Vegan Taco ‘Mince’ Salad Recipe

Here’s a dish hat many of you have been waiting for! This vegan taco or nacho base from The Kitchen Coach is packed with tasty spices, sneaky veggies and loaded with flavour. Give it a go and it might just become a firm favourite in your house as well.

Vegan Taco Mince

Vegan Taco ‘Mince’ Salad

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes


Taco Mince

  • 2 Cups dried lentils*** soaked overnight
  • 1 large eggplant finely chopped
  • 1-2 zucchini finely chopped
  • 2 medium onion finely chopped (brown, yellow or red)
  • 5-7 medium mushrooms optional
  • 2 Tbsp olive oil
  • 3 Cloves garlic finely chopped
  • 8 Tbsp cajun spice mix
  • 1-2 tsp salt go by taste
  • 1 tin refried beans or mashed black beans
  • 4 Tbsp tomato paste
  • Water or oil, as needed to reach desired consistency

Cajun Spice Blend

Taco Salad

  • 1 head Cos/Romaine Lettuce
  • 2 large tomatoes
  • 1 cup black olives
  • ¼ cup Jalapenos pickled in jar
  • 1-2 large avocado
  • 1 medium cucumber
  • organic plain corn chips as side
  • Salsa as side, or Cashew ‘sour cream’


  • If possible, soak the dry lentils for 8-16 hours before cooking. Drain them and add fresh water to more-than cover them. Bring to a boil, then reduce heat and let simmer for approximately 25 minutes. Drain off excess liquid once cooked.
  • Cut the eggplant into 1cm rounds. Lay flat. Salt generously. Let stand for 10min until the moisture has beaded out. Dab off with a paper towel.
  • Chop up the eggplant, zucchini, onion, and garlic fine – or use a food processor to blitz each ingredient separately.
  • In a large frying pan or big pot, heat the oil and add the onion and garlic to cook for 2-3 minutes.
  • Add in the eggplant and zucchini and continue to cook on medium heat until the eggplant is soft and fully cooked (~20 minutes).
  • While it is cooking, prepare a batch of Cajun spice mix if you don’t already have some on hand from last time. Store extras in a jar in your spice collection for another day. Combine all ingredients and mix well.
  • Once the eggplant mixture is cooked, add in the drained lentils and all remaining ingredients for the mince. Stir well and adjust the consistency if needed by adding small amounts of water at a time.
  • Allow to simmer for another few minutes until all flavours have blended. Taste and adjust to your liking. This will taste better the following day.
  • Cut up all ingredients for the taco salad as you prefer and pile the salad high. Add your taco mince on top, a few corn chips on the side, and a generous dollop of salsa and/or ‘sour cream’. Enjoy!
  • Freeze left-over mince that will not get eaten in the next 2-3 days.


  • Use extra taco mince in lasagna, on nachos, as a party dip, over mashed potatoes, in burritos, in enchiladas, or however you wish. You can blend some or all to create a different effect, as in a dip. Keeping some in the freezer gives you possibilities.
  • Use the extra Cajun spice blend wherever you need some kick and pizzazz. Sprinkle it into pizza sauce; through scrambled eggs; in breakfast hash browns; in veggie burgers; to season soups; in pasta sauce; or even as a simple marinade with oil for veggies or meat skewers.
  • Having a meat-free option gives more food-safety peace-of-mind for sending it in school lunches. Send simply with corn chips, and cucumber slices, or other favourite vegetable.
  • *** Choose red lentils for the smoothest texture - French lentils for most people’s preference, and green lentils for the chunkiest texture.
Tried this recipe?Let us know how it was!
Course Appetizer, Freezer Friendly, Lunch, Salad, Sauces, dips, and spreads, Side Dish, Special Occasion - Adult Party
Cuisine Mexican
Keyword Avocado, Cajun, Red Lentils, Taco, zucchini
Allergy Dairy Free, Gluten Free, Lactose Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegan, Vegetarian

Visit The Kitchen Coach to learn more about kitchen skills, time-saving hacks, and how to flip your kitchen, the wholefoods way!

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About the Author: Ashley Jubinville

Ashley Jubinville is the world's leading Kitchen Coach, helping families find successful strategies in their transition to a healthier whole food diet while juggling the daily stresses in their world. An effervescent, determined Canadian, Ashley has a no-nonsense, cut-through-the-noise approach that has been an absolute game-changer for hundreds of families. With 16 years of research, practice, engineering and passion, Ashley has discovered a formula of success that has her working with clients across the globe. Her unique approach with food, recipes, and quirky engineering mind help get you organised, on-track, and loving the kitchen again. She has done what many doctors told her was impossible with her own personal health challenges since childhood and now helps other prevent the trail, error, time, and frustration in figuring it all out alone. Her work is her passion, and you can find her sharing her wealth of knowledge in her flagship Food Relationship Reset program; online via her live, real-time cooking show; public speaking; and book writing.

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