I don't use the word "best" lightly, but this vegan taco meat truly deserves the title! Protein-rich soy curls and walnuts combine to create an exceptionally meaty and satisfying alternative to beef. Soy curl taco meat is perfect for tacos and burritos and for topping salads and grain bowls. Gluten-free with oil-free and nut-free options.
Why this Recipe Works
I really think you're going to love this combination of ground Butler soy curls and walnuts. It's textural, firm, filling, and generously spiced! Best of all it comes together in about 35 minutes. Pulsing the soy curls in a food processor creates amazing texture that really reminds us of taco meat.
Speaking of soy curls, if you're not familiar with this awesome vegan meat substitute, check out this post, 18 Vegan Soy Curl Recipes + Soy Curl FAQs.
This vegan taco meat recipe was a happy accident. I was working on a breakfast sausage recipe and had trouble getting one of the test batches to hold together.
So I just tossed the crumbled soy curls into a pan and sautéed until golden. The result was so meaty, delicious, and versatile that I decided to put the sausage recipe on hold, switch up the spices, and create a flavorful vegan taco meat instead.
And guess what... this is now one of my favorite recipes on the blog!
RELATED: Not into soy curls? Try this Lentil Taco Meat.
Ingredient Notes
- Soy curls - made from just one ingredient, whole, non-GMO soybeans, Butler soy curls can be ordered directly from the Butler Foods website and from Amazon. Sometimes you'll find them in local stores, but unfortunately this product is not widely distributed to chain groceries. To learn more about them, be sure to check out this guide to soy curls.
- Walnuts - these add nice richness to the taco meat since soy curls are not very high in fat. If you follow a low-fat diet feel free to omit the walnuts. Raw sunflower seeds make a perfect nut-free option.
- Onion, jalapeno and garlic - these add so much flavor and depth to the taco meat, so I don't recommend skipping them!
- Salsa - any traditional-style salsa you like is fine here. It adds nice moisture and acidity to the dish.
- Spice blend - don't be intimidated by the number of ingredients in the recipe. It's mostly just spices! If you don't have smoked paprika, regular sweet paprika may be used instead. Oh, and chili powder refers to the blend commonly found in stores, not a specific chili.
See recipe card below for amounts and full instructions.
Step By Step Instructions
- First, soak the soy curls in broth to rehydrate them. While they soak, preheat a large sauté pan, and cook the onion, jalapeño, and garlic.
- After 15 minutes drain the soy curls in a colander. Then pick up large handfuls, and squeeze them over the sink to remove some of the moisture. Now they're rehydrated but should look fairly dry (see below).
- Toss the soy curls into the pan with the veggies, and cook until they develop a bit of color. Add salsa and cook for 2 to 3 minutes more. Set aside while you create the spice blend.
- Now it's time for the food processor. Process the walnuts until crumbled. Then add the spices, and pulse a few times to blend.
- Add the soy curl mixture to the food processor and pulse until the soy curls are mostly chopped. Drizzle with tamari, and process until it until uniformly ground.
- Preheat the same sauté pan again over medium heat, and cook the vegan taco meat until hot and slightly browned. You may want to drizzle in a bit of water for moisture and to prevent sticking.
Serving Suggestions
Now you're ready to use this hearty vegan taco meat in your favorite Mexican dishes like tacos, taquitos, burritos, cabbage rolls, enchiladas, nachos, and tortilla casserole!
More Ways to Use Soy Curls
Vegan Bacon Bits
Vegan Ground Beef
Instant Pot Millet With Vegetables
Slow Cooker BBQ Soy Curls
Healthy Vegan Pot Pie
Instant Pot Red Lentil Curry
18 Awesome Soy Curl Recipes + FAQs!
Substitutions
I've also made this with ¼ cup almond flour instead of the walnuts. It adds nice richness, but if you have both on hand, I tend to prefer the flavor of walnuts.
For a nut-free option, sub ¼ cup raw sunflower seeds. They provide great nutrition, added crunch, and richness.
Storage
Store leftover vegan taco meat in an airtight container in the refrigerator for up to 5 days. It's also freezer-friendly. Thaw and re-heat before serving.
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I hope you enjoy this deliciously versatile Vegan Taco Meat! If you give it a try be sure to leave a comment and a star rating below to let us know.
The Best Vegan Taco Meat
Equipment
Ingredients
- 4 ounces Butler soy curls (half of a bag)
- 2 to 3 cups salty vegetable broth
- 1 tablespoon olive oil, optional - Omit for oil-free.
- 1 onion, chopped
- 1 large jalapeno, seeded and diced
- 4 cloves garlic, minced
- ⅓ cup salsa
Seasoning/Spice Blend:
- ½ cup raw walnut halves - Reduce or omit, if desired. See Notes for nut-free option.
- 1 tablespoon nutritional yeast, optional
- 2 teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons oregano
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 tablespoon tamari or soy sauce
Instructions
- Place soy curls in a large bowl, and cover with broth to rehydrate. Add a bit of water to the bowl if needed so that the soy curls are mostly submerged. Set aside to soak for 15 minutes, then drain in a colander.
- Preheat a large saute pan over medium heat, and add the oil, if using. Stirring occasionally, cook the onion for about 5 minutes, or until translucent. Add the jalapeno to the pan, and cook for 2 to 3 minutes. Add the garlic to the pan, and cook for about 1 minute.
- One handful at a time, pick up the drained soy curls and squeeze them over the sink to remove some of the moisture. Add the soy curls to the pan, and cook for 3 to 5 minutes or until they begin to brown and are hot. Add salsa to the pan and stir to combine. Remove from heat.
- Place walnuts in a food processor, and pulse into coarse crumbs. Next, add the spices to the food processor: nutritional yeast, chili powder, cumin, oregano, smoked paprika, onion powder, garlic powder, black pepper, and cayenne. Pulse to combine.
- Transfer the soy curl-onion mixture to the food processor and pulse a few times to chop the soy curls. Add the tamari, and process until uniformly ground.
- Preheat the saute over medium heat again, and transfer the ground mixture to the pan. Cook, stirring occasionally, for about 5 minutes or until hot and fragrant. Add up to ¼ cup water as needed for moisture and to prevent sticking. Taste and adjust seasonings, as desired.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Fran
This taco “meat” is delicious. I double the recipe so there is a batch in the freezer for a quick meal. We like the curls a little chunky, I dice them after hydrating them.
Shelly L
We loved this recipe. A great way to use soy curls which I’m fairly new to. It will definitely go into my taco rotation! Easy and delicious. Thank you!
Cholena Humphrey
I made this recipe and it tastes just like a Beyond Burger but you get more burger for your money! I substituted hemp heart for walnuts, because I had no walnuts, and it tasted delicious. I didn't have a lot of the chili spices so it was a little mild, but it's OK. Oh and I forgot the salsa, better go put some in!
Susan
Just made this - will double my next batch for the freezer. This is so delicious and lovely for me to have an alternative to beans. Thanks so much!! Directions were easy to understand and follow.
Sue
What a creative use of soy curls! This is delicious. Thanks Lori.
Claudia
Made these tonight and they were delicious! Served them in soft corn tortillas topped with chopped tomato, lettuce, cilantro, “cheese” sauce and extra salsa. YUM.
Lori
Sounds delicious, Claudia. So happy you enjoyed the taco meat! 😀
Melody
I love this recipe! I tried soy curls once before in a chicken and dumplings recipe and did not care for the texture at all. But ground up, it’s great! I’m going to see if I can use it in a vegan chili as I have yet to find one I like. Thank you!
Lori
That's great, Melody! I'm so glad you enjoyed soy curls this way. 😀
Check out my "45-Minute Red Lentil Chili." It's my favorite chili, and I think the taco meat would be fantastic in it. You could use it in place of the bulgur and slightly reduce the spices in the chili since the taco meat is seasoned. Or reduce the seasoning on the soy curls since the chili is nicely seasoned.
Melody
Thank you I will! I also want to use ground soy curls in a spaghetti and meat sauce.
Ann Leenhouts-Shane
Hi Lori, what would be a good sub for the walnuts. We don't eat them due to heart issues. Thanks!
Lori
Hi Ann, in this case the easiest option is to simply omit them and have 100% soy curl taco meat. To keep the spices balanced, you could either slightly increase the amount of soy curls or use scant measurements of each of the seasonings. Another veggie-forward option is to add cauliflower rice in place of the walnuts. Just add it right to the pan during the final saute. Hope that helps!