Best Vegan Taco Meat

colorful vegan soy tacos lined up on a cutting board.

Prep Time 15

Cook Time 20

Total Time 35

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

Amazingly satisfying vegan taco meat made with ground walnuts and soy curls (or TVP). The meaty texture is perfect for tacos, burritos, salads, and bowls. Gluten-free and easily made oil-free and/or nut-free.

Ingredients
US Customary | Metric

4 ounces Butler soy curls (half of a bag) - or sub dry TVP, see Notes
2½ 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

Taco Seasoning Blend:

½ cup raw walnut halves - See Notes for nut-free option
1 tablespoon nutritional yeast, optional
2 teaspoons chili powder
1½ teaspoons cumin
1½ 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 soy sauce - or gluten-free tamari

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 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 1 minute, stirring frequently.
Use your hands to squeeze excess liquid from the soy curls. Add them to the pan, and cook for 3 to 5 minutes or until lightly browned. Add the salsa and stir to combine. Remove from heat.
Place walnuts in a food processor, and pulse into coarse crumbs. Next, add all of the dry seasonings and spices (nutritional yeast–cayenne), and pulse to combine.
Transfer the soy curl mixture to the food processor and pulse until roughly chopped. Add the soy sauce, and pulse until uniformly ground.
Preheat the same saute over medium heat, and transfer the mixture to the pan. Cook, stirring occasionally, for about 5 minutes to heat through and enhance the flavors. Add up to ¼ cup water as needed for moisture and to prevent sticking. Taste and adjust seasonings, as desired. Serve hot or allow to cool before storing.

Notes

TVP Option:

Soy curls usually need to be ordered online and are difficult to get outside the US. So feel free to use TVP or soya chunks instead. Use only as much broth as is needed to hydrate without making it soggy. And since TVP is already a ground texture, there's no need to pulse it in the food processor.

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 do think walnuts taste better here. For a nut-free option, sub ¼ cup raw sunflower seeds.

How to Store:

Store leftover veggie taco meat in an airtight container in the refrigerator for up to 5 days. It's also freezer-friendly.

Nutrition