These lentil tacos are made with quinoa and a topped with cashew queso crema and 3 ingredient guacamole. The "meat" is nut-free but still full of protein and satisfying. Great for Meat-Free Mondays!
We love lentil recipes in our house, from our red lentil stew, sweet potato stew, dhal to lentil soup, these vegan tacos are sure to become a hit!
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Ingredients for Lentil Tacos
- Lentils - opt for brown or French green lentils as they maintain their shape after cooking. Split lentils or red lentils tend to become mushy, so it's best to avoid them in this recipe. If you're unable to find lentils, cooked black beans or pinto beans make a suitable substitute.
- Garlic - fresh garlic is essential aromatic for these tacos, if you feel you need more flavor add finely chopped onion to the mix!
- Spices - you have the option to simplify by using a packet of taco seasoning, or you can opt for my homemade taco seasoning mix.
- Nutritional yeast flakes - adds nutty, savory and somewhat ''cheesy'' flavor.
Check the step-by-step photos below the recipe card.
How To Make Lentil Taco Meat
- Cook quinoa and lentils as per package instructions (separately).
- Add seasonings. When done, place both of them into a large mixing bowl and add spices: chili powder, smoked paprika, cumin, oregano, garlic powder, nutritional yeast, salt, and pepper to taste, salsa.
- Stir together until everything is evenly incorporated.
- Bake in oven. Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer.
- Bake on the center rack for 30 minutes, stirring every 10-12 minutes or so to ensure even baking.
Prepare Cashew Queso
- Soak. Start by soaking 2 cups of cashews in room-temperature water for 2 hours. After soaking, drain and rinse them well.
- If you're pressed for time, you can soak them for at least 30 minutes in hot water instead.
- Blend. Add all the ingredients except for the olive oil to a blender. Blend for about 30 seconds until mostly smooth.
- Add olive oil. While blending, slowly pour in ¼ cup of olive oil and continue blending until the queso becomes perfectly creamy and smooth.
- Depending on your blender, this might take a minute or two, and you may need to scrape down the sides a few times. Taste the queso and adjust the spices as needed.
To Assemble The Tacos
Spread a tablespoon of the lentil filling on a warmed tortilla, then add a spoonful of queso, guacamole, a squeeze of lime, jalapeno, and some cilantro leaves on top. Enjoy!
My Favorite Tools
- Sheet pan - I like to use a large or medium.
- Taco holder stands - If you make tacos often, these holders make serving way easier.
- Measuring Cups and Spoons - Measure your ingredients like a pro.
- For a perfect Taco Board: Colorful taco plates or boards and cute ramekins for sauces/salsa.
Cashew Queso Ingredients
- Cashews - you'll need raw cashews preferably soaked for at least 2 hours or overnight even better.
- Nutritional yeast flakes - essential to achieve that cheesy flavor.
- Agave - to balance the flavors, you can leave it out but the flavor will be more bland.
- Lemon juice - you may need to add more to balance the flavors. After blending the queso dip, taste for seasoning and adjust salt, lemon juice and sweetener to your liking.
Can I use canned lentils?
Canned lentils work perfectly fine as a substitute here. Remember, there's no need to soak lentils before cooking them, so you can easily prepare a large batch at once.
Tips
- Sort and rinse the lentils and quinoa to remove any debris or small pebbles.
- Adjust the texture to your liking. Mashing the lentils creates a vegan ground beef texture. Use a food processor or mash them by hand until you reach your desired consistency.
Variations
- Greens - fresh spinach or kale chiffonade will work well.
- Jalapeno - I added jalapeno slices on top for serving, but feel free to chop it finely and roast together with lentils.
- Veg - cherry tomatoes cut in half or carrot matchsticks. You can also add small cauliflower florets together with lentils.
- Broth - this ''vegan meat'' is great with salsa but if yo find it too dry add a couple of tablespoons of broth when baking the lentil filling.
- Extras - vegan yogurt or sour cream, vegan shredded cheese, a drizzle of hot sauce (Valentina, Frank's Hot sauce).
- Protein - try chickpeas or nuts. Add these directly to lentil mixture when baking.
What To Serve With Lentil Tacos
Storing Leftovers
- To Store. Let the mixture cool, and store leftovers lentil taco meat in an airtight container in the fridge for up to 5 days, or freeze it for 2-3 months. This ''meat'' freezes beautifully!
- To Reheat. Warm the mixture in the microwave or skillet, adding a splash of water or vegetable broth if it seems dry.
- Tip. For optimal taste and texture, assemble and enjoy the lentil tacos immediately to prevent the tortillas from becoming soft or soggy from the fillings.
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Recipe Card
Lentil Tacos (With Cashew Queso)
These lentil tacos are made with quinoa and a t copped with cashew queso crema. The "meat" is nut-free but still full of protein and really satisfying. Great for Meat-Free Mondays!
Ingredients
Method
Prepare Lentil Tacos
- Cook 1 cup of quinoa and lentils as per package instructions.¾ cup quinoa, ¾ cup brown lentils
- When done, place both of them into a large mixing bowl and add spices: chili powder, smoked paprika, cumin, oregano, garlic powder, nutritional yeast, salt, and pepper to taste, salsa. Stir together until everything is evenly incorporated.⅓ nutritional yeast, 1 tablespoon chili powder, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon garlic , salt and pepper to taste, 1 cup your favorite salsa
- Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30 minutes, stirring every 10-12 minutes or so to ensure even baking.
Prepare Cashew Queso
- Start by soaking 2 cups of cashews in room temperature water for 2 hours. After soaking, drain and rinse them well. If you're pressed for time, you can soak them for at least 30 minutes in hot water instead.2 cups cashews
- Add all the ingredients except for the olive oil to a blender. Blend for about 30 seconds until mostly smooth.½ cup nutritional yeast flakes, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon agave or maple syrup, 1 cup warm water, 2 tablespoons lemon juice, ½ teaspoon ground turmeric, 1 teaspoon salt
- While blending, slowly pour in ¼ cup of olive oil and continue blending until the queso becomes perfectly creamy and smooth. Depending on your blender, this might take a minute or two, and you may need to scrape down the sides a few times. Taste the queso and adjust the spices as needed.¼ cup olive oil
To Assemble The Tacos
- Spread a tablespoon of the lentil filling on a warmed tortilla, then add a spoonful of queso, guacamole, a squeeze of lime, and some cilantro leaves on top. Enjoy!6 - 8 small corn tortillas , 1 handful of cilantro , 1-2 whole lime juice, 1 recipe guacamole
Nutrition
Notes
Nutrition is calculated without guacamole.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Julia
the best vegan meat I ever tried, I make this often now!
Kris
I am confused! The ingredient list calls for 3/4 cup of lentils and 3/4 cup of quinoa, but then the instructions say to use one cup? Is it 3/4 cup of each, one cup of each, or one cup of combined lentils and quinoa?Can you please clarify?
Julia
It is as per recipe card, 3/4 cup of quinoa
Pam
Ooooooh, that cheese sauce was so good! I'm usually not a fan of cheese sauces with nooch, but this one was fantastic. I didn't put the oil in it and I think it's perfect without it. I added sauteed peppers and onions and the tacos were delicious! Thank you for this great recipe.
Julia | The Yummy Bowl
thank you so much, glad you liked the cheese :)))
Julia
These tacos are incredibly fulfilling and freezer friendly!