Plain lentils? Never heard of ‘em. I like my lentils dressed to the nines, which is precisely what’s happening in these super meaty and flavor-packed Lentil Tacos with Avocado Crema!
This recipe goes way beyond adding plain lentils to tortillas. Instead, a lentil, mushroom, and walnut mixture is transformed into an incredible vegan taco “meat.”
After you mix the taco meat into perfection with your hands (so much fun!), you’ll schmear your tortillas with a luxurious homemade avocado crema. You’ll then add the taco meat and a crisp, refreshing cabbage slaw for endless flavor and texture in every bite!
Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Make-Ahead Tips and Shortcuts
6. Frequently Asked Questions
7. Recipe card with notes
Why this recipe works
It’s wholesome and flavor-packed
Confession time: this vegan taco meat is a repeat of the “meat” in my Vegan Crunchwrap Supreme, which is one of my early classics. Y’all love the crunchwrap supreme so much, so I figured why not transform it into weeknight-friendly tacos!.
As before, this vegan taco mix has realistic meaty flavors but is made from a handful of wholesome plant-based ingredients. Seriously—lentils, walnuts and flaxseed meal, and mushrooms are major health wins, packed respectively with protein, omega-3 fatty acids, and (my fave) antioxidants.
But that’s not it! The creamy, buttery avocado crema is home to a variety of minerals and healthy fats, and the cabbage slaw adds extra vitamins and fiber.
Flavor-rich and nutrient-rich? What else could you need in a taco recipe?
PS: These tacos are gluten-free and soy-free. Just be sure to use 100% corn tortillas to keep them gluten-free.
Texture? Texture.
A little crunch goes a long way in just about any dish—the lettuce on your favorite veggie burger isn’t there just because it’s green. This is why I’ve finished these lentil tacos with a crunchy cabbage slaw.
Dive into these tacos, and you’ll be met with chewy taco “meat,” crunchy slaw, tender tortillas, and silky-smooth avocado crema. These components form the perfect balance of textures for a taco.
Prep ahead magic
Prepping components in advance has changed my life for the better. Time back on weeknights? Check. That feeling of pride when I open my fridge and see all the ingredients I’ve lovingly prepped and arranged in their cute little containers? Also check.
I highly recommend cooking the lentils, toasting the walnuts, and making the avocado crema in advance. Prep them the Sunday before Taco Tuesday, and dinner will come together much faster!
That’s actually the thrust behind our weekly meal plan subscription, Meal Plans by Rainbow Plant Life!
These meaty lentil tacos are featured in an upcoming plan this summer—and like every weekly plan—this particular plan will show you which prep steps you can take during meal prep to streamline your weeknights so you spend less time in the kitchen and still enjoy seriously tasty meals.
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Ingredient notes
Lentils
Lentils are hands down my favorite legume. From fresh and herbaceous salads to vegan shepherd’s pie to these protein-packed tacos, I’ll find any excuse to add them to my plate.
I eat store-bought vegan meat substitutes only occasionally, and lentils help me spend way less time in the plant-based meats aisle than you might think.
Tip: Use brown or regular green lentils for the vegan taco meat. Red or yellow lentils won’t work—they’ll turn to mush, which is not what you want here. And while I love French green and black beluga lentils, they’re a bit too firm for this use case.
Walnuts
Crushed walnuts take the meatiness to another level. Just like in my Lentil Bolognese, they bring layered chewiness and rich flavor to these tacos, especially when you toast them ahead of time (more on that in the Tips section).
Nut-free? Sunflower seeds are my go-to substitute here. Toast them just like with the walnuts. They may taste a bit more bitter, so add more salt to taste.
Mushrooms + shallots
Mushrooms and shallots work together to give the vegan taco meat upgraded earthy and umami flavors. After blitzing them in the food processor with the walnuts, they’re stirred into the rest of the vegan meat mixture and cooked in a hot, well-oiled pan.
I like using baby bella or cremini mushrooms in the taco meat because they have a mild flavor and that signature meaty chew, plus they’re pretty inexpensive.
Taco seasonings
Two things make this taco seasoning special: (1) a base made from nutritional yeast, smoked paprika, and store-bought taco seasoning, and (2) the optional but recommended mix of porcini mushroom powder and vegan beef broth seasoning powder (or a crumbled bouillon cube).
The base seasonings add plenty of flavor to the “meat”, but the two optional seasonings take the umami and meatiness way up a notch. Don’t care about this tasting like meat? Just skip them.
Where to buy: I buy my porcini mushroom powder online, although alternatives are sold at some grocery stores, like Trader Joe’s. Vegan beef broth seasoning can be found online or you can crumble up a bouillon cube.
Substitute: If you have dried mushrooms at home, pulverize them in a food processor or spice grinder until they’re finely ground up. Simply skip the vegan beef seasoning powder.
Avocados
Mashed avocados, vegan sour cream, cilantro, and a few pantry staples are transformed into a rich avocado crema for this recipe. It makes these tacos hearty, and, honestly, a bit indulgent.
Tip: Make a double batch of the avocado crema! It’s a creamy, cooling all-purpose sauce for other vegan tacos (they’re fantastic on my Tempeh Tacos!). I also love dolloping it over a plate of vegan nachos or a loaded vegan burrito bowl. And if you store the crema with the avocado pit, it’ll stay fresh in you fridge for 5 days!
Green cabbage
With just about half of a small green cabbage head, you’ve got everything you need to perfect these tacos with a fresh, zesty, spicy-ish cabbage slaw.
You can thinly slice or shred cabbage with a sharp chef’s knife, a mandoline, a box grater, or a food processor slicing disc.
Or, save time by using store-bought pre-sliced cabbage or a coleslaw mix instead.
Tortillas
A cold store-bought tortilla does not a good taco make. Instead, heat your favorite small flour or corn tortillas on a cast iron skillet until warm and pliable, then layer on the avocado crema, vegan meat, and cabbage slaw.
Tip: Gluten-free? Buy 100% corn tortillas.
Step-by-step instructions
Cook the lentils (slightly undercook just a bit). Drain well, then add to a food processor. Pulse in a food processor until partially blended. Transfer lentils to a large bowl.
Toast the walnuts in a frying pan until nutty and golden brown in spots.
Blend walnuts briefly until you have fine crumbs.
Add the roughly chopped mushrooms and shallots to the walnuts. Pulse several times until everything is very finely chopped.
Transfer to the bowl with the lentils and add the rest of the seasonings: nutritional yeast, flaxseed meal, smoked paprika, taco seasoning, salt, pepper, and if using, mushroom powder and vegan beef seasoning.
Use your hands to mix the taco meat until well combined. It should be moist enough to come together with your hands but not too sticky.
Heat a large nonstick skillet over medium/medium-high heat with olive oil.
Fry ⅓ to ½ of the taco meat (to avoid overcrowding) for 4 to 6 minutes, stirring occasionally, or until browned and slightly crispy. Repeat with the remaining taco meat, adding more oil as needed.
Make the spicy cabbage slaw: massage the shredded cabbage with lime and salt, then fold in the jalapeños and agave.
Make the avocado crema: add all the ingredients to a food processor and blend until smooth and creamy.
Assemble the tacos: warm up your tortillas, then spoon some avocado crema into the center of each. Top with some taco meat and finish with cabbage slaw.
Tips for making this recipe
Slightly (only slightly!) undercook the lentils
Cook the lentils until they’re slightly tender and still have some bite—just al dente, like the best pasta (we all know this is true). If the lentils are cooked until soft, the taco meat won’t brown or crisp as nicely.
Check out the texture of the cooked lentils here.
Toast the walnuts, even when you’re in a jiffy
Always, and I mean always, toast the walnuts in a dry skillet over medium heat, until they’re slightly golden and very fragrant, before breaking them up in the food processor. This step draws out the walnuts’ hidden umami flavors and tempers their natural bitterness, giving the meat a rich, star-making depth of flavor.
Tip: Since walnuts are a nutrition powerhouse, I like to roast a large batch of walnuts in the oven on a sheet pan, then store them in a jar in my pantry for a couple of weeks for snacks and salads. 350ºF/175ºC for 8 to 10 minutes, tossing halfway through.
Don’t overblend!
When making the taco meat, blend the lentils separately from the walnuts and mushroom-shallot mixture before mixing them together in a large bowl.
If you try to blend all the ingredients at once, it overworks the mixture, which can lead to very sticky vegan taco meat.
Need a visual? This is what the lentils should look like after blending. And this is what the walnuts-mushrooms-shallots should look like after blending.
Don’t overcrowd the pan
When you have too much of the taco meat cooking in one pan, it can’t release its moisture as well. This means it won’t brown up and get that one-of-a-kind crisp, meaty texture.
For the best results, fry the taco “meat” in two or three batches, depending on your skillet’s size.
Make-Ahead Tips and Shortcuts
If you want to meal prep these tacos or shave off a bit of prep time, here are some options:
Taco Filling
Option 1 – meal prep style: Cook the lentils, toast the walnuts, measure out the spices, and make the Avocado Crema during meal prep.
Option 2 – blend the taco filling: Blend the lentil-mushroom mixture without cooking it and store it in the fridge for 3 to 4 days. When ready to cook, fry it using the instructions in the recipe card.
Option 3 – cook the taco filling: If you’ve already cooked the taco meat, you can refrigerate it for 4 to 5 days. Reheat in a frying pan, adding a touch of oil as needed, and cook until warmed through.
You can even freeze cooked taco meat for up to 3 months; defrost in the fridge, then reheat in a frying pan until warmed through, adding a touch of oil as needed.
Shortcut: In a pinch, use canned lentils or cooked refrigerated lentils in the taco filling. Since they will be softer than the al dente lentils called for in the recipe card, the texture of the taco meat will be softer.
Avocado Crema
The avocado crema can be stored in the fridge for up to five days…as long as you store the avocado pit with it, which helps to slow down browning.
Shortcut: Skip this and buy store-bought guacamole.
Spicy Cabbage Slaw
You can shred the cabbage up to 5 days in advance. Simply store it in a container or reusable bag in the fridge. Leftover slaw will keep for 1 to 2 days.
Shortcut: Buy pre-shredded cabbage or a coleslaw mix at the store.
Frequently Asked Questions
Brown or regular green lentils have a soft and tender texture but still hold their shape well, making them a perfect ground meat substitute in this recipe and so many others.
Don’t use red, yellow, or canned lentils as a substitute. They’re all too soft and mushy to ever get meaty.
You can use sunflower seeds, but be sure to toast them first. The taste may a tad more bitter, so add more salt to taste.
Better question: How can’t you use the lentil taco meat?
It’s a great source of protein, fiber, and omega-3 fatty acids—and, of course, flavor—in burritos (and burrito bowls), lettuce wraps, salads, and sprinkled over loaded smashed potatoes.
Got leftover taco meat and crema? They’re great served over rice as a rice bowl.
If you don’t have access to store-bought taco seasoning, you can easily make your own with everyday spices. This is a simple homemade taco seasoning that our recipe tester has used in the past.
Store uncooked lentil taco meat in an airtight container in the fridge for 3 to 4 days. Fry it using the instructions in the recipe card.
You can also refrigerate cooked lentil taco meat for 4 to 5 days. Reheat in a frying pan, adding a touch of oil as needed, and cook until warmed through.
Or, freeze cooked lentil taco meat for up to 3 months. Defrost in the fridge, then reheat in a frying pan with a bit of oil, as needed.
Leftover avocado crema lasts for about 5 days when stored in an airtight jar or container (place the avocado pit directly in the sauce to prevent it from browning).
Cabbage slaw will last 1 to 2 days in the fridge, but is best made fresh (and so quick to make).
If you love these Lentil Tacos with Avocado Crema, be sure to leave a review below :)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Lentil Tacos with Avocado Crema
Ingredients
Taco Meat
- ⅔ cup (135g) brown or green lentils
- ¼ packed cup (32g) walnuts
- 8 ounces (227g) cremini mushrooms, stems removed & very roughly chopped
- 2 medium shallots, roughly chopped (or ~80g roughly chopped onions)
- 1 tablespoon flaxseed meal
- 3 tablespoons nutritional yeast
- ½ teaspoon Diamond Crystal kosher salt, plus more to taste
- Freshly cracked black pepper
- 1 teaspoon smoked paprika
- 2 to 3 tablespoons taco seasoning (see Note 1)
- ½ teaspoon porcini mushroom powder (optional, see Note 2)
- 2 teaspoons vegan beef broth seasoning or bouillon cube crumbled (optional, see Note 2)
- 2 to 4 tablespoons olive oil or cooking oil of choice
For serving
- Avocado Crema (see 2nd recipe card)
- Spicy Cabbage Slaw (see 3rd recipe card)
- 12 taco-sized corn or flour tortillas (see Note 2)
- 1 lime, cut into wedges
Instructions
- Cook the lentils. Bring some water to a boil in a saucepan and lightly salt the water. Once boiling, add the lentils. Reduce the heat to a simmer and cook the lentils for just 8 to 10 minutes. You want to slightly undercook them: they should be mostly but not fully cooked with a distinct bite, as they’ll get cooked later.
- While the lentils cook, toast the walnuts. Heat a dry skillet over medium-low heat. Add the walnuts and toast for 4 to 5 minutes until they smell toasty and are darker in spots.
- Drain the lentils well, then add to a food processor. Blend for several seconds, followed by a few pulses, until partially blended with a few pieces still intact. Transfer to a large bowl and set aside. Wipe out the food processor bowl.TIP: Watch this video at the 11:26 mark to see the desired texture.
- Add the toasted walnuts to the food processor. Blend briefly until you have fine crumbs, but don’t over-blend into walnut butter. Add the roughly chopped mushrooms and shallots to the food processor with the walnuts. PULSE several times until mushrooms and shallots are very finely chopped (blending continuously can make the mixture too wet). NOTE: If you have a small food processor, do this in 2 batches. Overfilling the food processor may result in a mushy filling. TIP: Watch this video at the 11:39 and 11:46 to see the desired texture.
- Make the taco meat filling. Add the walnut-veg mixture to the bowl with the lentils. Add in the flaxseed meal, nutritional yeast, 1/2 tsp kosher salt, pepper, smoked paprika, 2 tablespoons taco seasoning, plus mushroom powder and beef broth seasoning (if using). Use your hands to mix until the mixture comes together with your hands. It should easily come together but not be very sticky. If the mixture is very sticky, add a tablespoon or two of flour and toss to combine.Taste, adding salt as needed (I usually add a bit more salt).
- Cook the taco meat in batches. Heat a large (12-inch) nonstick skillet over medium/medium-high heat with 2 tablespoons of olive oil. Once hot, add ⅓ to ½ of the mixture to the pan (to avoid overcrowding and mushy texture) and break the taco meat up with a spatula into as small pieces as you can. Cook for 4 to 6 minutes, stirring occasionally, or until browned and slightly crispy. Repeat with remaining taco meat, adding more oil as needed.
- Warm the tortillas. Add a few tortillas to a cast iron (or other) skillet over medium-high heat. Warm for about 30 seconds per side. Stack and wrap tortillas in a dish towel to keep them warm.
- Assemble. Dollop some Avocado Crema onto each warmed tortilla and spread out. Top with taco meat and Spicy Cabbage Slaw. If desired, sprinkle a bit of cilantro onto each taco, and serve with lime wedges.
Notes
- If using a salty taco seasoning or using the optional bouillon, you may want to skip or reduce the added salt in Step 5 until after tasting the lentil-mushroom filling.
- The porcini mushroom powder adds a punch of umami (you can also use a mushroom seasoning blend, like those sold at Whole Foods and Trader Joe’s). And the vegan beef seasoning makes the taco meat taste “beefy.” Both are optional. If you don’t care about making this taco “meat” taste like meat, feel free to skip.
- Use 100% corn tortillas to keep this recipe gluten-free.
- If you want to prep the tacos ahead of time or need shortcuts, check out the Make-Ahead Tips and Shortcuts section.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Avocado Crema
Ingredients
- 2 or 1 ½ medium ripe avocados
- ¼ cup (60g) vegan sour cream or tangy coconut yogurt
- 2 cloves garlic, roughly chopped
- 2 juicy limes
- ½ teaspoon ground cumin
- 1 handful (12g) cilantro leaves and tender stems, plus more for garnish
- ½ to ¾ teaspoon kosher salt
- Freshly cracked black pepper
Instructions
- In a food processor bowl*, add the avocado flesh, sour cream or yogurt, garlic, 3 tablespoons (45 mL) of lime juice, cumin, cilantro, ½ teaspoon kosher salt, and several cracks of pepper.*Note: You can also use a small-capacity cup blender, or place all the ingredients in a wide-mouth jar and use an immersion blender.
- Blend until smooth and creamy, scraping down the sides as you go. Season to taste, adding more lime juice or salt and pepper as desired.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Spicy Cabbage Slaw
Ingredients
- 5 to 6 cups (~275 to 330g) shredded or very thinly sliced green cabbage
- Kosher salt or sea salt
- 1 juicy lime
- 1 jalapeño pepper, very thinly sliced (omit for mild; use a serrano pepper for a spicier version)
- A drizzle of agave nectar
Instructions
- In a medium or large bowl, add the cabbage, 2 teaspoons of lime juice, and a couple pinches of salt. Massage with your hands for about 30 to 60 seconds to soften.
- Fold in the jalapeño and drizzle in a bit of agave, tossing to combine. Taste, adding more lime juice, salt, or agave to taste.
Hey;) just wondering if you can freeze the taco meat after it’s cooked?
Yes! For the best results, freeze for up to three months, then defrost in the fridge. You can reheat in a frying pan with a bit of oil. Enjoy!
Wow!! These tacos were amazing! You can’t even tell that there are walnuts and mushrooms in there too! The avocado crema was the perfect addition!
Awesome, Maneesha. Thanks for your comment and for taking the time to review!
Im looking forward to making this, and am wondering if the lentil-walnut-mushroom mash can be made ahead (a day or so)?
Hi Dita, we can’t wait for you to try this recipe either! Yes, you can make it ahead of time! Store unfried lentil taco meat in an airtight container in the fridge for 3 to 4 days. Fry it using the instructions in the recipe card. Enjoy :)
Made the mash 3 days ago and the tacos tonight. Making it ahead made the prep time tonight negligible, and the flavours had a chance to develop. WOW, was it delicious, and my husband, who claims to prefer plain, bland food, lit up with the first bite – he loved it! (Although, he’s so weird – who ever eats tacos out of a bowl with a spoon?!)
Thanks for sharing, Dita! It’s awesome the recipe is a hit with the family.
super yummy. Thanks for all your delisciousness.
Your positive feedback is the best reward for our hard work. Thank you, Sue!
Is the nutritional yeast super required in the recipe?
Hi F, you can omit it if necessary. I would recommend tasting the taco filling and adding a bit of soy sauce or miso as needed to compensate, as nutritional yeast adds a nice savory flavor.
what can you sub walnut with if you have a nut allergy
Hi Lori, we haven’t tested this ourselves at RPL kitchen, but we have used sunflower seeds in a similar meat replacement and that worked pretty well (you may need to add a pinch more salt to taste). Best of luck to you!
I finally found a plant based “ground beef” recipe that is good enough and has replaced the vegan ground beef I use to buy from the grocery store. It’s also costs lots less. I can’t wait to try it on my plant based lasagna. This taco recipe is very delicious. My family thoroughly enjoyed them (no leftovers) : ). I used leftover “Throw Back Ranch”, the recipe from your newest book, instead if the crema. It still came out very delicious. Also, I substituted the walnuts with pecans. Nisha, now you need to create a GREAT plant based substitute for ground spicey pork sausage. ; ) Cheers.
Thanks for the sweet review! We appreciate it :)
These are the best vegan tacos I’ve ever made, period. I never thought my standard black bean taco filling could be usurped but this lentil-walnut mixture was phenomenal!!! I couldn’t believe how “beefy” it tasted. This recipe will 100% be my new go-to… thank you Nisha, you plant-based wizard!!
Hi Alexandra, Thank you so much for such a fantastic review! Appreciate you taking the time!
I made these recipes today and my only disappointment was adding a teaspoon of salt before adding taco seasoning. The end result was way too salty. I would next time only add salt after tasting the recipe without it. I’m a big salt lover so for a recipe to be too salty is really not good. My husband who is not a big salt lover quietly ate it without complaint.
Hi Jeanette, sorry to hear you found the recipe too salty, that’s definitely not supposed to be the case! Did you use diamond crystal kosher salt by any chance? That’s the kosher salt we use and recommend because it has the lowest amount of sodium by volume. We hope you’re able to get the recipe just right next time!
WoW, just made this. I felt compelled to comment. This was so flavorful! I just recently discovered your blog and am enjoying your recipes. Thank you!
Thank you for your lovely comment, Shan! It makes us happy to know that you enjoyed the recipe.
could I use toasted pumpkin or sunflower seeds if we have a nut allergy?
Hi Cindy, we haven’t tested this ourselves at RPL kitchen, but we have used sunflower seeds in a similar meat replacement and that worked pretty well (you may need to add a pinch more salt to taste). Enjoy!
This was SO good. I don’t like mushrooms, so I used tofu instead to up the protein. My mixture (because of the tofu) was too wet to saute into those crispy crumbles, so I stuck it in the oven for 30 minutes, stirring occasionally. It turned out great. The crema is fantastic, and the cabbage slaw really makes these tacos (I added some cilantro). Overall, a banging recipe that I’m going to add to my repertoire! Love how nutrient dense it is too.
Thanks for your fantastic feedback, Lauren! :)
Amazing!! Definitely will be making again
Paige, So glad to hear you loved this recipe!
I will never need to buy vegan ground beef again because I now have this recipe. This taco “meat” tastes so much better than any imitation meat I have tried from the store anyway. I think I’ve made this recipe at least 5 or 6 times now. I can’t recommend it enough.
Woohoo, thanks for the awesome review, Colin! We’re delighted these tacos were such a hit.
This is my new go-to taco. The flavors are so complex and delicious. My husband and I loved it. Easy to make and perfect for weeknight dinner. Love it!!
Woohoo, Ashley! Thank you for your sweet comment :)
WOWWWWWW!!! I cannot believe how good this is! Every part of this recipe: the lentil taco filling, the avocado crema, the spicy slaw … all of it was amazing. Will make again and again and again and again. Thank you!
Thanks for your amazing comment, Jennifer! :) It’s lovely to hear you are such a fan of this recipe.
Really loved this! I make it the lazy way. So I used (good quality) canned lentils and baked it in the oven, but it still came out amazing!
Thank you for this recipe :)
Your positive feedback is the best reward for our hard work. Thank you, Tessa!
Looks amazing! Is the nutrition value listed per taco or per serving? Thanks!
Hi Meghan, we hope you love the tacos! The nutrition info is per serving, which is 3 tacos. Enjoy!
My partner and I make this one on repeat, and for family members too!
Hi Ashleigh, we’re thrilled to hear you two love this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Love this recipe and have made it again and again. The avocado crema is something that i make often, double it, add 1/2 a jalapeno, and will mix and match it with different fillings such as tofu. Amazing dish!
Paige, So glad to hear you loved this recipe!