Lentils, walnuts, chipotles OH MY! Yes, this “meat” is the perfect filling for vegan tacos! Add all the toppings and turn dinner into a fun plant-based taco night!

What makes these vegan tacos so great?

Lentil and walnut taco meat
Red cabbage
Diced tomatoes
{vegan} sour cream

All wrapped in a romaine lettuce cup! Sounds delicious right?

romaine lettuce, diced tomatoes, walnuts, limes, lentils, chipotle chilies, olive oil, sour cream, taco seasoning, and red cabbage on grey background

I don’t need to tell you this but tacos are one of the easiest, most fun, kid-approved meals out there. This vegan taco recipe fits the bill too. The vegan taco “meat” is beyond filling and is super healthy.

That just makes more room for extra chips, salsa, and guacamole!

lentils, walnuts, chipotle chilis, taco seasoning, and garlic in food processor

How to make vegan taco filling

Vegan tacos are just as easy to make as meat tacos! For the vegan meat filling do the following:

  1. Cook lentils according to package
  2. Add cook lentils along with walnuts, chipotle chilis, garlic, and seasonings to a food processor
  3. Pulse until desired consistency is reached (about 10-12 pulses)
  4. Add taco meat to skillet and cook for 5-8 minutes until warm and tomatoes are cooked

vegan taco lettuce cup with limes, sour cream, and cilantro on grey background

Taco variations:

  • Add crumbled tofu to the taco meat for an extra protein kick
  • Customize the amount of chipotle chilies for more/less heat
  • Swap out lettuce cups for corn or flour tortillas (although I prefer the lettuce cups as they are naturally gluten-free!)
  • Make “fajita style” by topping with sauteed peppers and onions
  • Substitute sour cream with salsa or guacamole
  • Top with cotija cheese (for my non-vegan babes)
  • Try a fun salsa as a topping like this jicama mango salsa!

vegan tacos on white plate with colorful napkin, vegan taco meat, limes, and salsa

If you tried these vegan tacos, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

If you like this taco recipe, you’ll love:

Vegan Taco Salad
Easy Homemade Salsa
Simple Homemade Guacamole
Jicama Mango Salsa
Jackfruit Pulled Pork Tacos

hand grabbing vegan taco lettuce cup with lime, chips and salsa

Quick & Easy Vegan Tacos

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This plant-based and gluten-free taco recipe is perfect for weeknight meals. Vegan taco filling nestled in a lettuce cup and topped with tons of veggies! This healthy meal is a MUST TRY!
Course Dinner
Cuisine Gluten Free, Healthy, Mexican, Vegan, Vegetarian
Keyword easy vegan tacos, vegan taco filling, vegan taco meat
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 tacos
Calories 82kcal
Author Amanda


  • 1/2 cup lentils uncooked
  • 1 8-ounce can diced tomatoes
  • 1/2 cup walnut pieces
  • 3 garlic cloves
  • 2-3 chipotle chilis in adobo sauce
  • 1/2 Tablespoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1/2 Tablespoon olive oil

Serving Suggestions

  • guacamole
  • salsa
  • sour cream use vegan brand if vegan
  • corn
  • diced tomatoes
  • red cabbage
  • cilantro


  • Bring 1 cup of water to a rolling boil
  • Rinse uncooked lentils and add to water. Cover and reduce heat to low-medium. Let cook for 15 minutes.
  • Remove lentils from the burner and set aside for 3-5 minutes covered. Remove cover and fluff with a fork.
  • Add cooked lentils, diced tomatoes, walnuts, garlic, and seasonings to the food processor. Pulse until desired consistency is reached (about 10-12 times).
  • Place a medium skillet over medium heat and add 1 Tablespoon of olive oil. Add taco meat and let cook 5-8 minutes until tomatoes are cooked.
  • Serve warm on lettuce cups. Add corn, diced tomatoes, red cabbage, sour cream, and cilantro


Serving: 1taco (1/4 cup taco meat only) | Calories: 82kcal | Carbohydrates: 5.1g | Protein: 3.1g | Fat: 6g | Saturated Fat: 0.4g | Sodium: 67mg | Potassium: 126mg | Fiber: 1.8g | Sugar: 1.6g | Calcium: 10mg | Iron: 0.7mg
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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