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Lentil Taco Meat with Walnuts and Mushrooms

This Vegan Lentil Taco Meat with Walnuts and Mushrooms is a whole food, plant based alternative to the quintessential ground beef taco meat--and it is insanely delicious! Use this taco Lentil Taco Meat with Walnuts and Mushrooms to stuff into tortillas for tacos, melted into a quesadilla, to top a taco salad, on top of nachos, or any other way you use taco meat! 

Course cooking component, dinner, Main Course, Main Dish, Mains, vegan, vegetarian
Cuisine Mexican
Keyword taco meat, vegan, vegan taco meat, lentil taco meat, walnut taco meat
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 304 kcal
Author India

Ingredients

  • 1 cup brown lentils
  • 1 cup walnuts
  • 1 cup mushrooms roughly chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 3 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 2 teaspoons black pepper
  • 1 teaspoon gluten free soy sauce/tamari
  • 1 teaspoon red miso paste Miso Master is my preferred brand
  • 2 tablespoons olive oil

Instructions

  1. Place lentils in a small sauce pan. Add 2 cups water. Bring to a boil and reduce to a simmer until lentils are tender and cooked through, about 15-20 minutes.

  2. While the lentils are cooking, work in batches to pulse the walnuts and mushrooms in a food processor until both are broken down into small pieces and into a size that resembles ground beef. Transfer the mushrooms and walnuts to a large mixing bowl and stir to combine. Once the lentils are cooked, add the lentils to the bowl with the chopped walnuts and mushrooms. Stir to combine the ingredients.

  3. In a bowl, add the tamari, miso paste, and 1/2 cup water. Whisk until combined. Add the chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and black pepper. The mixture should be a thick liquid (not a thick paste, but pourable). If necessary, add more water tablespoon by tablespoon, but no more than 3/4 cup total.

  4. Heat the olive oil in a large sauce pan over medium heat. Add the lentil mixture and pour the spice mixture over the lentils, walnuts, and mushrooms. Stir to completely coat and cook the lentil mixture until heathed through and the seasoning mixture has evaporated, about 5 minutes.

Recipe Notes

STORE IT IN THE FRIDGE

This Lentil Taco Meat with Walnuts and Mushrooms will keep in the refrigerator for up to 5 days.

 

STORE IT IN THE FREEZER

This is freezer friendly for up to 3 months.