Name: Vegan Taco Meat with Lentils (Instant Pot)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup pecans (chopped); 1½ cups dried lentils (rinsed); 1 Tablespoon dehydrated onions; 1 clove garlic (chopped (1 teaspoon)); 1 ounce package taco seasoning; 2 Tablespoons tomato paste; 1 Tablespoon Bragg's Liquid Aminos; 3 cups water

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This is the most simple, healthiest, and tasty vegan taco meat you will make! It is made with lentils, chopped pecans, and seasoned for a perfectly tasty oil-free taco “meat”.

It’s easy enough to make vegan taco meat nowadays with the abundance of vegan/plant-based meats available. And there is nothing wrong with that if you are just looking for a “realistic” meat substitute. Sometimes though, you are looking for a healthier whole-food plant-based option.

This lentil taco meat is made with only wholesome whole-food ingredients. It is oil-free and is super easy to make! I use as few short-cuts such as dehydrated onion and packaged taco seasoning for a super easy quick and healthy vegan taco meat that is on my plate in less than thirty minutes from start to finish.

Use my Homemade Taco Seasoning Mix if you don’t want to use packaged mix. It will be fresher and tastier!

For some other tasty quick and easy plant-based options, try my Easy Hearty Vegan Spaghetti, my Easy Lentil Shepherd’s Pie or my tasty Salsa Verde Mexican Casserole. They all cook up quick and will be a big hit with your crew!

To make this Vegan Taco Meat you will need:

lentils
chopped pecans
minced garlic (I use jarred)
Bragg’s Liquid Aminos (affiliate link)
tomato paste
minced dehydrated onions (affiliate link)
packaged taco seasoning (try my homemade seasoning mix)
Other seasonings to personal taste such as salt, pepper, chili powder, hot sauce, etc.

ingredients for vegan taco meat including lentils, pecans, garlic, tomato paste, liquid aminos, minced onion, taco seasoning — These are all the ingredients you will need for Vegan Taco Meat.

Tips and tricks for making this best Instant Pot Lentil Taco Meat:

Please read through the tips and tricks section so that your tacos will taste as yummy as mine!

Use brown or green lentils – NOT red lentils. Red lentils will make this recipe too mushy and less “meat” like.
Rinse the lentils to get rid of any dust or odd bits and pieces. You do not need to presoak the lentils. Ever!
I use pecans. Walnuts would also work well. Unless you can find the nuts already finely chopped, you will want to chop them smaller. I use a mini food processor (affiliate link) that is small enough to leave on my counter-top and have readily accessible when needed.

A few shortcuts I take include:

using a 1-ounce package of prepared taco seasoning – just read the ingredients to ensure yours is vegan compliant. A 1-ounce package contains about 1/4 cup of seasoning.
using dehydrated onion. If you choose to cut your own, use 1/4 cup fresh minced onion
using jarred minced/chopped garlic. For a recipe such as this, you really can’t taste the difference. I always estimate a clove of garlic to one heaping teaspoonful of jarred minced garlic. I found this large lovely jar at my grocery store and use it all the time!

Other ingredients used:

Bragg’s Liquid Aminos (affiliate link) is added for an umami (found in meat) flavor. If you don’t have any liquid aminos on hand, you can sub in some low sodium soy sauce.
This recipe calls for two Tablespoons of tomato paste. It always seemed so wasteful to use only two tablespoons out of the can…and then what? Throw it away? Let it get moldy in the fridge and then throw it away?
- Here is a solution! Tomato paste freezes beautifully! I portion it out into single tablespoon servings and then freeze. That way, when I need only a tablespoon or two, I just pop it out of the freezer, thaw, and use.

The Seasonings:

I deliberately did not highly season this recipe so that you can add in a few extras to your family’s personal taste. After the lentil pecan “meat” has cooked, you should taste it and add in a little salt, some extra chili powder or hot sauce if desired.

Cooking the Vegan Lentil Taco Meat in the Instant Pot

three lentil vegan tacos with text overlay — Pin now to save for later!

Ensure you understand how to use the features of your pressure cooker.
Add in all the ingredients, including the liquid.
Give it a little stir so that all dry ingredients are moistened and covered with the liquid.
Set your pressure cooker for 9 minutes on high pressure. It will take a few minutes to come to pressure and then start counting down from 9 minutes.
After the 9 minutes are up, safely do a quick release. I always use a long-handled spoon to turn the pressure valve and release the steam.
Carefully open the pot once the valve has popped down and stir to fluff the lentil taco meat.

Serving Suggestions:

tacos
burritos
nachos
breakfast bowls
taco salad

Looking for some other easy Instant Pot recipes?

Try my nutritious and delicious Veggie Lentil Soup, highly flavorful African Peanut Stew, or my veggie-loaded cheese sauce for Mac and Cheese.

The Recipe for Vegan Taco Meat with Lentils (Instant Pot)

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