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If you’re looking for a simple, plant-based taco recipe the whole family will love, I’ve got you covered!
This recipe is great because it’s quick, tasty and super versatile. We use this meat to make tacos, burritos, burrito bowls for lunch the next day, nachos and enchiladas. Basically, your Mexican nights are sorted!
Cooking time: 10 minutes
Serves: Makes enough meat for ~10 tacos
Ingredients
1 can lentils (drained and rinsed)
1 can crushed or diced tomatoes
100g TVP
Extra virgin olive oil
Add some flavour mix:
2.5 tsp paprika
2.5 tsp cumin
1 tsp onion powder (or fresh, see notes)
1 tsp garlic powder
1 tsp oregano
1 tsp chilli
½ tsp salt
2 tbsp coconut aminos
1 tsp coconut sugar (optional)
2 tsp nutritional yeast
2 tsp lime juice.
(you can also use packaged seasoning, it works too!)
Method
Either lightly spray your fry pan with extra virgin olive oil spray or add 1 tablespoon extra-virgin olive oil and gently heat.
To the heated oil add in your TVP, lentils and canned tomatoes. Stir to combine thoroughly- make sure there aren’t any dry spots from the TVP.
Sprinkle in your salt, spices, coconut aminos, coconut sugar and nutritional yeast. Mix well.
On a medium-low heat, continue mixing the “meat” mixture and pressing down the lentils as you go to mash them and the TVP together a little. Cook like this, stirring occasionally for 8 minutes. Taste and adjust flavour to preference.
At 8 minutes, the mix should have thickened and be ready to use. Top with your lime juice and enjoy!
Notes:
If you don’t want to use powdered onion and garlic, you can alternatively use ½ an onion diced, and 3 minced gloves of garlic. Gently brown these in the heated oil (takes about 4-5 minutes) before adding in the other ingredients i.e. this would be step two.
We often have this "meat" with salsa and added vegetables, so there's a lot of flavour added. If you'd like even more, you can rehydrate the TVP in vegetable stock before cooking.
I also often use packet taco seasoning, it taste great with this too!