This Quinoa and Lentil Vegan Taco Meat is a healthy plant-based alternative to ground beef. It’s easy to make and loaded with bold Mexican flavors for a delicious vegetarian spin on Taco Night!
I usually make tacos at least once a week, and my go-to method is to pile spicy black beans into tortillas with our fave toppings. Sometimes, though, we want a filling that's a little closer to meat. We've bought the faux meat crumbles at the store, but I'm not a fan. I don't like the ingredients and I don't like the taste.
Enter: this plant-based quinoa and lentil taco meat. After seeing this recipe for quinoa taco meat from Minimalist Baker, I decided to create my own vegan taco meat at home using lentils and quinoa!
Is Quinoa a Good Substitute for Meat?
In many cases, quinoa is a great substitute for meat! I find that cooked quinoa has a very similar texture to ground beef or turkey, which is why it works so well in this vegan taco recipe.
I've also used quinoa to replace meat in other recipes. My vegan sloppy joes and my vegetarian quinoa chili are both awesome plant-based recipes that have a somewhat “meaty” texture.
Quinoa is also a good substitute for meat from a nutritional standpoint since it’s a complete protein with all 9 essential amino acids.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Spanish Quinoa – If you don't want to make the Spanish quinoa, cook a cup of quinoa, add 1/2 cup of chunky salsa, and increase the baking time by 10 minutes.
- Cooked lentils – You can use brown, green, or black lentils for this vegan taco meat, but don’t use red lentils, as they fall apart when cooked.
- Nutritional yeast
- Chili powder
- Ground cumin
- Ground coriander
- Smoked paprika
- Salt and pepper to taste
Can I Substitute Regular Paprika for Smoked Paprika?
You can, but smoked paprika brings so much flavor to the table, and it’s used often in vegan cooking to replicate the smoky flavor of meat. An alternative to the smoked paprika would be minced chipotle in adobo, which will also add some smoky flavor.
How to Make Vegan Taco Meat
Since this vegan taco filling freezes well, you may want to double or even triple the recipe and stick some in the freezer for future meals!
Prepare. Preheat your oven to 400ºF and line a baking sheet with parchment paper, if desired.
Stir together the ingredients. Place all of the taco filling ingredients in a large mixing bowl and stir to combine.
Bake. Pour the taco filling onto the baking sheet and spread it into a thin, even layer. Bake on the center rack for 35 to 40 minutes, stirring every 15 minutes or so.
Ways to Use This Vegan Taco Meat
Naturally, you can use your Quinoa and Lentil Taco Meat for filling tacos—I love using my gluten-free quinoa tortillas, then piling on mango salsa, vegan sour cream, and spicy guacamole. But you can also use this vegan taco meat for:
- Nachos
- Topping baked sweet potatoes
- Burritos
- Taquitos
- Taco salads
Tips for Success
Here are some simple hints and tips for perfect Quinoa and Lentil Vegan Taco Meat:
- Don’t over-cook the lentils. Brown lentils especially have a tendency to get soft when cooked too long, and that’s not the texture you want to replicate ground beef.
- Use a baking sheet with edges. A rimmed baking sheet will make sure none of the filling falls off the sides of the pan!
- Make it your own. This recipe is highly customizable, so don’t be afraid to experiment! Using different salsas, adding cayenne or hot sauce for a kick, or substituting your favorite homemade taco seasoning blend are all options.
How to Store and Reheat Leftovers
This vegan taco filling stores well, which means it’s also a great option for meal prep. Place it in an airtight container and refrigerate for up to 5 days. You can reheat it in the microwave or in a skillet over medium heat.
Can This Recipe Be Frozen?
You can freeze Quinoa and Lentil Vegan Taco Meat for up to 3 months in an airtight container or freezer bag. I recommend letting it thaw in the refrigerator before reheating according to the instructions above.
Other Easy Vegan Taco Recipes to Try:
Quinoa Lentil Vegan Taco Meat
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.
Video
Notes
Nutrition
hi. could you tell us what kind of lentils you used? since some cook faster than others, esp. red lentils which can turn to mush.
Great point! You can use any variety of lentils other than red 🙂 Updating now!
Hi – you’re supposed to cook the lentils before you mix everything together and bake it, right?
You are, yes!
I buy my quinoa in bulk… how many cups of quinoa is one batch?
The Spanish Quinoa recipe calls for 1 cup of uncooked quinoa 🙂
This was excellent! My meat eating nephew loved it and asked if this was really meat! Would be awesome as meat substitute in tomato sauce on pasta as well, maybe changing up the spices. Thank you for this, solid win tonight!
Such a great idea!!
Oh my yum! I’ve made this twice now. First time I used couscous. Second time I didn’t have enough quinoa so I added oats and chia seeds to the recipe. You can use this “meat” for so many different things! I just made vegetarian breakfast tacos. I recommend mixing in a splash of water before reheating…then you’re good to go!
I’m so glad you’ve been enjoying it!! xo
Hi! Thank you for the recipe! I am cooking for one. I was wondering…Does this freeze well?
Sure does!
This looks delicious! Can the nutritional yeast be omitted or can you suggest a substitution? Thank you!
You can use parmesan if dairy works okay for you!
I used parmesan and it was fantastic!
I’m so glad!!
Absolutely loved these!! It does make a lot, but it re-heats great! Nice to have in the fridge for a quick re-heat meal. I added spicy guacamole, so amazing! I much prefer these to the frozen meatless crumbles from the grocery store.
So awesome that you’re enjoying it!
It was a hit with my husband. One mistake I made was not spraying the baking sheet or using parchment paper. Please add this key point to your instructions. Had to soak my pan overnight to do the cleanup because the taco meat was stuck to the bottom of the pan. Need to spell everything out in a recipe for people like me. 🙂
Ahh I didn’t have that trouble! But I’ll make a note of it 🙂
Just made these for super bowl half time. Honestly, one of the best tacos ever. Followed your recipe for the Spanish quinoa and the taco meat, yum!!!
Omg yay!! Thank you so much for sharing 🙂
I just wanted to write and say Thank you! I love this taco ‘meat’! I make it once a week and and am soooo happy when I eat it! I used to eat prepared tofu crumbles(Full of weird ingredients) for my burritos and Chili but no more! I love all your recipes! I have shared this one with so many people! ❤️
YAY!!! I’m so glad you’ve been enjoying them 🙂
I made the recipe as is. I’m floored with the amazing texture and taste. Needs no alteration or substitutions. Already texting everyone this recipe. Love. Love. Loveeeeeeee!
Yay I’m so glad you liked it!!! I’d love for you to give it a star rating when you have a moment 🙂 xx
Wow! This turned out amazing and sooo easy! The rest of my family is not vegan so I cook stuff just for me, but this was enjoyed by all!
So so glad you enjoyed it!!
I followed the recipe but the end product was dry and crunchy. Is that the way it’s supposed to turn out?
It’s not supposed to be 100% dry, but it does have a little bit of crunch!
Made this last night and it was so good 😊 I didn’t make the Spanish quinoa so I took your suggestion with salsa and increased cooking time and it had great flavor.
Hooray! So so glad you enjoyed 🙂
Thank you for this recipe!! This is a game changer in this WFPB home. We’ve used this as taco meat (AH-MAAAHHHHZZZINNGG). Last night I made a batch modifying the taco seasonings a little and added BBQ sauce to make sloppy joes (my husband was in heaven! K, I was too ;-)) and we plan to do a batch with Italian seasonings to add to pasta dishes. Today we added it to leftover mac n’ cheese (vegan) for a “Hamburger Helper” type dish as well as adding it to a baked sweet potato with a little rice and some vegan chipotle sauce and avocado. This is my go-to meat recipe, and we are discovering so many options! Thank you thank you!!
I’m so glad you enjoyed it!!!
This is becoming my go go to Mexican night meat, I’ve used it for sweat potato boats, leftovers became omelette filling, and today making it to use in tacos. Love your recipes!
YES! There are so many ways to use it. Love the idea of an omelet filling!!!
Fantastic recipe. By far one of the best meatless options. Perfect as is. No need to make alterations, however that being said, it does well by switching things up a bit also. I’ve used Italian seasonings and made into a “meat sauce” for spaghetti. I have use it in chili, sloppy Joe’s. Such a great recipe. Even the meat eating critic (aka hubby) likes it. At first he didn’t even know he was eating a meatless meal. Ha…. thats how you know its a keeper. 😉 Thank you SO MUCH
Love the idea for the meat sauce! I’m so glad you both loved it! 🙂
I absolutely love this recipe. I have made it without the lentils (didn’t realize I was out!) and it still tasted great! Ive been making cold taco salads with this and it’s delicious. Great job!
Thank you so much!! It’s such a great sub for taco meat. I’m glad you liked it as much as I do 🙂
I’m planning to make these tacos tonight but two questions first. How is Spanish quinoa different from tri-colored quinoa (can one be substituted for the other) ? And, how spicy is this “meat” ? I can’t do spicy. Thank you.
Hi Barbara! Here is the Spanish quinoa recipe this post refers to: https://www.simplyquinoa.com/spanish-quinoa/. You could cut back on the chili powder to limit the spice in this.
Just made these! Except i skipped the baking part, i just combined the lentils and quinoa together and cooked them on the stove, and then added in the rest of the ingredients and let that all simmer for 10/15 mins or so (after the Q and L were cooked 🙂 )Great recipe!!!
Thanks for sharing, Nikki!
Incredible. Make all the time. Love it!!!!!
Do you have to use the yeast? I have all these ingredients except this.
The nutritional yeast adds flavor, you could leave it out but taste your recipe before serving and add more seasonings if you find it needs any
Did you use all the quinoa, 1 cup uncooked yields 4 cups cooked. That seems like a lot. I just added cooked quina, and chopped walnuts, a litle at a time with salsa until it looked good. We loved it. Made more the next night. We double the recipe the next time.
Have you tried freezing this at all?
Yes, it freezes great!
I’ve made this before with excellent results. I made it again tonight using my mother’s old ground beef recipe. Turned out well. Taco Tuesday without red meat doesn’t feel right, but it works.
Tastes amazing! And if you have your quinoa and lentils made before hand, it’s extremely easy to put together!