This plant-based and gluten-free taco recipe is perfect for weeknight meals. Vegan taco filling plus any veggies you like all tucked into a tortilla! This healthy meal is a MUST TRY!
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 tortillas. Add desired toppings and enjoy!
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Notes
Leftovers keep in the fridge for about a week
You can reheat the taco meat in the microwave or on the stovetop on low-medium heat until heated through.