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Overhead view of quinoa and lentil taco meat in skillet

Quinoa Lentil Vegan Taco Meat

This easy vegan taco filling is a delicious and healthy plant-based alternative to ground beef!
Course Entree
Cuisine Mexican
Keyword lentil taco meat, vegan taco, vegetarian taco filling
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 tacos
Calories 138kcal



  • 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.



* if you don't want to make the Spanish quinoa, add 1/2 cup chunky salsa and increase baking time by 10 minutes.
** inspired by Minimalist Baker
Store leftovers in an airtight container and refrigerate for up to 5 days. Reheat in the microwave or in a skillet over medium heat.


Serving: 0.5cups | Calories: 138kcal | Carbohydrates: 23g | Protein: 7g | Fat: 1g | Sodium: 23mg | Potassium: 327mg | Fiber: 5g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 0.6mg | Calcium: 27mg | Iron: 2.9mg