Vegan Lentil Tacos with Avocado Crema

These spicy vegan lentil tacos are topped with a tasty, refreshing avocado crema sauce. Lentil taco meat is so good and totally hits the spot.

Vegan Lentil Tacos with Cashew Avocado Crema

Whether it’s Taco Tuesday or not, you need these meatless tacos in your life.

I can’t believe I haven’t shared this recipe yet! I first made vegan lentil tacos for my little brother when he was vegan a couple years ago (he’s off the veg train now, but he partly inspired me to go vegan!) My family had come to visit us for the holidays and I took that time to experiment with some vegan recipes because I had been thinking about making the switch.

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Sometimes just dipping your toe into the water and making some tasty food is what it takes to know you can transition to a vegan diet without starving, ha. My switch to a vegan diet was slow – attempts to go cold turkey were unsuccessful – but I’m almost 2 years in now so my journey was worth it.

So, that Christmas I made a cashew cheese ball, roasted cauliflower, and these lentil tacos. Which are also worth it.

My brother loved them, and I was super into them, too. Lentils are definitely one of my favorite “meat substitutes” and they make an awesome vegan taco meat. I also used them in this homemade crunch wrap recipe. Lentils are hearty, high in protein (18 grams per cup), take on seasoning well, and have excellent texture.

Cauliflower is also tasty in tacos (check out my breaded cauliflower taco recipe) but today lentils are the star ingredient.

If you don’t want to cook your own lentils, you can buy them canned. Trader Joe’s even has steamed lentils in the refrigerated section that I love. So easy – Eating vegan doesn’t have to be complicated and you don’t need to spend hours in the kitchen. Take the wins when you can!

The best kind of lentils to use are either green or brown lentils. Avoid red lentils. Red lentils best for soup recipes – they kind of mush up and break apart easily, like split peas. Green or brown lentils hold their shape well.

The Avocado Crema!

You can top these tacos with all of your favorite toppings, but I totally recommend making the avocado crema. Just a few simple ingredients and a blender and you have a creamy, refreshing sauce. Perfect balance against the spicy lentils!

Of course, vegan sour cream is always a winning taco-topper, too. Or nacho cheese!

If you make these vegan lentil tacos, or any of the recipes you find on my blog, I wanna see! Tag me on Instagram @karissasvegankitchen or use the hashtag #karissasvegankitchen!

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• Buffalo Chickpea Wraps
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Vegan Lentil Tacos with Avocado Crema

Course: Dinner

Cuisine: Mexican, Vegan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Author: Karissa

Spicy vegan lentil tacos topped with a refreshing avocado cashew crema sauce. Hello, Taco Tuesday! Or any day, let's be real.

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Ingredients

Lentil Taco Meat

• 1 cup dried lentils green or brown - not red
• 3 cups water
• 1 tbsp tomato paste
• 1.5 tbsp taco seasoning
• 2 tsp soy sauce

Avocado Crema

• 1 cup soaked cashews *
• 1 ripe avocado
• 1 tsp garlic powder
• 1 lime, juiced

Instructions

Lentil Taco Meat

1. Stir the lentils, water, tomato paste, and taco seasoning together in a pot. Bring to a boil, then cover and reduce to a simmer. Cook until tender, about 20 minutes.

2. When the lentils are done, mix in soy sauce and do a taste test. If they don't have enough kick for you, add some more taco seasoning. 

Avocado Crema

1. Blend all ingredients together until smooth. 

2. Assemble your tacos with whatever toppings you desire!

Recipe Notes

*Slow soak method: soak the cashews for 6 hours covered in water. Quick soak method: bring 2 cups of water to a boil. Remove from heat and add cashews to the hot water. Soak for 30 minutes. Drain.