Vegan Lentil Tacos

5 from 9 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Entrees

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 366kcal

Author: Kathy Carmichael

Ingredients

Lentil Taco Meat

1 ½ cups Brown or Green Lentils rinsed and picked over
1 White Onion diced
2 cloves Garlic minced
1 Jalapeño de-seeded and diced
2 10-ounce cans Rotel Fire Roasted Tomatoes with Green Chilies
4 cups Organic Vegetable Broth
2 packages Vegan Taco Seasoning

Tacos/Toppings

1 package Corn or Flour Tortillas
20 Grape Tomatoes sliced
1 Red Onion diced
3 Jalapeños de-seeded and sliced
½ head romaine lettuce shredded
2 Avocado sliced
1 cup Salsa of Choice

Sautéed Vegetables

½ zucchini sliced into ¼ inch coins
½ red onion cut into slivers
8 ounces mushrooms sliced
1 carrot sliced thin
1 cup Microgreens garnish

Instructions

Lentil Taco Meat

Sauté the onion in a medium-sized saute pan with garlic and jalapeno.
You do not need oil.
The vegetables sweat and produce 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.
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 Vegetable Toppings

Dice the tomato and jalapenos
Cut avocado into chunks.
Wash sunflower sprouts
Prepare blackberry dijon sauce or use your favorite salsa
Garnish with microgreens

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.
Or make crispy tortillas in the oven by hanging them in between the grates.

Video

Notes

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 often eat tacos, so I bought a gadget called a Stainless Steel Taco Holder. It holds the tacos upright, so they don't fall apart and displays the tacos well.

Can you tell I love kitchen gadgets?

We use taco holders every Taco Tuesday, and they work great. They hold the shells upright to add all the ingredients without anything falling out. As a result, everything stays intact when I pick up my tacos. This little gadget is a modern taco miracle.

Nutrition