The Best Vegan Taco Meat
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 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
Description
This vegan taco meat recipe starts by soaking soy curls in a salty vegetable broth, then draining and removing excess liquid. Onions, jalapeño, and garlic are sautéed until soft and aromatic before adding the soy curls and salsa, cooking until the mixture begins to brown. The taco seasoning is prepared separately by pulsing walnuts and dry spices like chili powder, cumin, smoked paprika, and oregano in a food processor.
The soy curl mixture is added to the processor with the seasoning blend and soy sauce, then processed until roughly ground and evenly combined. The resulting mixture mimics the texture and seasoning of traditional taco meat with plant-based ingredients, incorporating a balance of spices and a touch of heat from jalapeño.
The vegan taco meat is versatile for use in tacos, burritos, or bowls and can be stored refrigerated for up to five days or frozen for longer storage. Options include substituting TVP for soy curls or using almond flour or sunflower seeds in place of walnuts for nut allergies.
Ingredients
- 4 ounces soy curls or sub dry TVP, see Notes, Butler brand, half of a bag
- 2½ cups vegetable broth salty
- 1 tablespoon olive oil Omit for oil-free, optional
- 1 onion chopped
- 1 large jalapeño seeded and diced
- 4 cloves garlic minced
- ⅓ cup salsa
Taco Seasoning Blend:
- ½ cup walnut halves See Notes for nut-free option, raw
- 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
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 can be substituted for soy curls, soaking only enough broth to hydrate without sogginess.
- For a nut-free version, replace walnuts with raw sunflower seeds; almond flour can be used as an alternative.
- Store leftover vegan taco meat in an airtight container refrigerated for up to five days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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