This vegan taco meat recipe is perfect to serve with your favorite Mexican dishes, like tacos, salads, burritos, and more. You’ll love how this vegan taco filling is generously seasoned with Mexican spices and made nutritional and flavorful with black beans and corn. This recipe is quick and easy and perfect for your next Taco Tuesday night!
I’ve loved tacos since I was a kid. I mean, who couldn’t say that. Even the pickiest of eaters love tacos! So, recently I’ve made it a goal to turn the perfect taco meat vegan.
I think of it as Breaking Bad in reverse.
Maybe you won’t hear this often, but one of the reasons I love being vegan is it’s so much easier. I mean, gah, who wants to work with raw meat! And the pressure of cooking it just right and disposing of all the grease. It’s too much!
This recipe uses vegan meats, but there are some great plant-based options you can use as well. Let’s get into it.
How to Make Vegan Taco Meat
This recipe is pretty straight forward. Here are the ingredients:
- Onion — I start this recipe by cooking some onion in a bit of olive oil. I love sautéed onions in almost any recipe!
- Veggie Crumbles — I used Pure Farmland patties, but you can also use any of your favorite veggie crumbles, like Gardein, Beyond Meat, Impossible Meats, etc.
- Taco Seasoning — Here’s my homemade taco seasoning if you can’t find any at the stores or if you just prefer to make your own. That said, any taco seasoning will do, although I look for ones with lower sodium contents (sometimes they just add too much salt for me).
- Black Beans — I actually had some black beans I cooked from the bag, however, a can of black beans works great here. Just drain the liquids. I love how they add color and flavor. Besides, black beans are healthy too.
- Corn — I prefer frozen corn over canned, but either will work just fine.
Next, let’s go over how to cook these ingredients together.
Step One: Cook the Onion
Add a little olive oil to a skillet and once it’s heated, add the chopped onions. Cook these for a few minutes until the onions are good and tender.
Step Two: Add the Veggie Crumbles
These days adding veggie crumbles is not some standard thing. There are several types of veggie crumbles, and they all cook a little differently.
So, if you’re adding something like Gardein crumbles or Beyond Meat crumbles, these are pretty self-contained and you’ll add them to the skillet and basically heat them up (typically they’re frozen). Use a spatula to break them into smaller pieces as they cook.
If you’re using something like Pure Farmland or Impossible Meats products, these actually cook “a little” more like regular meat in that they will release juices as they cook. As I said above, I used four patties, but these meats also come in packs. Either way, add it to the skillet and use a spatula to break it down into bite-size pieces. You’ll want to follow the package instructions to make sure you’ve cooked it until it’s sufficiently browned.
Step Three: Add Spices, Black Beans, and Corn
I like a generous amount of spices in my vegan taco meat, so I added 1/3 cup. If you’re worried that’s too much for you or your family, start with 1/4 cup. You can always add more if you need to.
Then add the black beans and the corn and stir it all together so it’s all coated in the spices.
Voila! You’ve got yourself a big skillet full of tasty vegan taco meat!
What if you’re not into these commercial vegan meats. That’s ok. I get you! You can make quinoa taco meat by cooking up a batch of quinoa and using it instead. Just follow the recipe below and substitute it with 2 cups of cooked quinoa. You’ll be surprised at how good it tastes.
In fact, you can use a whole host of substitutes to make plant-based tacos, including cauliflower rice (which makes a low-carb option). Here’s my post on plant-based sausage crumbles. You can skip the sausage crumble seasonings and use any of those plant-based options for this recipe.
Low Carb Vegan Taco Meat
If you’re watching your carbs, you can make this into a lower-carb recipe by eliminating the corn. Also, make sure to use taco seasoning that’s made without sugar. Most veggie crumbles are low in carbs, but you can check the packaging to make sure this is the case. Or you can substitute 2 cups of cauliflower rice for the veggie crumbles.
Vegan Taco Ideas
When you’re making veggie tacos, having the best vegan taco meat is important. But you need some other goodies to put on top too. So, let’s talk about some of the best vegan tacos ingredients!
- This sofritas is a great copycat recipe that tastes amazing and is so easy to make
- I love adding this fresh corn salsa to my Mexican dishes
- Everyone loves my vegan guacamole and it’s the best taco topping ever
- Make this fresh black bean dip and use it as a base in your tacos
- This vegan queso is perfect drizzled over the top!
More Vegan Mexican Recipes
Hey, maybe you need even more tasty vegan Mexican recipes. Here are some of my favorites:
- This tasty vegan taco casserole is so easy to make and delicious too
- Make this easy bean enchilada casserole and enjoy leftovers for lunch throughout the week
- These vegan enchiladas are a favorite go-to recipe
- If you come to our house you’ll almost always find a batch of these vegan burritos in the fridge!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Taco Meat
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 2 cups veggie crumbles
- 1/3 cup taco seasoning
- 2 cups black beans (or one 15 oz can)
- 1 cup frozen corn (or canned)
- Heat the oil in a skillet over medium heat. Add the onions and stir to coat the onions in the oil. Cook for approximately 5 minues, until the onions are mostly tender.
- Add the veggie crumbles. (See note) Use a spatula to break the crumbles into smaller bits. Add the taco seasoning, black beans, and corn. Cook until heated through.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.