A "Winter Delights" Recipe: Vegan Taco Filling

Taco jokes aren't all corny... they just get a bad wrap!

Use any taco shells, burrito wrappers or salads you like for this versatile taco filling.

The recipe is posted in PDF format at the bottom for ease of printing.

Taquitos made with Vegan Taco Filling (with a Chanchito pig for luck!)

Vegan Taco Filling

from Vegan Boy in the City

This recipe takes a little bit of planning/preparing, but it’s super delicious and nutritious and once you have the components ready, is easy to make.  This can be served in tacos or burritos, on a salad or grain bowl, or just scooped up with chips, crackers or fingers.

1 cup rinsed pinto beans (soak and cook or use canned beans), lightly mashed with a fork

1/3-1/2 cup chopped pecans (or substitute walnuts)

½ a batch of lentil tofu (see below) crumbled

salt to taste

splash of olive oil

2 tsp cumin

1 tsp coriander

1 tsp smoked paprika

Mix all the ingredients while maintaining a rough texture.  Spread on a parchment-paper covered baking pan.  Bake at 350 degrees for 15-20 minutes, stirring halfway through.

You could use any commercially available tofu, but we make homemade lentil tofu as it is very easy, cheap and soy-free (since Mama is allergic to soy).

¾ cup red lentils

1 ½ cups boiling water

¾ cup room temperature water

1 tsp salt

Place lentils and boiling water in the container of a blender and let sit for 15-20 minutes.  Blend/purée (a hand blender works fine!) until smooth.  Pour the lentil mixture into a saucepan and add ¾ cup of room temperature water and salt.  Cook for 5-7 minutes while whisking.  Once the tofu has thickened, scrape into a glass container and chill.    Ideally allow to chill overnight and drain any excess liquid before using in a recipe.

Vegan Taco Filling.pdf

Download PDF • 35KB