This version of vegan taco “meat” was the result of a botched a batch of chickpea fries. When my roommate commented that they tasted like tacos, it sparked a lightbulb moment that led to this recipe!
Why You Should Try This Vegan Taco Meat
- Tasty and nutritious: With crispy edges, tender centers and abundant spices, this easy taco meat substitute is vegan/vegetarian/gluten-free friendly, nut-free. Chickpea flour is also a great source of fiber, protein, folate and iron.
- Quick to make: With just three main ingredients, you can make a big batch in under an hour!
- Economical: Chickpea flour is cheap and nutrient-dense! Chickpea flour is also known as garbanzo bean flour, besan or gram flour. You can find chickpea flour in many grocery stores (sometimes it’s located in the ethnic secion), or you can order it online. I’ve found chickpea flour in my local Hispanic supermarket, local Indian grocery stores, and more recently at my local Kroger!
- Satisfying meat subsitute: Use this delicious and filling plant-based option anywhere you would normally use ground beef or chicken.
How to Make Chickpea Taco “Meat”
- There are really just 3 ingredients for this vegan taco meat: chickpea flour, seasoning and onion!
- Cook chickpea flour and seasoning in water until thickened (texture of a drippy polenta)
- Drizzle the polenta onto a baking sheet (or another baking pan or even a few large plates!) and let sit for 20 minutes until semi-firm in texture
- Fry the nuggets with onions and seasoning for an incredibly tasty vegan taco meat!
How to Serve Vegan Taco “Meat”
- Tacos: serve in flour/corn tortillas or these vegan/gluten-free tortillas topped with salsa, guacamole and sour cream. Or serve in crunchy purple cabbage leaves for more color!
- Sandwiches: Layer taco meat with a smear of hummus, some shredded lettuce or coleslaw, and pickled onions.
- Salad: Try a big southwestern-style salad with the taco meat, black beans, brown rice, corn, avocado, pico de gallo or salsa on a bed of shredded lettuce, cabbage or massaged kale.
- Burritos: Inspired by Chipotle, try using a big tortilla to wrap up some cilantro-lime rice, taco meat, beans, guac and salsa!
- Make a big batch (you can easily double or triple this recipe) and use it in all of the above!
Chickpea Taco Meat
Ingredients
For the taco seasoning:
- 3 tablespoon chili powder
- 1 1/2 tablespoon cumin
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon oregano optional
- 1 1/2 teaspoon salt
- 3/4 teaspoon smoked paprika
- few grinds pepper
For the taco meat:
- 1 cup chickpea flour*
- 1 small white or yellow onion, chopped
- olive oil
- salt
Instructions
Make the taco seasoning:
- Whisk all taco seasoning ingredients together.
Make the taco "meat"
- Whisk 3 tablespoons of seasoning into the chickpea flour, breaking up any clumps for a smooth consistency.
- In a medium saucepan, bring 2 cups of water to a boil. Once boiling, lower heat to medium and whisk in chickpea flour, again trying to eliminate most lumps–the mixture should begin to thicken immediately. If mixture starts to splatter, lower heat and continue to cook the mixture for an additional minute. Turn off heat.
- Using the whisk, drizzle the chickpea mixture in small clumps over a large baking sheet, leaving space between each clump (you may need several). This creates the "meat" shape and texture. Let the mixture cool and firm up for at least 20 minutes.
- In a medium saucepan, heat a few teaspoons of oil over medium heat. Add onion, 1 tablespoon of taco seasoning and a big pinch of salt. Cook for about 5 minutes, or until onion is softened.
- Scrape the chickpea mixture off the cookie sheets with a spatula and add to the pan with another tablespoon of taco seasoning. Cook for another 2-3 minutes. Add additional seasoning to taste, if needed.
- Serve hot with tortillas, cabbage leaves or on top of a salad!
Notes
*Chickpea flour is also called besan or gram flour. I buy large bags at my local Hispanic superstore, but you should be able to find it in the ethnic section of most grocery stores.
Mari
Oo this looks good! I think everyone in my life is getting sick of my tofu tex-mex meals…time to mix it up with some of this 🙂
erika
That’s what I like to hear!! 😉 Not that people are getting sick of your tofu tex-mex meals (which sound DELICIOUS)…just mixing it up! 🙂
Monet
Oh yes! I will always say AMEN to tacos! I love the idea of using chickpeas in replace of red meat (which Ryan and I no longer eat). Can’t wait to try!
Sophie
This is AWESOME!! I have been experimenting with crumbled tater tots, fried eggplant planks and quinoa as taco “meats” (not all together at once…) but this sounds even more wonderful! BY A LOT! I love your skills. Can’t wait to try 🙂 I adore tacos! I didn’t know this was a common Hispanic cooking ingredient, I should definitely be able to source some chickpea flour. Yay! So good of you to keep posting through your crazy new learnin’ schedule! You’re a rock star. I can’t wait to make this. xoxo
Jocelyn (Grandbaby Cakes)
I am so in love with chickpeas right now, and this looks incredible!!
Pang
It’s amazing how you still have time to post this cute taco on the blog and prepare for business school. If you are not a wonder woman, please reveal your real identity now 🙂
Good luck with everything my dear blogger friend 🙂
erika
Ahaha Pang, you are hilarious!!! So glad we found each other on the blogosphere 🙂 Thanks for the encouragement and your awesome comment, as always!
Kaylie @ Skinny Muffin
Gf. You’re a genius. I’ve totally fallen off the blog train [writing AND reading] but this was too good to pass up. YUM. I’m pretty sure every vegetarian in the world is thanking you right now.
erika
Aww I’m flatteredd :))) And also, I miss your posts. It was always so much fun getting little snapshots of your life along with delicious, healthy recipes! Hope school + work + work + school is all going well for ya!
Millie l Add A Little
This is such a fantastic idea! I love chickpeas (for realz) and this looks like a delicious healthy alternative to meat!
Katie (The Muffin Myth)
This is such a great idea, Erika! I make chickpea fries from time to time and have even used the mixture to make panisse burgers. But this! Totally new! I love this idea and will definitely be bookmarking it for our next taco night. I bet you could make a bunch of the dribbles and freeze them and then pull them out and fry from frozen so you’ve got chickpea tacos on the ready whenever you want. And don’t worry, you’re adjusting just fine to being back at school. You’ll settle into a rhythm that works soon enough. How long is your program? Me, I’m settling into ‘holy crap I’m NOT in school’ mode right now and trying to learn to be as productive with my time now as I was then.
erika
Ooh what are panisse burgers?! I did a cursory google search but didn’t quite find a solid answer. Freezing them is brilliant! I love it. The way people freeze chicken breasts or whatever, we can freeze vegetarian taco dribbles (so appetizing)!!
My program is 2 years–I’m sure it will fly by! Wait, what’s going on with you now? I thought your program lasted for at least a few more years…but are you one of the working drones now??
Katie (The Muffin Myth)
What, 9 years isn’t enough for you?! 😉
No, girl, I’m done like dinner!
Panisse is a Mediterranean chickpea cake thing. Like, you could call your chickpea fries panisse fries if you wanted to be fancy. Sometimes I bake it in thick slabs and use it in place of a burger patty to shake things up.
Maikki
What an innovative way to use chickpea flour! I have one bag of it in my pantry so I guess I am going to try this. Thanks for sharing 🙂
erika
Awesome! Let me know it goes 🙂 Thanks for the comment, Maikki!
Karen @ The Food Charlatan
Deliiiiiish. Love this! And I love the idea of putting these in purple cabbage, how pretty would that be? Good luck learning how to learn again. i totally know what you mean.
erika
Thanks Karen! Ahhhh as soon as I have more free time, I’m going to go catch up on ALL of your posts. You are the funniest and I could use some laughs. Can’t wait to see what you’ve been cooking up!!
carol in nyc
Yummm! Looks good. Can’t wait to try it. (Fortunately chickpea flour is also found in Indian grocery stores around here.) I hope you’ll soon recover from the whiplash of starting B school!
erika
Thanks Auntie Carol! I’m waiting for the recovery any day now… 🙂
Nancy @ gottagetbaked
Hot damn, girl, this looks freaking delicious. Where can I get my hands on chickpea flour?! Must.find.immediately. I’m sure you’re going to get into a comfortable routine after a few weeks of school. And if you find yourself too busy studying and partying with all of your school friends, don’t sweat the blog. We’ll always be here waiting with baited breath for your next post! Have you already started school?
erika
Oh Nancy, you always soothe my fears and make me feel like everything is going to be great! You’re sweet 🙂 And today is my first official day of school, but we’ve just finished two weeks of immersion/orientation!
Kylie @ immaeatthat
Thanks for the Cookie Cookbook love! This chickpea taco meat looks fabulous! I’m envisioning it on some nachos right now!!!!! I hope you are loving business school!
erika
Of course!! I’ve made two of your cookies so far…can’t wait to make the rest! I’m waiting until it gets less hot to turn on the oven, but I LOVE the no-bake options. And thanks!! :))
Michelle @ Hummingbird High
AHHH this looks so good! Good luck with business school!
erika
Thanks Michelle!!! 🙂
janet @ the taste space
Love it! What a great way to use chickpea flour.
I am sure you will settle back into some semblance of normalcy once you settle into a rhythm. Hopefully? If not, I look forward to your quick and easy recipes. 🙂
erika
Thanks Janet! Yes, I hope so. That’s what people seem to be saying will happen, so fingers crossed! But also, quick and easy recipes will definitely have to be a staple. I’m thinking about trying to cook only vegan stuff for the near future, so I’m going to be hopping over to your blog a lot for inspiration!!
janet @ the taste space
Yeah! Vegan is usually pretty friendly for the student salary, too. 🙂