Vegan Taco Meat
A low-cost and quick vegan taco meat recipe with an appealing texture and nice flavour. Requires minimal preparation, and is high in protein and low in fat.
Servings: 9 tacos
Ingredients
- 2/3 cup water or vegetable broth
- 1 cup Soy mince (also called textured vegetable protein or TVP)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp nutritional yeast
- 1 tsp onion flakes
- 2 tsp soy sauce optional
- 3 drops liquid smoke optional
- 1 Small red onion
- 3 cloves Garlic
Instructions
- First, rehydrate the soy mince. Preheat a frying pan at the same time. You can use boiling water to rehydrate the soy mince (add boiling water, stir together, and let sit for 2 minutes), or mix cool water or vegetable broth with soy mince, stir together, and microwave for 2 minutes.
- Add seasonings to the rehydrated soy mince and stir until it is all mixed together (see picture of rehydrated soy mince and spices in a bowl). Seasonings include garlic powder, onion powder, cumin, red pepper flakes, smoked paprika, chili powder, nutritional yeast, onion flakes. To keep the taco meat low in sodium, I do not add salt. You can add salt or additional seasonings to taste, if desired.
- Chop the onion and garlic into very small pieces (see picture of minced onions and garlic in frying pan). Fry diced onion and garlic in the preheated frying pan in 1 tsp of oil. Stir frequently until softened, about 4 minutes.
- Once the onions and garlic are cooked, add the above mixture of hydrated soy mince and spices. Stir constantly so the mixture does not stick to the pan. Cook for about 1 minute until the entire vegan taco meat mixture is hot. Optional: add 2 tsp of soy sauce and 3 drops of liquid smoke. Stir thoroughly to mix evenly throughout the mixture.
- Remove the pan from the heat, and use the vegan taco meat mixture in hard or soft tacos, with taco salad, or with rice.