Description
This easy lentil taco meat has a surprisingly realistic ground meat texture thanks to one simple trick - and it's made with just 5 affordable pantry staples! It's vegan, gluten-free, dairy-free, nut-free and endlessly versatile for tacos, burrito bowls, nachos and so much more!
Ingredients
Units
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- 2 cans brown lentils, rinsed, drained and patted very dry
- 2 tablespoons avocado oil
- 2 teaspoons taco seasoning
- 1/2 teaspoon fine salt, plus more to taste
- 1 cup freshly cooked short-grain brown rice
Instructions
- Preheat the oven to 400°F. If using a ceramic-coated non-stick baking sheet such as Caraway, reduce the temperature to 375°F.
- Toss the lentils with the avocado oil, taco seasoning and salt.
- Spread the lentils in an even layer on a large nonstick baking sheet.
- Bake for 15 minutes.
- Transfer the baked lentils and freshly cooked rice to a 7-cup food processor.
- Process for 30–60 seconds, or until the mixture comes together and resembles crumbled ground taco meat.
- If the mixture seems too dry, add a very small drizzle of avocado oil and/or maple syrup, then pulse again.
- Taste and adjust with additional taco seasoning or salt as needed.
Notes
- Storage: Once fully cooled to room temperature, store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheating: Reheat in a nonstick skillet or in the microwave.
- Pat the lentils very dry before baking for the best texture.
- Freshly cooked short-grain brown rice works best because it is slightly sticky and helps the mixture hold together.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Baking, food processor