Vegan Tacos
These Vegan Tacos are bursting with flavor and packed with nutrients. Simple, delicious, and perfect for a plant-based meal everyone will love!
Servings: 4 servings
Ingredients
- 1 cup diced onion
- Oil or spray for sautéing the onions and garlic
- 1 tbsp minced garlic
- 2/3 cup dry lentils
- 1 1/2 cups water to cook the lentils
- 2 1/2 tbsp taco seasoning store-bought or homemade
- 1/2 cup roasted diced sweet potato optional
- Taco shells or lettuce cups base for filling
- Optional toppings such as salsa, avocado, cheese-style shreds, etc.
Instructions
- In a sauté pan, heat a drizzle of oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- In a separate pot, combine dry lentils and water. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender. Check occasionally to prevent sticking.
- Drain any excess water from lentils and add them to the sauté pan with onions and garlic. Stir in taco seasoning and mix well. If using roasted sweet potatoes, fold them in now.
- Prepare taco shells or lettuce cups. Warm taco shells in the oven according to package instructions if using.
- Spoon the lentil mixture into the taco shells or lettuce cups. Top with your favorite toppings like salsa, avocado, or cheese-style shreds.
Equipment
- Sauté Pan
- Pot
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Oven or air fryer
Notes
- Make a large batch of lentil filling and freeze for up to 3 months; thaw overnight before reheating.
- Use canned lentils to save time, skipping the cooking step.
- Customize your tacos with additional veggies or protein like quinoa or tofu crumbles.