Vegan Tacos

There family favorite Vegan Tacos have been given a plant-based makeover. With a vegan taco meat that takes less than 20 minutes to make, dinner will be on the table in no time!

Course Main Course

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 15

Servings servings

Calories 54kcal

Author Louisa

Ingredients

1 cup cooked lentils
1/2 cup salsa
1 Tablespoon nutritional yeast
1.5 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
pepper to taste
6 taco shells of choice

Optional toppings

shredded vegan cheese
vegan sour cream
chopped onions/scallions
chopped tomatoes
cilantro
shredded lettuce

Instructions

In a medium to large skillet, add all of the ingredients (excluding the toppings).
Cook over medium/low hear while stirring often for 10-15 minutes. If the mixture seems too dry, you can add small amounts of water (1-2 tablespoons at a time). Set aside.
Take one taco shell and fill with the lentil mixture 1/4 to 1/2 full.
Add toppings of your choice on top and serve.

Notes

Nutritional information does not include taco shells or toppings. It is only for the vegan taco meat.

Substitute Beans instead of Lentils: You can absolutely use a bean instead of lentils. Black and kidney beans work really well in this recipe. Because they're a little bigger than lentils, I like to give them a bit of a mash while cooking with the other ingredients.

Freeze taco filling - This is a great recipe to double and freeze what you don't use. Store in a freezer safe container or a freezer ziploc bag. Will last up to 6 months. To thaw, place in the refrigerator overnight and heat on the stove.

To cook lentils from dried - If you are making lentils from dried rather than using canned lentils, combine 1 cup of dried lentils with 2 cups of water in a medium saucepan. Bring to a boil. Then reduce to a simmer and cover. Simmer for about 20 minutes, until lentils are tender and water has been absorbed. Use cooked lentils in recipe as instructed.

Nutrition