1-Pot Smoky Lentil Vegan Taco “Meat”
User Reviews
5
1-Pot Smoky Lentil Vegan Taco “Meat”
Description
This recipe begins by sautéing diced onions and garlic in water or oil until softened and browned, then adding finely shredded carrots for sweetness and texture. Cooked lentils are stirred in alongside spice blends of smoked paprika, cumin, and chili powder, plus a chopped chipotle pepper in adobo for smoky heat. Vegetable broth maintains moisture as the filling simmers, concentrating its flavors and tenderizing the vegetables.
Near completion, lime juice brightens the deep, smoky filling. Nutritional yeast adds a subtle cheesy note if included. The result is a thick, richly seasoned vegan taco filling that holds well inside tortillas or can be served over grains or salads.
Serving suggestions include corn or flour tortillas with traditional toppings like red cabbage, guacamole, cilantro, and lime wedges, allowing customization of heat and fresh flavors.
The notes guide cooking dried lentils separately for best results, ensuring the filling has the correct texture and moisture balance.
Ingredients
SMOKY LENTIL FILLING
- 3-4 Tbsp water (plus more as needed // or sub half the amount in oil)
- 1/2 cup onion any color, finely diced
- 3 cloves garlic minced
- 1 ½ cups carrot or try subbing sweet potato, finely shredded
- 1 ¼ cups lentils rinsed and drained // we used canned - see notes if cooking raw lentils // or sub black or pinto beans, cooked
- ~1/4 cup vegetable broth or water as needed (plus more as needed)
- 1/2 tsp salt plus more to taste, sea salt
- 1 tsp smoked paprika (plus more to taste)
- 1 tsp cumin plus more to taste, ground
- 1 tsp chili powder (plus more to taste // spice blend should contain chili powder, cumin, oregano, etc.)
- 1 chipotle chipotle pepper omit for less heat, in adobo sauce, roughly chopped
- 1-2 tsp coconut aminos
- 1-2 tsp coconut sugar omit if avoiding sugar, or sub stevia to taste, or maple syrup
- 1-2 tsp nutritional yeast (optional)
- 1-2 tsp lime juice
FOR SERVING optional
- corn tortilla or flour tortillas
- red cabbage shredded
- guacamole
- cilantro
- lime wedges
- hot sauce or Salsa
Instructions
- Heat a large skillet over medium heat. Once hot, add water (or oil), onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned.
- Next, add carrots and sauté for several minutes to get slightly browned and tender, stirring frequently. Then add cooked lentils, vegetable broth, salt, paprika, cumin, chili powder, chopped chipotle pepper, adobo sauce (start with 1 tsp for low spice level), coconut aminos, coconut sugar, and nutritional yeast (optional). Stir to combine.
- Cover and cook over medium-low heat for 10 minutes, stirring occasionally. Then remove the lid and cook for 5-10 minutes more or until the carrots are tender and the color has deepened. Stir occasionally and add more broth (or water) as needed if it dries up. Near the end of cooking, add lime juice and stir.
- Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt to taste, coconut sugar for sweetness, lime for acidity, coconut aminos for umami flavor, or chipotle peppers for heat. We added more adobo sauce, coconut aminos, lime, cumin, and salt. Don’t be shy with flavor here!
- Optional: Scoop half of the mixture into a food processor and (using the "s"-shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture but isn’t necessary.
- Serve the mixture on tortillas (we used corn tortillas heated over an open flame for 20 seconds on each side). For toppings, we suggest shredded red cabbage and cilantro. Serve with lime wedges or hot sauce for more flavor.
- Store leftovers covered in the refrigerator for 4-5 days or up to 1 month in the freezer. Reheat on the stovetop until hot, adding water or broth as needed to add moisture back in.
Notes
- To cook dried lentils, rinse 3/4 cup and boil with 1½ cups water for 20–30 minutes until tender; drain before using.
- Adjust spices like paprika, cumin, and chipotle to suit preferred heat and smokiness.
- Nutritional yeast is optional but provides subtle umami and a cheesy flavor note.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1/2-Cup Servings)
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1half-cup serving | |
| Calories | 82 | 4% |
| Carbohydrates | 15.7g | 5% |
| Protein | 4.7g | 9% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.17g | 1% |
| Monounsaturated Fat | 0.14g | 1% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 283mg | 12% |
| Potassium | 330mg | 7% |
| Fiber | 4.1g | 16% |
| Sugar | 3.8g | 8% |
| Vitamin A | 6867IU | 137% |
| Vitamin C | 5.09mg | 6% |
| Calcium | 33.5mg | 3% |
| Iron | 1.89mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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