These spicy lentil tacos are topped with a tasty, refreshing vegan avocado crema sauce.
Lentil Tacos with Cashew Avocado Crema
Whether it’s Taco Tuesday or not, you need these lentil tacos in your life.
I can’t believe I haven’t shared this recipe yet! I first made lentil tacos for my little brother when he was vegan (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. I made a cashew cheese ball, roasted cauliflower, and these lentil tacos.
My brother loved them, and I was super into them, too. Lentils are definitely one of my favorite “meat substitutes”. I also used them in this homemade crunch wrap recipe. They are hearty, high in protein, 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 (LOVE them!)
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, taco-seasoned lentils!
Of course, vegan sour cream is always a winner on tacos, too.
If you make this recipe for lentil tacos, or any of my recipes, I wanna see! Tag me on Instagram @karissasvegankitchen or use the hashtag #karissasvegankitchen!
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Lentil Tacos with Avocado Crema
Spicy lentil tacos topped with a refreshing avocado crema sauce. Hello, Taco Tuesday! Or any day, let's be real.
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
- 1 cup soaked cashews *
- 1 ripe avocado
- 1 tsp garlic powder
- 1 lime, juiced
Lentil Taco Meat
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.
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.
Blend all ingredients together until smooth.
Assemble your tacos with whatever toppings you desire!
*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.