The Best Vegan Taco Meat
User Reviews
5.0
135 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
205 kcal
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Course
Main Course
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Cuisine
Mexican
The Best Vegan Taco Meat
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Amazingly satisfying vegan taco meat made with ground soy curls and walnuts. The meaty texture is perfect for filling tacos and burritos or topping salads and grain bowls. Gluten-free and easily made oil-free and/or nut-free.
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Ingredients
- 4 ounces Butler soy curls (half of a bag) or sub dry TVP, see Notes
- 2½ cups salty vegetable broth
- 1 tablespoon olive oil, optional Omit for oil-free
- 1 onion, chopped
- 1 large jalapeño, seeded and diced
- 4 cloves garlic, minced
- ⅓ cup salsa
Taco Seasoning Blend:
- ½ cup raw walnut halves See Notes for nut-free option
- 1 tablespoon nutritional yeast, optional
- 2 teaspoons chili powder
- 1½ teaspoons cumin
- 1½ teaspoons oregano
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 tablespoon soy sauce or gluten-free tamari
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Instructions
- Place soy curls in a large bowl, and cover with broth to rehydrate. Add a bit of water to the bowl if needed so that the soy curls are mostly submerged. Set aside to soak for 15 minutes, then drain in a colander.
- Preheat a large saute pan over medium heat, and add the oil, if using. Stirring occasionally, cook the onion for about 5 minutes, or until translucent. Add the jalapeno to the pan, and cook for 2 to 3 minutes. Add the garlic to the pan, and cook for 1 minute.
- Use your hands to squeeze excess liquid from the drained soy curls. Add them to the pan, and cook for 3 to 5 minutes or until beginning to brown. Add the salsa and stir to combine. Remove from heat.
- Place walnuts in a food processor, and pulse into coarse crumbs. Next, add all of the dry seasonings and spices (nutritional yeast–cayenne), and pulse to combine.
- Transfer the soy curl-onion mixture to the food processor and pulse until roughly chopped. Add the soy sauce, and process until uniformly ground.
- Preheat the same saute over medium heat, and transfer the ground mixture to the pan. Cook, stirring occasionally, for about 5 minutes or until piping hot and fragrant. Add up to ¼ cup water as needed for moisture and to prevent sticking. Taste and adjust seasonings, as desired. Serve hot or allow to cool before storing.
Notes
- TVP Option:
- Soy curls usually need to be ordered online and are difficult to get outside the US. So feel free to use TVP or soya chunks instead. Use only as much broth as is needed to hydrate without making it soggy. And since TVP is already a ground texture, there's no need to pulse it in the food processor.
- Walnut Substitutions:
- I've also made this with ¼ cup almond flour instead of the walnuts. It adds nice richness, but if you have both on hand, I tend to prefer the walnut flavor. For a nut-free option, sub ¼ cup raw sunflower seeds.
- How to Store:
- Store leftover vegan taco meat in an airtight container in the refrigerator for up to 5 days. It's also freezer-friendly.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
12g
(4%)
Protein
13g
(26%)
Fat
13g
(20%)
Cholesterol
0mg
(0%)
Sodium
405mg
(17%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
527IU
(11%)
Vitamin C
7mg
(8%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 405mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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