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These plant based Mushroom Lentil Tacos are hearty and full of flavour! With a spiced mushroom lentil filling that is high in protein and fibre, thees tacos are fresh and delicious. Add sliced avocado and pickled onions into the tacos and you will love how simple, easy and quick these vegan tacos come together!
Why You'll Love These Mushroom Lentil Vegan Tacos
- These tacos are easy and comes together in 30 minutes! The most work you will put in to making this recipe is preparing the mushroom lentil filling. After that it is time to assemble the tacos!
- These tacos are vegan and super hearty! Mushroom Lentil Vegan Tacos are full of fibre and flavour from the plant-based ingredients.
- The mushroom lentil filling makes great leftovers AND goes awesome on top of salads, bowls, in burritos or with rice!
Ingredients Needed
12 Corn Tortillas, warmed
1 Tablespoon Oil
1 Medium Onion, diced
4 Cloves Garlic, minced
1 Large Jalapeño, diced
4 Cups White Mushrooms, minced
1 Can Brown Lentils, drained and rinsed
1 Lime, juiced
1 Teaspoon: Pepper, Onion Powder, Garlic Powder, Paria, Chilli Powder, Cumin, Chilli Flakes, Oregano, (each)
Salt to taste
2 Avocados, sliced
Handful Cilantro, chopped
How To Make Mushroom Lentil Vegan Tacos
In a mixing bowl add the deveined and peeled shrimp, limeStart by chopping all of the vegetables: dice the onions, mince the garlic, mince the mushrooms, and dice the jalapeños. zest, lime juice, spices and oil. Mix all of these ingredients together so the shrimps are evenly coated.
In a pan, add oil on medium heat, then add the onions and garlic and sauté until fragrant. Then, add the mushrooms and cook them down for about 5-8 minutes. You will see water at the bottom of the pan from the mushrooms after cooking them for a few minutes, allow the excess liquid to absorb and for the mushrooms to become golden.
Next, add the drained and rinsed lentils, spices and lime juice. Stir the ingredients in the pan and continue to cook over medium heat for a few more minutes. Taste the mixture and adjust the seasonings to your liking.
Assemble the tacos by adding a warmed corn tortilla on a plate, top the tortilla with a few tablespoons of the mushroom lentil mixture, sliced avocados and pickled onions. Enjoy! 🙂
Quick Pickle Red Onions
This tangy and crisp quick pickled onion recipe is ready in 15 minutes. These onions are the perfect condiment for tacos, burritos, nachos, burgers and more. Pickled red onions add a sweet & tangy pop of flavour to any dish they are topped on! Once you make them, they’ll keep in the fridge for up to 1 month.
Equipment & Products Needed
Brown Lentils
Chilli Powder
Non-Stick Pan
Notes + Tips for Mushroom Lentil Vegan Tacos
- Swap out lentils for beans; you could use: chickpeas, red kidney beans, black beans, or even black eyed peas! Use whatever works for you or you have on hand.
- Cook the mushrooms down to avoid them becoming too mushy. It’s important to cook down the mushrooms before adding the seasonings and the lentils to allow the mushrooms to become golden and render its natural liquid.
- Add in other toppings such as pico de gallo, pickled onions, lettuce, cashew cream, vegan cheese or any other toppings you love!
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Ingredients:
- 12 Corn Tortillas, warmed
- 1 Tablespoon Oil
- 1 Medium Onion, diced
- 4 Cloves Garlic, minced
- 1 Large Jalapeño, diced
- 4 Cups White Mushrooms, minced
- 1 Can Brown Lentils, drained and rinsed
- 1 Lime, juiced
- 1 Teaspoon: Pepper, Onion Powder, Garlic Powder, Paria, Chilli Powder, Cumin, Chilli Flakes, Oregano, (each)
- Salt to taste
- 2 Avocados, sliced
- Quick Pickle Red Onions
- Handful Cilantro, chopped
Instructions:
- Start by chopping all of the vegetables: dice the onions, mince the garlic, mince the mushrooms, and dice the jalapeños.
- In a pan, add oil on medium heat, then add the onions and garlic and sauté until fragrant. Then, add the mushrooms and cook them down for about 5-8 minutes. You will see water at the bottom of the pan from the mushrooms after cooking them for a few minutes, allow the excess liquid to absorb and for the mushrooms to become golden.
- Next, add the drained and rinsed lentils, spices and lime juice. Stir the ingredients in the pan and continue to cook over medium heat for a few more minutes. Taste the mixture and adjust the seasonings to your liking.
- Assemble the tacos by adding a warmed corn tortilla on a plate, top the tortilla with a few tablespoons of the mushroom lentil mixture, sliced avocados and pickled onions. Enjoy! 🙂
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