Go Back
–+ servings
three tacos with vegan lentil taco meat on wooden board

Vegan Taco Meat with Lentils (Instant Pot)

Course: Main Course, school lunch box
Cuisine: American, Mexican
Keyword: instant pot taco, lentil taco meat, vegan taco meat
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12
Calories: 145kcal
Author: Cindy Rainey
This oil-free vegan taco meat is made with lentils, pecans, and seasonings. It is made in the Instant Pot and is quick and easy to make.
Print Recipe

Equipment

  • Pressure Cooker

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

Instructions

  • Chop pecans and set aside. Mince garlic (if not using prechopped) and set aside. Rinse lentils and drain well.
  • Add pecans, lentils, dehydrated onions, minced garlic, taco seasoning, tomato paste, liquid aminos, and water to the Instant Pot. Stir well.
  • Your Instant Pot will be cooking at high pressure. Press "manual" and set for 9 minutes.
  • After the Instant Pot comes to pressure, the countdown will start. After it counts down and beeps, carefully do a quick release according to manufacturer instructions.
  • After your pot has release all of the pressure, open carefully and give it a little stir.
  • Taste and add in extra seasonings if desired: salt, chili powder, hot sauce, etc.
  • Put leftovers in an airtight container and keep refrigerated for up to five days. If it gets dried out, add in a little water or veggie broth, stir and heat before serving.

Nutrition

Calories: 145kcal | Carbohydrates: 16g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 290mg | Fiber: 8g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg