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

Quick & Easy Vegan Tacos

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