This Paleo Vegan “Meaty” Taco Skillet is a quick, easy, one-pot dinner your whole family will love – without carb loaded meat alternatives or weird ingredients.
If you’re trying to stick to a keto diet, and trying to go vegan, there aren’t a ton of food choices that are easy to prepare especially for a large group of people – that are full of the flavors families know and love.
This deliciously easy keto vegan taco skillet tastes just like my insanely popular Cheesy Taco Skillet recipe, but with NO meat, and is full of protein and taco flavors without sugar and carb-filled meat alternatives.
This Meaty Vegan Taco Skillet recipe is one of my favorite all time vegan recipes, because it uses only natural whole foods (no processed foods here!), and doesn’t use soy meat replacements or other weird ingredients in place of meat to keep it vegan friendly.
This keto vegan taco skillet also contains no beans to cut starch levels – and while it tastes absolutely amazing with beans, it has great taco flavor without them, so you don’t have to worry about extra starch in your taco skillets.
This dish is fantastic over cauliflower rice, in lettuce “taco” shells, in keto wraps, or just as-is in a bowl!
This meal is soon to be one of your family’s favorite easy keto vegan go-to dinners, even meat-eating, carb-loving diners love this dish!
JUST TAKE ME TO THE BEST PALEO MEATY VEGAN TACO SKILLET RECIPE EVER ALREADY!
If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Paleo Vegan Taco Skillet Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Vegan Keto Taco Meat
To swap out meat in a vegan taco recipe, I used to reach for soy or tofu alternatives – which tasted fine, but were loaded with sugars and carbs.
It can be tricky to get vegan taco meat that actually tastes like beef- that also works in a low carb or keto diet.
To get a meaty flavor and texture without reaching for the soy, I try to use eggplant and zucchini, finely diced, mixed with diced walnuts.
It seems a bit weird to use walnuts as a beef replacement, but when finely diced and cooked with vegetables, the nuts soften slightly and take on a rich, hearty flavor that has tons of protein without added sugars and carbs.
If you can’t use walnuts, you can swap for another nut – but make sure to chop it finely. I do think walnuts give the best meat-like flavor, especially mixed with finely diced zucchini.
Taco Skillet Vegetable Ideas
This taco skillet is bursting with flavor thanks to whole foods, instead of processed ingredients.
Since not everyone likes the same vegetables, I am including a list of vegetables that are great in this dish if you want to swap anything out.
The beauty of this keto vegan taco skillet is that you can mix and match or use up what you have on hand to make a dinner that is truly perfect for you!
- Broccoli Florets, diced
- Riced Cauliflower
- Diced Sweet Peppers
- Diced Anaheim Peppers
- Diced Pimento Peppers
- Artichoke Hearts, diced
- Celery, diced
- Swiss Chard, diced
This is an easy, quick, one-pot meal that our family loves. Since our kids aren’t vegan or concerned with carbs, they scoop it into taco shells and coat it in cheese, and love it just like regular tacos.
You can eat it as-is, over a salad, in tacos, or in burritos!
It even looks meaty, doesn’t it?
Paleo Vegan Meaty Taco Skillet
If you love this Paleo Vegan Meaty Taco Skillet Recipe as much as I do, please write a five star review, and be sure to help me share on facebook and pinterest!
CONNECT WITH SWEET C’S!
Be sure to follow me on my social media, so you never miss a post!
Sign up to receive an email in your inbox for each new recipe:
- 2 tbsp grapeseed oil
- 1 bell pepper, any color, diced
- 1 eggplant, skin on, diced
- 1 zucchini, diced
- 1/2 cup walnuts, diced very fine
- 8 oz diced tomatoes with green chilis
- 2 tbsp taco seasoning
- 1/4 cup water
- In a large pan, heat grapeseed oil until shimmery.
- Add bell pepper, and cook on medium high heat until slightly browned- about 4 minutes.
- Add eggplant and zucchini, cook until reduced by half- about 10 minutes.
- Add walnuts, diced tomatoes, stir well and stir in taco seasoning with water.
- Stir well to mix and be sure seasoning evenly coats mixture.
- Let water cook off - about 10 minutes.
Amount Per Serving: Calories: 215 Saturated Fat: 1g Sodium: 121mg Carbohydrates: 15g Fiber: 6g Sugar: 8g Protein: 4g