High Protein Taco Meat
Looking for a healthy meat substitute? This plant-based, high protein taco meat is a mouth-watering meat substitute.
Ingredients
- 2 cups Dried Soya Chunks or Walnuts
- 1 cup Red Onion chopped
- 2 Roma Tomatoes medium-size, chopped
- 6 cloves Garlic whole
- 2 tbsp Jalapeño chopped
- ½ tsp Cumin Powder
- 2 tsp Italian Dried Herbs
- 2 tbsp Soy Sauce
- ½ tsp Chili Powder optional
- ¼ cup Water
- Salt to taste
- 6 Taco Tortillas
Possible Toppings
- Fresh Cilantro
- Lime Wedge
- Sour Cream vegan
- Shredded Cheese vegan
- Avocado Slices
- Jalapeños
- Pickled Onions
Instructions
- If using soya chunks, soak them in warm water for 10-15 minutes or until soft. Drain and squeeze water out of soya chunks, like a sponge. (If using walnuts, there’s no need to soak them.)
- In a food processor add soya chunks or dry walnuts, onion, tomato, garlic, jalapeño, cumin powder, Italian dried herbs, soy sauce, chili powder (optional), water and salt. Blend until the mixture looks like uncooked ground chicken.
- Heat a medium-size pan over medium heat, add mixture and cover with lid. When you start to see bubbles, reduce heat to low-medium and let simmer for 20 minutes. Stir occasionally.
- Add taco meat in a taco tortilla and add your favorite toppings.
Notes
This recipe pairs great with pico de gallo, lime rice & guacamole.
Some new stoves have very high intense heat. Check periodically that taco meat does not burn.
Use gluten-free tortillas to make this recipe gluten-free.