Go Back
Easy Vegan Taco Meat Recipe
Print Recipe

Vegan Taco Meat

This vegan taco meat will please even the biggest taco fan! It's full of flavor, extra meaty, and absolutely delicious!
Prep Time7 mins
Cook Time23 mins
Total Time28 mins
Course: Main Course
Cuisine: Mexican, Tex-mex
Keyword: Vegan Taco Meat
Servings: 10 tacos
Author: Randi Delano, Creator & Owner

Equipment

  • Large skillet or saute pan
  • Large Wooden Spoon
  • Knife
  • Cutting Board
  • Measuring spoons
  • Measuring Cup

Ingredients

  • 275 grams Lidl Next Level Hack Vegan Meat Can use any vegan minced meat, TVP (see note), or crumbled extra firm tofu
  • 1 Onion
  • 1 Red, Yellow, or Orange Bell Pepper
  • 2-3 Garlic Cloves
  • 3 Tablespoons Mexican Chili Powder
  • 1/2 Tablespoon Smokey Paprika preferably Spanish but any will do
  • 1/2 Tablespoon Nutritional Yeast
  • 1/2 teaspoon Cumin
  • 1/2 Tablespoon Oregano
  • 1/2 teaspoon Garlic Powder
  • Salt & Pepper to taste
  • 1-1.5 Cups Water
  • 1-2 Tablespoons Canola Oil

Instructions

  • Peel and chop onion into small dice.
    Cut in half, core, de-seed, and chop bell pepper into small dice.
    Smash, peel, and chop garlic cloves into small dice.
  • Heat a large skillet on medium high heat until hot and add 1-2 tablespoons of canola, rapeseed, or any neutral flavored oil that has a high smoke point to the pan and heat.
  • Once the oil is hot (but not smoking) add the vegetables. Stir, add a few pinches of salt.
    Cover and cook on low for about 5 minutes or until the onions are translucent.
  • Remove lid, stir, and push vegetables to one side.
    Crumble vegan mince meat into the pan. Break into small pieces with a fork.
    Season with a pinch or two of salt and a few turns of pepper. Stir.
    Add the lid and cook for about five minutes just until the mince begins to brown.
  • Remove the lid and stir.
    Add all of the dry spices, and a pinch of salt and pepper, and stir the mixture.
    Add water and scrape any bits that are stuck to the bottom of the pan.
    Cover and cook on medium low heat with the lid on for 3-4 minutes.
  • Remove the lid and cook at a slow boil until most of the liquid has evaporated. You may need to turn the heat down to low depending on how strong your stovetop is.

Video

Notes

Enjoy this taco meat on corn tortillas or flour tortillas. Top with lettuce, tomato, guacamole, hot sauce, radishes, or whatever your heart's desire.
TVP Note: If using TVP use 1 cup of crumbles. Hydrate them in 1/2 cup boiling water before adding them to the mix.