Lentil Tacos with Avocado Crema: A Vegan, Gluten-Free Flavor Fiesta

Lentil Tacos with Avocado Crema: A Vegan, Gluten-Free Flavor Fiesta

Get ready to spice up your taco night with these Lentil Tacos with Avocado Crema from Nisha Vora! These tacos are a game-changer, featuring a hearty, umami-packed lentil-walnut-mushroom “meat” that’s shockingly delicious, paired with a silky avocado crema and a zesty, spicy cabbage slaw. Vegan, gluten-free, and nutrient-rich, these tacos are as wholesome as they are crave-worthy. Perfect for a fun dinner or a crowd-pleasing meal, they’re sure to become a staple in your kitchen. Let’s dive into this Mexican-inspired delight!

Why You’ll Love These Lentil Tacos

• Incredibly flavorful: The lentil-walnut-mushroom filling is smoky, savory, and perfectly spiced, mimicking the texture and taste of traditional taco meat.

• Vegan and gluten-free: A plant-based, gluten-free dream that doesn’t skimp on taste or satisfaction.

• Nutrient-packed: Lentils, walnuts, and veggies make these tacos as nourishing as they are delicious.

• Customizable: Swap in your favorite toppings or adjust the spice level to make it your own.

• Perfect for sharing: Serve these tacos at your next gathering, and watch them disappear!

Ingredients You’ll Need (Serves 4)

For the Taco “Meat”

• ⅔ cup (135g) brown or green lentils

• ¼ packed cup (32g) walnuts

• 8 oz (227g) cremini mushrooms, stems removed, very roughly chopped

• 2 medium shallots, roughly chopped (or ~80g roughly chopped onions)

• 1 tbsp flaxseed meal

• 3 tbsp nutritional yeast

• ½ tsp Diamond Crystal kosher salt, plus more to taste

• Freshly cracked black pepper

• 1 tsp smoked paprika

• 2–3 tbsp taco seasoning (adjust based on saltiness; see Notes)

• ½ tsp porcini mushroom powder (optional, for extra umami)

• 2 tsp vegan beef broth seasoning or crumbled bouillon cube (optional, for “beefy” flavor)

• 2–4 tbsp olive oil (or cooking oil of choice)

For Serving

• Avocado Crema (recipe in separate card, typically a blend of avocado, lime juice, and vegan sour cream or yogurt)

• Spicy Cabbage Slaw (recipe in separate card, usually cabbage, lime, and chili for zest)

• 12 taco-sized corn or flour tortillas (use 100% corn for gluten-free)

• 1 lime, cut into wedges

• Fresh cilantro, for garnish (optional)

Step-by-Step Instructions

1. Cook the lentils: Bring a saucepan of lightly salted water to a boil. Add the lentils and simmer for 8–10 minutes until slightly undercooked with a distinct bite (they’ll finish cooking later). Drain well and set aside.

2. Toast the walnuts: Heat a dry skillet over medium-low heat. Add the walnuts and toast for 4–5 minutes until fragrant and slightly darkened. Set aside.

3. Process the lentils: Add the drained lentils to a food processor and blend for several seconds, pulsing a few times until partially blended with some pieces intact. Transfer to a large bowl and wipe out the food processor.

4. Prep the walnut-mushroom mix: Add the toasted walnuts to the food processor and blend briefly into fine crumbs (avoid over-blending into walnut butter). Add the roughly chopped mushrooms and shallots, and pulse several times until very finely chopped but not mushy. (Work in batches if your food processor is small.)

5. Make the taco “meat” filling: Add the walnut-mushroom mixture to the bowl with the lentils. Stir in the flaxseed meal, nutritional yeast, ½ tsp kosher salt, black pepper, smoked paprika, 2 tbsp taco seasoning, and optional porcini mushroom powder and vegan beef broth seasoning. Mix with your hands until the mixture holds together but isn’t overly sticky. If it’s too sticky, add 1–2 tbsp of flour. Taste and adjust salt or seasoning as needed.

6. Cook the taco “meat”: Heat a large (12-inch) nonstick skillet over medium/medium-high heat with 2 tbsp olive oil. Add ⅓ to ½ of the lentil mixture (to avoid overcrowding) and break it up with a spatula into small pieces. Cook for 4–6 minutes, stirring occasionally, until browned and slightly crispy. Repeat with the remaining mixture, adding more oil as needed.

7. Warm the tortillas: Heat a cast iron or other skillet over medium-high heat. Warm the tortillas for about 30 seconds per side. Stack and wrap in a dish towel to keep warm.

8. Assemble the tacos: Spread a dollop of Avocado Crema on each warmed tortilla. Top with a generous scoop of the lentil-walnut-mushroom taco “meat” and a handful of Spicy Cabbage Slaw. Sprinkle with cilantro (if desired) and serve with lime wedges for a zesty finish.

Tips for Perfect Tacos

• Lentil texture: Slightly undercooking the lentils ensures they hold their shape in the taco filling.

• Seasoning balance: If your taco seasoning or optional bouillon is salty, reduce the added salt and taste before adding more.

• Umami boosters: The porcini mushroom powder and vegan beef broth seasoning add a meaty depth but are optional if you’re keeping it simple.

• Gluten-free option: Stick to 100% corn tortillas to keep the recipe gluten-free.

• Storage: Store the taco “meat” in an airtight container in the fridge for up to 4–5 days or freeze for up to a month. Reheat in a skillet for best texture. Store crema and slaw separately.

• Make-ahead: Prep the taco “meat” and slaw in advance to save time. Warm and assemble when ready to serve.

Why These Tacos Are a Must-Try

These Lentil Tacos with Avocado Crema are a flavor-packed, nutrient-rich twist on classic tacos that everyone will love. The lentil-walnut-mushroom “meat” is hearty and satisfying, while the creamy avocado crema and spicy cabbage slaw add the perfect balance of richness and zest. Vegan, gluten-free, and ready in about 45 minutes, these tacos are ideal for weeknight dinners, meal prep, or your next taco night with friends. So grab your skillet and let’s make some tacos that might just steal your heart! Are you team corn or flour tortillas? Let me know how you customize these tacos on Pinterest and check out the Ultimate Plant-Based Cookbook below!