Quinoa Lentil Vegan Taco Meat
This easy vegan taco filling is a delicious and healthy plant-based alternative to ground beef!
Servings: 8 tacos
Calories: 138kcal
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
* 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.
Nutrition
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