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The Best Vegan Taco Meat
5 from 135 votes

The Best Vegan Taco Meat

The Best Vegan Taco Meat uses rehydrated soy curls mixed with sautéed onion, jalapeño, garlic, and salsa, then combined with a seasoned blend of ground walnuts and spices. This mixture is processed to a ground meat-like texture, creating a savory and textured plant-based filling suitable for tacos or other dishes where a meat substitute is desired.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 205 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the soy curl-onion mixture to the food processor and pulse until roughly chopped. Add the soy sauce, and process until uniformly ground.
  6. 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

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: 4 servings

Amount Per Serving

Calories 205

% 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.