Vegan Lentil Tacos

When Taco Tuesday rolls around, I challenge myself to make a different taco recipe every week. Although this vegan lentil taco recipe is an oldie, I revised it to make it even better. In fact, my new vegan lentil tacos are not only full of fabulous lentil taco meat, but I added sauteed vegetables, sunflower sprouts, and my Blackberry Dijon Sauce. 

Unfortunately, Mexican food is often not very vegan-friendly.  Instead, my vegan oil-free lentil tacos, home-made are fresh and sassy, and unbelievably springy. 

We love flour and corn tortillas and everything about tacos, especially the variety of vegetables you can fill in your shell. For this recipe, I opted for white corn tortillas. Lower in fat and thicker in texture, these shells hold all the ingredients I pack into these tacos.

HOW TO MAKE VEGAN LENTIL TACOS

Vegan lentil taco meat, for instance, is easy to prepare and reheats well. It can also be frozen if you choose to make a batch in advance. 

We eat tacos so often, in a variety of ways, I decided to buy a taco gadget called a  Stainless Steel Taco Holder. It holds the tacos upright so they don't fall apart and display the tacos well.

Can you tell I love kitchen gadgets? We used taco holders last night for 'Taco Tuesday,' and they worked great. It actually holds the shells in place to add everything at once, without anything falling out. I  actually picked up my taco with all the 'fixins,' and everything stayed intact. This little gadget is a modern taco miracle.

VEGAN LENTIL TACO 'MEAT'

• 1 1/2 cups Brown, Red, or Green Lentils, rinsed and picked over
• 1 large, diced White Onion
• 2 cloves, minced Garlic
• 1 Jalapeño de-seeded
• 2 cans Rotel Fire Roasted Tomatoes with Green Chilies
• 4 cups Organic Vegetable Broth
• 2 packages El Paso Taco Seasoning or use your own brew

ADDITIONAL INGREDIENTS FOR VEGAN  LENTIL TACOS

SAUTEED VEGETABLES

• 1/2 zucchini
• 1/2 red onion
• 8 ounces mushrooms
• 1 carrot, sliced into thin coins

COLD INGREDIENTS

• 1 package Corn or Flour Tortillas
• 20 Grape Tomatoes, sliced
• 1 Red Onion, diced
• 3 Jalapeños, de-seeded and sliced
• 1/2 head romaine lettuce, shredded
• 2 Avocado, sliced
• Skinny Blackberry Dijon Sauce

DO YOU LOVE HEALTHY VEGAN TACOS LIKE VEGAN LENTIL TACOS? 

• Tempeh Tacos
• Sweet Potato Tacos
• Mushroom Chorizo Tacos
• Taco Tuesday Skinny Potato Tacos
• Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream
• Roasted Vegetable Tacos
• Roasted Broccolini and Sweet Potato Tostados

Yield: 8 servings

Vegan Lentil Tacos

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

If you are craving healthy, low-fat Mexican food, vegan lentil tacos will satisfy your southwestern desires. Tasty and 'meaty,' these tacos are filling and guilt-free.

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Ingredients

LENTIL  TACO 'MEAT'

• 1 1/2 cups Brown, Red, or Green Lentils, rinsed and picked over
• 1 large, diced White Onion
• 2 cloves, mined Garlic
• 1 Jalapeño de-seeded
• 2 cans Rotel Fire Roasted Tomatoes with Green Chilies
• 4 cups Organic Vegetable Broth
• 2 packages El Paso Taco Seasoning or use your own brew

VEGETABLES/SHELLS

• 1 package Corn or Flour Tortillas
• 20 Grape Tomatoes, sliced
• 1 Red Onion, diced
• 3 Jalapeños, de-seeded and sliced
• 1/2 head romaine lettuce, shredded
• 2 Avocado, sliced
• 1 cup Salsa of Choice

Sautéed Vegetables

• 1/2 zucchini, sliced into 1/4 inch coins
• 1/2 red onion, cut into slivers
• 8 ounces mushrooms, sliced
• 1 carrot, sliced thin

Instructions

LENTIL 'MEAT'

1. Sauté the onion in a medium-sized saute pan with the garlic and jalapeno.
2. You do not need oil.
3. The vegetables sweat and produce their own moisture.
4. You can always splash with vegetable broth, but don't waste the fat and calories on oil.
5. When the onions begin to be translucent, add the lentils and 3 cups of vegetable broth, 1 can of tomatoes, and the seasoning packages, stir, and bring to a boil.
6. Once boiling, turn the heat to low and cook, covered for 30 minutes.

LENTIL MEAT STEP 2

1. After 30 minutes, remove the top of the saute pan, and stir the contents.
2. Add the next can of tomatoes.
3. Continue to cook on low, stirring often.
4. Use the remaining vegetable broth if the mixture appears dry.
5. The goal is for it to have a thick consistency.

PREPARE VEGGIES FOR TOPPINGS

1. Dice the tomato and jalapenos
2. Cut avocado into chunks.
3. Wash sunflower sprouts
4. Prepare blackberry dijon sauce or use your favorite salsa

SAUTEED VEGETABLES

1. In a skillet, saute red onion until translucent; use a little vegetable broth if necessary to avoid sticking.
2. Add mushrooms and cook until browned.
3. Add carrots and zucchini and cook for a few more minutes.
4. Removed from heat.

WARMING TORTILLAS

1. If using an oven, you want to wrap them to avoid them drying out.
2. Place in a 300-degree oven for 10 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Non-GMO Project Verified Pardina Lentils (Small Brown Lentils) | 4 LBS | 100% Non-Irradiated | Certified Kosher Parve | USA Grown | Field Traced (4 LB Kraft Bag)
• 
  RoTel Fire Roasted Diced Tomatoes & Green Chilies, 10 oz (pack of 6)
• 
  GreenPan Rio 12 Inch Ceramic Non-Stick Fry Pan, Black - CW0005083

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me