Vegan Taco Meat with Lentils (Instant Pot)
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.
- 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
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.
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