Vegan Taco Meat




3 3/4 cups (4-5 servings)


3 3/4 cups (4-5 servings)

Teff taco meat. 100% vegetarian — but looks like beef crumbles! This recipe is a riff on all of the veg taco meat substitutes I’ve seen on ol’ Pinterest, using one of my favorite grains: the ever amazing teff. See Renee’s full post here, including step-by-step instructions.

Cook time: 45 mins | Total time: 45 mins

Print Recipe


  1. 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.
  2. Preheat the oven to 375°F.
  3. 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.
  4. 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.
  5. Drizzle 2 tablespoons olive oil over top as evenly as possible.
  6. Bake on the center rack for 25 minutes, using a spatula to flip the taco crumbles half way through baking.
  7. Remove from the oven and serve hot in tacos or a taco bowl with rice, salsa, avocado or guacamole. Enjoy!

It’s very important to set the teff grains aside covered for at least 10 minutes after cooking. The steam helps to lift any teff grains away from the sides of the pot and ensures the texture is just right.


  • 1 cup uncooked Maskal Teff® brown grain + 3 cups water
  • 4 tablespoons taco seasoning (or use this DIY recipe)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil + more to drizzle over top
  • 1/3 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced finely
  • 1/2 white onion, minced finely
  • Optional: 1 tablespoon pickled jalapeños + up to 2 more tablespoons for spicier
  • 1/4 teaspoon salt + 1/4 teaspoon pepper + more to taste
  • 2 tablespoons balsamic vinegar

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