This vegan taco meat will please even the biggest taco fan! It's full of flavor, extra meaty, and absolutely delicious!
Course: Main Course
Cuisine: Mexican, Tex-mex
Keyword: Vegan Taco Meat
Author: Randi Delano, Creator & Owner
Large skillet or saute pan
Large Wooden Spoon
275gramsLidl Next Level Hack Vegan MeatCan use any vegan minced meat, TVP (see note), or crumbled extra firm tofu
1Red, Yellow, or Orange Bell Pepper
3TablespoonsMexican Chili Powder
1/2TablespoonSmokey Paprikapreferably Spanish but any will do
Salt & Pepper to taste
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.
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.