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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 tacos
- 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
- sour cream use vegan brand if vegan
- diced tomatoes
- red cabbage
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