• English
  • Français
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

A Dash Of Wholesome

Un Soupçon de Bien-être

  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Appetizers
    • Snacks
    • Desserts
    • Family Recipes
    • Gluten-Free
    • Vegan
    • Vegetarian
    • All Recipes
  • About me
  • Contact me

Vegan Taco “Meat”

January 21, 2018 By Veronique

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:

Vegan Taco "Meat"

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.

Vegan Taco "Meat"

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.

Vegan Taco "Meat"

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

Vegan Taco "Meat"

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

Vegan Taco "Meat"

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.

Vegan Taco "Meat"

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.

Vegan Taco "Meat"

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

Enjoy!

Vegan Taco "Meat"
Print

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!

Filed Under: All Recipes, Dinner, Gluten-Free, Lunch, Vegan, Vegetarian

Previous Post: « Sweet and Salty Dark Chocolate Bark
Next Post: Almond Coconut Energy Bites »

Primary Sidebar

About me

Welcome to my blog!
Here I share my passion for healthy cooking. All, with a dash of wholesome.

. . . .

Bienvenue sur mon blogue où j'aimerais vous partager ma passion pour la cuisine santé… pour un soupçon de bien-être.

Subscribe to my newsletter

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Most Recent Posts

  • GRILLED CORN AND HALLOUMI SALAD
  • Almond and Dark Chocolate Cookies
  • Banana Almond Pancakes
  • SWEET & SALTY ALMONDS

Footer

Copyright © 2023 - A DASH OF WHOLESOME