Jan 08, 2016

Vegan Taco Meat


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If you’re never heard of or used a product called “Butler Soy Curls” I suggest you give them a try! This product is non-GMO with only one ingredient: soy beans. I have no idea how they make them but the more I use them the more I am in awe. This taco “meat” makes good use of them and is so versatile! Make a double batch and keep some frozen for a quick meal. Use it for tacos, taquitos, nachos or anything else your Mexican-food-loving heart desires. Speaking of Mexican food… I don’t know why but when I have a hankerin’ for it, nothing else will do! I gotta get my mexi-fix once in a while. 

So, I placed an order for Soy Curls before the holidays and, um, I don’t know what happened but I wound up with TWELVE bags! I think I ordered two 6-packs. I am now swimming in Soy Curls. Well, I’m not complaining but I do need to use them up, so expect to see a few more new recipes featuring these gems. Just so you know, it’s really hit or miss buying these online with regard to pricing. It seems to fluctuate wildly. If you try them and really like them, I would suggest asking your health food store to order them for you, maybe by the case to save some money in the long run.

I think it’s a blast recreating meat dishes by transforming them into vegan delights. Not everyone shares my enthusiasm, though. Some folks think it’s silly. Why? No clue. If you’ve been around my blog for any length of time you know that I am always trying to think of ways to make pre-plant-based “old favorites” into vegan dishes. Like this meat. You know what’s cool about this meat, too? You can add different spices to change it up a little or a lot. I made a meatless loaf this past weekend (yes, using Soy Curls!) and it turned out great. I will share the recipe in the next few months. I just have to give it one more trial, first. 

I hope you’re all settled in to 2016 and have created some fun and exciting projects and goals for yourself. I revamped my schedule for the new year in order to get everything done without going into serious overwhelm… so many irons in the fire! One of the things I need to make time for is the videos I promised you. It takes a bit of work setting it up, getting the right lighting, then editing, which can take longer than the shoot, yada, yada, yada. But it’s a fun process and I’m chomping at the bit to get some done. So stay tuned! 

Anyway, it’s been cold here. My poor Mountain Man has been chopping wood non-stop! We’re supposed to get snow this Sunday. I hope so! I’m such a winter person. 🙂 


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mexican 1

Healthy trails!





 a snowfall from last year … I love where I live!















Vegan Taco Meat
Serves 4
A great transformation for a Mexican favorite!
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  1. ½ bag Butler Soy Curls
  2. ½ cup raw walnuts
  3. 1 medium sized sweet onion
  4. 1 TBS chili powder
  5. 1 TBS tomato paste
  6. 2 tsp ground cumin
  7. 2 tsp smoked paprika
  8. 1 tsp garlic powder
  9. 1 tsp tamari or other lower sodium soy sauce
  10. 1-2 tsp hot sauce (to taste)
  11. ½ tsp coconut sugar or other minimally-processed sweetener
  1. Soak the soy curls for a few hours. Then drain, rinse and squeeze excess water from them.
  2. Place the onion in a food processor and pulse until finely diced. Set aside.
  3. Do the same with the walnuts. You want them as small as possible without turning them into butter. Set aside.
  4. Place the soy curls in the processor, too. Pulse until finely shredded.
  5. Water sauté the onion and walnuts until the onion is soft. Add more water as needed to prevent sticking.
  6. Add the remaining ingredients and stir well to combine.
  7. Cook on low until most of the moisture is cooked off (about 10 minutes). Stir often! You don't want it to burn or stick but you want it to have a meaty consistency, not mushy. It will be crumbly when done.
  1. Enjoy with tacos, taquitos or nachos!
Helyn's Plant-Based Kitchen https://helynskitchen.com/

9 responses to “Vegan Taco Meat”

  1. Vanessa says:

    I just ordered a package of soy curls! Can’t wait to try them in this recipe. I’ve used textured vegetable protein but never the soy curls. Thanks, Helyn!

  2. Susan says:

    This looks yummy! Be sure to store the soy curls in the freezer…they go rancid fast at room temp.

  3. Em says:

    I ordered quite a few bags and have them in the freezer. I will try and I think will add into a chile. Thanks!

  4. Shanna says:

    If I were using soy curl crumbs, I have a huge bag full, any idea how much I would reconstitute for the tacos?

    • helynskitchen says:

      Hi Shanna! I would say about 2 cups, maybe a tad less. I will measure my soy curls next time after I’ve pulsed them. 🙂

  5. Shanna says:

    Thanks. I look forward to trying this recipe. 🙂

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