Easy Vegan Lentil Tacos

Seasoned lentils and bulgur stand in for taco meat in these easy vegan tacos!

Confession time: I ate five of these tacos in one sitting.

Yep. That happened.

Let me tell you a little bit about these tacos.

First, the elephant in the room: Yes, they’re vegan.

I’m an equal-opportunity-eater, but I also think there’s a lot to be said for eating more plant-based foods.

Instead of ground meat, I’ve used a savory mixture of brown lentils and bulgur cooked with a richly-spiced taco seasoning to create lentil taco meat.

The bulgur provides a toothy texture while the lentils add creaminess to this lentil taco recipe. Combine the two together and you won’t miss the meat!

Guacamole is the perfect topper for these vegan tacos; it adds richness without using dairy!

For a long time I stopped using crunchy taco shells because I’m a bit of a freak and I hated how they were always toppling over and spilling out the goodies.

I don’t want to live in a world without Old El Paso’s Stand N’ Stuff Taco Shells.

 Here’s the Recipe!

Easy Vegan Lentil Tacos Recipe

Seasoned lentils and bulgur stand in for taco meat in these easy vegan tacos!

4.7 from 6 votes

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Course: Main Dish

Cuisine: Mexican

Prep Time: 5 minutes mins

Cook Time: 40 minutes mins

Total Time: 45 minutes mins

Servings: 10

Calories: 170kcal

Author: Linda

Print Recipe

Ingredients

• ▢ 1 tablespoon vegetable oil
• ▢ 1/2 cup + ⅛ cup finely diced red onion
• ▢ 1 tablespoon minced garlic
• ▢ 1 teaspoon tomato paste
• ▢ 1 packet - 1 oz Old El Paso™ taco seasoning mix
• ▢ 3/4 cup dried brown lentils
• ▢ 2 cups mushroom or vegetable broth
• ▢ 1/3 cup bulgur wheat
• ▢ 2/3 cup water
• ▢ 2 medium avocados - halved and pitted
• ▢ 1 cup halved cherry tomatoes
• ▢ 2 tablespoons chopped fresh cilantro leaves
• ▢ 1 teaspoon freshly squeezed lime juice
• ▢ 10 Old El Paso™ Stand N’ Stuff™ taco shells

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Instructions

• Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add ½ cup of diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning and dried lentils. Sauté for another 30 seconds, then pour in the 2 cups mushroom or vegetable broth. Allow the mixture to come to a boil over medium heat. Boil, uncovered for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes or until the lentils are tender.
• While the lentils are cooking, bring 2/3 cup of water to a boil over high heat in a small saucepan. Add the ⅓ cup bulgur to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender. Transfer the cooked bulgur into the cooked lentil mixture; stir well to combine.
• Scoop the avocado halves into a medium bowl and mash with a fork. Add the remaining ⅛ cup diced red onion, 1 cup of halved cherry tomatoes, cilantro leaves, and lime juice. Mix well; taste, and add salt as needed.
• Build the tacos by dividing the lentil mixture among the taco shells. Top with guacamole and serve.

NOTES

Try cooking the lentils in mushroom broth instead of vegetable broth: it adds a special umami flavor to make the tacos extra savory!

To reheat any leftovers, warm the lentil mixture in a covered pot over medium-low heat. Add a few tablespoons of water or broth if the bulgur soaks up too much of the sauce!

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 194mg | Fiber: 6g | Sugar: 2g

Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!