Simply Quinoa · by Alyssa★ 4.8 (17)
Quinoa Lentil Vegan Taco Meat
NUTRITION · PER SERVING50M COOK
CAL 5%·PRO 13%
CARBS 15G65% OF CAL
5G FIBER2G SUGAR9G OTHER
FAT 1G8% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crumbly plant-based mixture of cooked quinoa and lentils seasoned with cumin, chili powder, and smoked paprika. Mimics the texture and spice of ground beef. Use in tacos, bowls, or wherever you'd use taco meat.
componentmexicantacobeanstofu🍪 sheet pan🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 batch Spanish Quinoa*
- 1 1/2 cups cooked lentils ((use brown, green or black))
- 1/3 cup nutritional yeast
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- Salt & pepper to taste ((about 1/2 tsp each))
At a glance
PER SERVING · TIME 50M
CAL 5%·PRO 13%
CARBS 15G65% OF CAL
5G FIBER2G SUGAR9G OTHER
FAT 1G8% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 196mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 239mg
- Calcium
- 23mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 196MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.