Vegan Taco Meat

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic powder
  • 1 Sweet onion, medium-sized

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 tsp Hot sauce
  • 1 tsp Tamari or other lower sodium soy sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/2 tsp Coconut sugar or other minimally processed sweetener
  • 2 tsp Paprika, smoked

• Nuts & Seeds

  • 2 tsp Cumin, ground
  • 1/2 cup Walnuts, raw

• Frozen

  • 1/2 bag Butler soy curls

Found on helynskitchen.com

Description

Ingredients

• ½ bag Butler Soy Curls
• ½ cup raw walnuts
• 1 medium sized sweet onion
• 1 TBS chili powder
• 1 TBS tomato paste
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp tamari or other lower sodium soy sauce
• 1-2 tsp hot sauce (to taste)
• ½ tsp coconut sugar or other minimally-processed sweetener

Directions

• Soak the soy curls for a few hours. Then drain, rinse and squeeze excess water from them. Place the onion in a food processor and pulse until finely diced. Set aside. Do the same with the walnuts. You want them as small as possible without turning them into butter. Set aside. Place the soy curls in the processor, too. Pulse until finely shredded. Water sauté the onion and walnuts until the onion is soft. Add more water as needed to prevent sticking. Add the remaining ingredients and stir well to combine. Cook on low until most of the moisture is cooked off (about 10 minutes). Stir often! You dont want it to burn or stick but you want it to have a meaty consistency, not mushy. It will be crumbly when done.