This Spicy Eggplant Taco Meat is a delicious filling for tacos, burritos, stuffed baked sweet potatoes–just about anything! Enjoy them paired with ground walnut meat and stretchy vegan mozzarella cheese for some amazing double stuffed sweet potatoes! Vegan, gluten-free, and oil-free. 

This recipe is featured on my Youtube channel, in the Double Stuffed Sweet Potatoes video.

Servings: 4

Ready In:  25 mins

Good For: Lunch, Dinner 

Cuisine: Gluten-Free, Vegan, Oil-Free

Ingredients:

• 1 medium-sized eggplant
• 1 red bell pepper

Marinade: 

• ¼ cup coconut aminos 
• ½ cup water
• 4 garlic cloves (minced)
• 2 tsp chipotle powder  
• 1 tsp smoked paprika 
• ½ tsp thyme 
• ¼ tsp cayenne pepper
• 1 onion (chopped)
• 1 tsp lemon 
• ½ tsp mustard powder (optional) 

Instructions:

1. Prepare marinade by adding all ingredients into a large bowl and mix well. 
2. Dice eggplant and red bell pepper into very small cubes and add to marinade. Mix well and let it marinate for 15 minutes.
3. When done marinating, heat a wok or non-stick pan with a little water or veggie broth and saute eggplant, stirring frequently for 15 minutes. Add splashes of water or veggie broth if it starts to stick to the pan to prevent burning. 
4. Enjoy on top of pizza, in tacos, burritos, and stuffed in baked sweet potatoes (see notes). 

Notes: 

• Enjoy this eggplant taco meat stuffed in baked sweet potatoes, along with walnut meat and vegan mozzarella cheese for a flavorful trio! 
• If making double stuffed sweet potatoes, bake 4 sweet potatoes at 425 degrees for 45 minutes or until tender. Stuff baked potato with eggplant taco meat, topped with walnut meat, and vegan mozzarella cheese and bake for 3-5 minutes or until layers meld (keep an eye out so walnut meat doesn’t burn). 
• Eggplant taco meat keeps in the fridge for 4-5 days.