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lentil tacos served with cashew queso cheese and guacamole.

Vegan Tacos

Julia
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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 8 tacos
Calories 435 kcal

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INGREDIENTS
  

Lentil Tacos Filling

  • ¾ cup quinoa, uncooked
  • ¾ cup brown lentils, uncooked
  • ⅓ nutritional yeast, flakes
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic , minced
  • salt and pepper to taste
  • 1 cup your favorite salsa

For Serving

  • 6 - 8 small corn tortillas , or hard taco shells
  • 1 handful of cilantro , chopped
  • 1-2 whole lime juice
  • 1 recipe guacamole

Cashew Queso (optional)

  • 2 cups cashews, soaked in water for 2 hours
  • 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
  • ¼ cup olive oil, or avocado oil
  • 2 tablespoons lemon juice
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt, or to taste

INSTRUCTIONS
 

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

NOTES

Nutrition is calculated without guacamole.

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NUTRITION

Calories: 435kcalCarbohydrates: 47gProtein: 16gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 541mgPotassium: 719mgFiber: 11gSugar: 5gVitamin A: 1022IUVitamin C: 3mgCalcium: 68mgIron: 6mg
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