup.

In a large pan, heat up 1 tablespoon of avocado oil (or coconut, or olive) over medium high heat.

Place the finely chopped vegetables and 1 teaspoon of Himalayan pink salt into the pan.

Cook until the vegetables release their liquid, stirring often. This should take about 8 to 10 minutes. Turn the heat down to medium and stir in the green onions, salsa, lentils, coconut sugar and spices.

Let cook for another 5 to 10 minutes until the liquid has cooked down. Once done cooking, turn off the heat and stir in 3 tablespoon of chopped cilantro.

Serve this Vegan Taco “Meat” in tacos, on nachos or with whatever your heart desires.

Enjoy!

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VEGAN TACO "MEAT"

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Author Véronique - adashofwholesome.com

Ingredients

• 1 medium yellow onion
• 1 large red bell pepper
• 250 grams cremini mushrooms (1 standard size container found in most grocery stores)
• 2 cloves of garlic
• 1 tbsp. avocado oil , or coconut oil, or olive oil
• 1 tsp. Himalayan pink salt , or sea salt
• 1/3 cup chopped green onions , just the green tops
• 1/2 cup medium salsa
• 1 19 oz can of lentils , drained and rinsed
• 1 1/2 tbsp. coconut sugar
• 1 tbsp. chilli powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/4 tsp. black pepper
• 3 tbsp. fresh cilantro , chopped

Instructions

1. Roughly chop the onion, red pepper and mushrooms into chunks that will fit into your food processor. 

2. Place the onion, red pepper, mushrooms and garlic into the bowl of your food processor. 

3. Pulse until the vegetables are finely chopped but not pureed. You will want to keep an eye on the vegetables while pulsing so that you do not end up with a veggie soup.

4. In a large pan, heat up 1 tablespoon of avocado oil (or coconut, or olive) over medium high heat. 

5. Place the finely chopped vegetables and 1 teaspoon of Himalayan pink salt into the pan. 

6. Let cook until the vegetables release their liquid, stirring often. This should take about 8 to 10 minutes.

7. Turn the heat down to medium and stir in the green onions, salsa, lentils, coconut sugar, chilli powder, ground cumin, dried oregano, garlic powder, and black pepper. 

8. Let cook for another 5 to10 minutes until the liquid has cooked down.

9. Turn off the heat and stir in 3 tablespoon of chopped cilantro.

10. Serve in tacos, on nachos or with whatever your heart desires.

11. Enjoy!