Meat-Free Taco Crumble by Vegan Chef Chris Tucker

The perfect plant-based substitute for beef tacos, ready in minutes!
Prep Time 5 minutes
Cook Time 10 minutes
Course dinner
Cuisine Mexican
Servings 4 servings


  • 1 cup textured vegetable protein
  • 2 cups water
  • 170 g (6oz) tomato paste
  • 1/4-1/2 teaspoon teaspoon crushed chipotle chili
  • 2 tablespoons taco seasoning
  • 1 1/2 teaspoons cumin
  • 1 tablespoon soy sauce
  • 175 g baby portabella mushrooms diced small
  • 1 large onion chopped (use what you have, I had green onion, so I used that)
  • 5 cloves garlic chopped


  • Heat two tablespoons of oil in a large skillet over medium heat.
  • Once the oil is hot, add the mushrooms, onions, and garlic. Sauté until very soft, 7-8 minutes.
  • Add the tomato paste and continue to cook for a couple of minutes until fragrant and well combined.
  • Add the soy sauce and water. Mix well.
  • Sprinkle in the textured vegetable protein (TVP) and mix well. Once well combined, add in the taco seasoning, cumin, and chipotle chili. Cook, uncovered on low heat for 8-10 minutes until well heated.
  • Serve in tacos, burritos, grain bowls, on top of salads, or any other place you would normally use taco meat!
Keyword meat free tacos, vegan taco meat
Tried this recipe?Mention @vkindapp or tag #vkindapp!


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