Lentil Tacos with Avocado Crema
User Reviews
5
Lentil Tacos with Avocado Crema
Description
The recipe for Lentil Tacos with Avocado Crema centers on a seasoned mixture featuring undercooked brown lentils pulsed with toasted walnuts, chopped cremini mushrooms, and shallots. The inclusion of smoked paprika, taco seasoning, and optional porcini mushroom powder infuses the filling with layers of umami and smoky flavor. Flaxseed meal and nutritional yeast help bind and add a subtle savory note. The method involves carefully blending ingredients to maintain some texture, avoiding a paste-like consistency.
The filling achieves a balance of softness from the lentils and crunch from the walnuts, complemented by the earthiness of the mushrooms. These tacos are typically served in small corn tortillas, which are suitable for gluten-free diets, and topped with an avocado crema that adds a rich, cooling contrast. A spicy cabbage slaw provides crispness and zest to finish the dish.
This recipe allows flexibility in seasoning, including the option to forgo the vegan beef broth seasoning and porcini powder if a less meat-like flavor is preferred. The preparation steps emphasize careful cooking times for lentils to preserve their bite and toasting nuts for added aroma. The dish is well-suited for those looking for a hearty vegetarian taco filling with layered textures and a dab of creamy avocado sauce.
Ingredients
Taco Meat
- ⅔ cup (135g) brown lentils or green lentils
- ¼ packed cup (32g) walnuts
- 8 ounces (227g) cremini mushrooms stems removed & very roughly chopped
- 2 medium shallot roughly chopped (or ~80g roughly chopped onions
- 1 tablespoon flaxseed meal
- 3 tablespoons nutritional yeast
- 1 teaspoon kosher salt plus more to taste
- black pepper freshly cracked
- 1 teaspoon smoked paprika
- 2 to 3 tablespoons taco seasoning
- ½ teaspoon porcini mushroom powder (optional, see Note 1)
- 2 teaspoons vegan beef broth seasoning crumbled (optional, see Note 1, or bouillon cube
- 2 to 4 tablespoons olive oil or cooking oil of choice
For serving
- avocado crema (see 2nd recipe card)
- spicy cabbage slaw (see 3rd recipe card)
- 12 corn tortillas see Note 2, taco-sized, or flour tortillas
- 1 lime cut into wedges
Instructions
- Cook the lentils. Bring some water to a boil in a saucepan and lightly salt the water. Once boiling, add the lentils. Reduce the heat to a simmer and cook the lentils for just 8 to 10 minutes. You want to slightly undercook them: they should be mostly but not fully cooked with a distinct bite, as they’ll get cooked later.
- While the lentils cook, toast the walnuts. Heat a dry skillet over medium-low heat. Add the walnuts and toast for 4 to 5 minutes until they smell toasty and are darker in spots.
- Drain the lentils well, then add to a food processor. Blend for several seconds, followed by a few pulses, until partially blended with a few pieces still intact. Transfer to a large bowl and set aside. Wipe out the food processor bowl.Watch this Youtube video at the 11:26 mark to see the desired texture.
- Add the toasted walnuts to the food processor. Blend briefly until you have fine crumbs, but don’t over-blend into walnut butter. Add the roughly chopped mushrooms and shallots to the food processor with the walnuts. Blend a few times, followed by a few pulses until they are very finely chopped.Watch this Youtube video at the 11:39 and 11:46 marks to see the desired texture.
- Make the taco meat filling. Add the walnut-veg mixture to the bowl with the lentils. Add in the flaxseed meal, nutritional yeast, salt, pepper, smoked paprika, 2 tablespoons taco seasoning, plus mushroom powder and beef broth seasoning (if using). Use your hands to mix the taco meat until the mixture comes together with your hands. It should easily come together but not be very sticky.If the mixture is too sticky, add a tablespoon or two of flour and toss to combine.
- Cook the taco meat. Heat a large (12-inch) nonstick skillet over medium/medium-high heat with 2 tablespoons of olive oil. Once hot, add ⅓ to ½ of the mixture to the pan (to avoid overcrowding) and break the taco meat up with a wooden spoon or angled spatula into as small pieces as you can. Cook for 4 to 6 minutes, stirring occasionally, or until browned and slightly crispy. Repeat with remaining taco meat, adding more oil as needed.
- Warm the tortillas. Add a few tortillas to a cast iron (or other) skillet over medium-high heat. Warm for about 30 seconds per side. Stack and wrap tortillas in a dish towel to keep them warm.
- Assemble. Dollop some Avocado Crema onto each warmed tortilla and spread out. Top with taco meat and Spicy Cabbage Slaw. If desired, sprinkle a bit of cilantro onto each taco, and serve with lime wedges.
Notes
- Porcini mushroom powder and vegan beef seasoning boost umami but are optional depending on flavor preference.
- Using 100% corn tortillas keeps the recipe gluten-free; flour tortillas can be substituted if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 691mg | 29% |
| Potassium | 828mg | 18% |
| Fiber | 19g | 76% |
| Sugar | 4g | 8% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 219mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
