Plant-Based Lentil Taco Meat


This plant-based lentil taco meat base is one of those recipes you can make over and over again and use in SO many different ways! (Also a reason why you probably will love it if you try it.) It works in quesadillas, tacos, burritos bowls, and pretty much anywhere you’d like to add a bit of substance.

This recipe is one that comes right out of the Quick & Easy Plant-Based Dinner Guide which you can download for free here. It’s 8 recipes of easy weeknight dinners plus 6 recipes of food prep ideas that you can make on the weekend and be ready for quick and easy dinners all week long.

I like to make this taco meat ahead of time, usually on a Sunday and have a batch in the fridge ready for the week. Then, during the week, I’ll use it in tacos, quesadillas, and even plant-based nachos! (This cheese sauce goes really well with it too.)

This plant-based lentil taco meat packs a punch of nutrition, wih loads of benefits coming for the lentils. Some of these benefits include:

  • they have strong antioxidant, anti-inflammatory and neuroprotective effects from the polyphenols in the lentils*
  • they may help to lower blood pressure and is associated with an overall lower risk of heart disease*

And not only does this savory plant-based taco meat contain lentils, it also contains walnuts. Walnuts also contain a host of benefits including:

  • they’re rich in antioxidants*
  • they’re an incredible source of Omega-3’s -alpha-linolenic acid (ALA)- which are said to help lower your risk of heart disease
  • they have polyphenols which can help fight oxidative stress and inflammation

And I think one of the biggest benefits of this lentil taco meat is that it tastes so good and is so versatile! It literally has become a staple in my plant-based dinner routine and I hope it can become one in yours too.

Alright, let’s get to this recipe!

plant-based taco meat

Plant-Based Lentil Taco Meat

An easy-to make, hearty, healthy lentil taco meat that you can use to make tacos, nachos, burritos, quesadillas, and pretty much anything else you'd want to use this recipe in.
Servings: 8


  • 1 cup green lentils, rinsed
  • 3 cups water
  • 2 cloves garlic
  • 1/2 cup sundried tomatoes (not in oil)
  • 1 cup raw walnuts
  • 2 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp Himalyan salt


  • Add lentils to a saucepan with 3 cups of water. Bring to a boil, reduce heat and simmer covered for 20-25 minutes. Drain any excess water.
  • While lentils are cooking, add garlic cloves to a food processor. Pulse cloves until chopped.
  • Add sundried tomatoes, walnuts, nutritional yeast, and the rest of the seasonings to the food processor. Process until finely ground.
  • Add drained lentils to the mixture in the food processor. Process until completely combined.
  • Use immediately or store in refrigerator for up to 4 days until ready to use.

Sources: 1, 2, 3, 4

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