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Looking for a good vegan taco meat? If you live anywhere in the United States, I guarantee you’ve had a taco or two. Unfortunately if you’re vegan, very often you are left with planty substitutes to fill your shell. I’ve always found those to be much lacking in the satisfaction department. So I took matters into my own hands and made this!

This vegan taco meat is packed with protein, is entirely plant based, and is easily made at home. The first thing it requires is the Black Pepper Seitan, one of our primary seitan recipes. Then, we’ll mix up our own taco seasoning blend – omitting the usual garlic and onion powder for the fresh versions. Finally, we mix it all together and let it cook over 15 minutes into a delicious vegan take on taco beef.

The rest of what you fill your taco with can vary. I used vegetarian refried beans, lettuce, Daiya cheddar cheese shreds, and tomatoes. As you can see in the background, I topped some chips with the same mixture for even more deliciousness.

If you’d like to learn more about the history of tacos, I found this rather interesting read while researching. A short read for sure, but it is a very interesting one.

Vegan Taco Meat Recipe

Vegan Mexican Taco Filler

A vegan take on the classic ground beef taco filling.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Mexican, Plant Based Protein, plant protein, seitan, Vegan, Vegan recipe
Servings: 10 Tacos
Author: Kevin


  • Food Processor


Taco Seasoning

  • 1 Tbsp Chili Powder
  • 1.5 Tsp Ground Cumin
  • 1.5 Tsp Smoked Paprika
  • 1 Tsp Oregano
  • ½ Tsp Crushed Red Pepper
  • ¼ Tsp Salt
  • ¼ Tsp Black Pepper

Taco "Meat"

  • 1 Lb Black Pepper Seitan
  • 1 Can (14.5 Oz) Diced Tomatoes Undrained
  • 0.5 Yellow Onion
  • 3 Cloves Garlic
  • 1 Jalapeno
  • 2 Tsp Olive Oil


Taco Seasoning Mix

  • Mix together all ingredients from the Taco Seasoning ingredient group. Set aside.

Taco "Meat"

  • Process the seitan in your food processor until the biggest piece is no bigger than the length between your last pinky joint and pinky tip.
  • Chop your onion and jalapeno, and mince your garlic. Set aside the jalapeno.
  • Over medium-high heat, add the olive oil to the skillet and coat the bottom. Add the onion and garlic; cook while constantly stirring until the onion is golden brown. You still want them a little bit crisp.
  • Add the seitan and jalapeno, stirring frequently for 3 minutes.
  • Lower the heat to medium-low. Stir in the Taco Seasoning mix and the undrained diced tomatoes.
  • Put the lid on the skillet. Stir every 5 minutes for 15 minutes.
  • Add salt to taste. Serve with toppings of your choice in a taco shell or burrito.

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