Description
This lentil taco meat is a quick, flavorful vegan filling made with lentils, spices, and tomato paste for tacos, burritos, or bowls.
Ingredients
Scale
- 2 teaspoons olive oil
- ½ yellow onion, diced
- 1 ¼ cups cooked brown lentils
- 1 ¼ cups cauliflower rice
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ¼ teaspoon chili powder
- ¼ cup vegetable broth
- 3–4 tablespoons vegan Worcestershire sauce
- ½ cup tomato paste
Instructions
- Heat olive oil in a skillet and sauté onion for 1 minute.
- Add lentils and cauliflower rice and cook for 1 minute.
- Stir in all spices until evenly coated.
- Add tomato paste, vegetable broth, and Worcestershire sauce.
- Simmer 5–6 minutes until thickened, then serve hot.
Notes
- Use frozen or fresh cauliflower rice.
- Walnuts can replace cauliflower rice if desired.
- Adjust spice levels to taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 74.6
- Sugar: 4.1g
- Sodium: 542.3mg
- Fat: 1.3g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.0g
- Trans Fat: 0g
- Carbohydrates: 12.9g
- Fiber: 3.9g
- Protein: 4.2g
- Cholesterol: 0mg