This Quinoa and Lentil Taco Meat is a delicious and healthy vegan/vegetarian alternative to ground beef! Easy to make and loaded with delicious Mexican flavors.
I need to say, tacos have been on significant rehash in our home recently. They’re practically the most effortless supper ever which is the reason I unavoidably wind up making them at any rate once each week (generally more). Furthermore, what I love is that tacos can be the vehicle for practically any flavor!
Commonly we make bean based tacos in our home, yet once in a while we need something that is somewhat nearer to meat. We’ve purchased the artificial meat disintegrates at the store, yet I’m not a fan. I don’t care for the fixings and I don’t care for the taste. In addition, Matt’s not a major devotee of beans, so I needed to make something that he would appreciate that was still vegetarian.
Enter my quinoa and lentil taco meat. Subsequent to seeing this formula for quinoa taco meat from Minimalist Baker, I chose to make my own veggie lover taco meat at home utilizing lentils and quinoa!
In any case, I’ve additionally utilized quinoa to supplant meat in different plans. My veggie lover messy joes and my vegan quinoa stew are both amazing plant-based plans that have a fairly “substantial” surface. They’re certainly top choices with the meat eaters in my family!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 138kcal
Ingredients
- 1 batch Spanish Quinoa*
- 1 1/2 cups cooked lentils (use brown, green or black)
- 1/3 cup nutritional yeast
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- Salt & pepper to taste (about 1/2 tsp each)
Instructions
- Preheat the oven to 400ºF. If you baking pans are prone to sticking, line a baking sheet with parchment paper.
- In a large bowl, combine all the ingredients. Stir together until everything is evenly incorporated.
- Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer.
- Bake on the center rack for 35 – 40 minutes, stirring every 15 minutes or so to ensure even baking.
- Serve immediately with your favorite taco ingredients or allow to cool completely and reheat as desired.
Notes
* if you don’t want to make the Spanish quinoa, add 1/2 cup chunky salsa and increase baking time by 10 minutes.
