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
Vegan Lentil Tacos
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.
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'
- Sauté the onion in a medium-sized saute pan with the garlic and jalapeno.
- You do not need oil.
- The vegetables sweat and produce their own moisture.
- You can always splash with vegetable broth, but don't waste the fat and calories on oil.
- 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.
- Once boiling, turn the heat to low and cook, covered for 30 minutes.
LENTIL MEAT STEP 2
- After 30 minutes, remove the top of the saute pan, and stir the contents.
- Add the next can of tomatoes.
- Continue to cook on low, stirring often.
- Use the remaining vegetable broth if the mixture appears dry.
- The goal is for it to have a thick consistency.
PREPARE VEGGIES FOR TOPPINGS
- Dice the tomato and jalapenos
- Cut avocado into chunks.
- Wash sunflower sprouts
- Prepare blackberry dijon sauce or use your favorite salsa
SAUTEED VEGETABLES
- In a skillet, saute red onion until translucent; use a little vegetable broth if necessary to avoid sticking.
- Add mushrooms and cook until browned.
- Add carrots and zucchini and cook for a few more minutes.
- Removed from heat.
WARMING TORTILLAS
- If using an oven, you want to wrap them to avoid them drying out.
- Place in a 300-degree oven for 10 minutes.
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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! 🙂
Cheryl Lawrence
I just made these and I was pleasantly surprised.
Yummy ????!!!!
I halved the recipe and added a bit more homemade taco seasoning. I like mine spicy.
I’m going to use some as baked potato toppers.
Thanks for the healthy recipe.
Kathy Carmichael
Hi Cheryl, I appreciate the feedback. I'm glad you like them. I like them spicy too 🙂 I would love for you to share your potato popper recipe on our recipe share Facebook page!