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    Home » Recipes » Entrees

    The Best Vegan Taco Meat

    Posted: May 19, 2020 by Lori Modified: Sep 16, 2021 · This post contains affiliate links.

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    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.

    overhead view of five vegan tacos lined up on a wooden board.

    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.

    close up view of a vegan taco filled with crumbled soy curl 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

    re-hydrating soy curls in a bowl full of broth.
    1. 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.
    drained soy curls in a colander.
    1. 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).
    sautéing onion, garlic, and soy curls.
    1. 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.
    overhead shot of walnuts and taco seasoning spices in food processor.
    1. Now it's time for the food processor. Process the walnuts until crumbled. Then add the spices, and pulse a few times to blend.
    View of the texture of vegan taco meat after processing.
    1. 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.
    2. 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
    One-Skillet White Chili Casserole
    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!

    overhead of tacos topped with cilantro and tomato on a wooden board.

    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.

    You might also like:

    • Warm Vegan Taco Bowls
    • Vegan Queso Fresco (crumble-style cheese)
    • Easy Vegan Quesadillas With Homemade Cheese
    • Easy Meltable Vegan Mozzarella Cheese

    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.

    colorful soy tacos lined up on a cutting board.

    The Best Vegan Taco Meat

    Author: Lori Rasmussen, My Quiet Kitchen
    Amazingly satisfying vegan taco meat made with ground soy curls and walnuts. The meaty texture is perfect for filling tacos and burritos or topping salads and grain bowls. Gluten-free and easily made oil-free and/or nut-free.
    Servings: 4 servings
    4.96 from 21 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins

    Equipment

    • large saute pan
    • food processor

    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
    Prevent your screen from going dark

    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

    Storage
    Store leftover vegan taco meat in an airtight container in the refrigerator for up to 5 days. It's also freezer-friendly.
    Walnut 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 walnut flavor.
    For a nut-free option, sub ¼ cup raw sunflower seeds. They provide great nutrition, added crunch, and richness.

    Estimated Nutrition (per serving)

    Calories: 205kcalCarbohydrates: 12gProtein: 13gFat: 13gCholesterol: 0mgSodium: 405mgFiber: 5gSugar: 3gVitamin A: 527IUVitamin C: 7mgCalcium: 64mgIron: 4mg

    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.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
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    Reader Interactions

    Comments

    1. Sarah

      June 22, 2022 at 10:07 am

      Holy Cow! I made this this morning for dinner tonight, but after tasting it, I kinda want to eat it for breakfast! This recipe is perfect! Super excited for tacos tonight!

      Reply
    2. Megan

      May 09, 2022 at 7:34 pm

      We absolutely loved this recipe & my meat eating teenage daughter had no idea she wasn't eating meat. Thank you!

      Reply
    3. Fran

      October 13, 2021 at 6:10 am

      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.

      Reply
    4. Shelly L

      September 18, 2021 at 9:16 am

      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!

      Reply
    5. Cholena Humphrey

      May 07, 2021 at 6:16 pm

      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!

      Reply
    6. Susan

      April 12, 2021 at 6:20 pm

      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.

      Reply
    7. Sue

      February 04, 2021 at 12:22 pm

      What a creative use of soy curls! This is delicious. Thanks Lori.

      Reply
    8. Claudia

      January 28, 2021 at 8:51 pm

      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.

      Reply
      • Lori

        February 03, 2021 at 6:41 am

        Sounds delicious, Claudia. So happy you enjoyed the taco meat! 😀

        Reply
    9. Melody

      May 24, 2020 at 8:17 pm

      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!

      Reply
      • Lori

        May 26, 2020 at 7:50 am

        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.

        Reply
        • Melody

          June 17, 2020 at 4:31 pm

          Thank you I will! I also want to use ground soy curls in a spaghetti and meat sauce.

          Reply
    10. Ann Leenhouts-Shane

      May 20, 2020 at 7:15 am

      Hi Lori, what would be a good sub for the walnuts. We don't eat them due to heart issues. Thanks!

      Reply
      • Lori

        May 20, 2020 at 7:28 am

        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!

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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