Make THE BEST plant-based Vegan Taco Meat with teff. This protein-packed grain is healthy, gluten free and easy to make into flavorful taco meat for tacos, bowls or salads!
If you don't already have prepared teff, you'll want to start by cooking the teff on the stovetop using this teff recipe.
Once the teff is prepared, preheat the oven to 375°F.
In a large bowl, combine the prepared teff with the garlic, onion, jalapeno, taco seasoning, nutritional yeast and olive oil.
Crumble and spread the taco meat out on a foil, or parchment paper, lined baking sheet.
Place in the oven and bake for 8-10 minutes.
Remove from the oven and stir. Place back in the oven and cook for an additional 8-10 minutes.
Remove from the oven and serve immediately.
Bowls
While the vegan taco meat is in the oven, prepare the bowls.
Add ½ cup prepared cilantro lime quinoa to 4 separate bowls.
In a medium bowl, combine the cabbage, bell pepper, jalapeno and lime juice.
Divide this mixture between the 4 bowls.
Add ¼ sliced avocado to each bowl.
Add the prepared vegan taco meat to each bowl.
Drizzle the creamy chipotle sauce over the bowls and top with fresh chopped cilantro.
Notes
The nutritional information provided is for ½ cup prepared vegan taco meat.
The nutritional information for one bowl with the quinoa, cabbage slaw, avocado and chipotle sauce is:
334 calories
45 grams carbs
8 grams fiber
10 grams protein
14 grams fat
355 mg sodium
546 mg potassium
620 mg vitamin A
26 mg vitamin C
87 mg calcium
4 mg iron
Leftover cooked vegan taco meat will stay good in the refrigerator for up to 5 days.
Vegan taco meat will keep in the freezer for up to 3 months. Please note that the texture will change once the taco meat is frozen. To freeze the taco meat, allow it to cool down, then seal it in an airtight freezer safe container. A vacuum seal bag is ideal, or a plastic zip-top bag will work by squeezing out as much extra air as possible.