Vegan Taco Meat | 2 Versions

Ingredients

• 3 cups Prepared Teff (recipe)

• 2 cloves Roasted Garlic

• 1/4 cup Red Onion

• 1 Tablespoon Diced Jalapeño

• 2 Tablespoons Taco Seasoning

• 2 Tablespoons Nutritional Yeast

• 2 Tablespoons Olive Oil

Instructions

Cook the teff grains: bring 3 cups water to a boil then add 1 cup teff grains, stirring to combine. Cover and cook over low heat for 15-20 mins, stirring frequently towards the end. Teff is done when tender and all water is absorbed. Once cooked, set aside covered for 10 minutes (the ambient steam helps the teff to get a crumbly texture in the end). You should have 3 cups of cooked grain.

1. Preheat the oven to 375°F.

2. Add the taco seasoning, nutritional yeast, 2 tablespoons olive oil, sun-dried tomatoes, garlic, onion, jalapeños, salt, pepper and balsamic vinegar to the cooked grain. Stir until well combined. Taste and adjust salt and pepper as you like.

3. Spread the teff taco “meat” over a large parchment-lined (or silicon silpat) baking sheet. Crumble mixture with your hands, breaking up any big clumps. [b]NOTE:[/b] If your dough is too wet to crumble you can spread it out like it’s a big cracker using a spatula — it works the same, the texture is just slightly different.

4. Drizzle 2 tablespoons olive oil over top as evenly as possible.

5. Bake on the center rack for 25 minutes, using a spatula to flip the taco crumbles half way through baking.

Quinoa Taco Meat

This flavorful taco “meat” is made with quinoa, smoky seasonings, and salsa. A healthy substitute for ground beef.