Ingredients
Taco Meat
- ⅔ cup (135g) brown or green lentils
- ¼ packed cup (32g) walnuts
- 8 ounces (227g) cremini mushrooms, stems removed and very roughly chopped
- 2 medium shallots, roughly chopped (~80g) (or roughly chopped onions)
- 1 tablespoon flaxseed meal
- 3 tablespoons nutritional yeast
- ½ teaspoon Diamond Crystal kosher salt, plus more to taste
- Freshly cracked black pepper, to taste
- 1 teaspoon smoked paprika
- 2 to 3 tablespoons taco seasoning (see Note 1)
- ½ teaspoon porcini mushroom powder (optional, see Note 2)
- 2 teaspoons vegan beef broth seasoning or crumbled bouillon cube (optional, see Note 2)
- 2 to 4 tablespoons olive oil or cooking oil of choice
Additional Ingredients
- Avocado Crema (see 2nd recipe card)
- Spicy Cabbage Slaw (see 3rd recipe card)
- 12 taco-sized corn or flour tortillas (see Note 2)
- 1 lime, cut into wedges
Instructions
- Cook Lentils: Bring salted water to a boil in a saucepan. Add lentils and reduce heat to a simmer. Cook lentils for 8 to 10 minutes until mostly cooked but still with a bite; they will cook further later. Drain well.
- Toast Walnuts: Heat a dry skillet over medium-low heat. Add walnuts and toast for 4 to 5 minutes until fragrant and slightly darker in spots. Remove and set aside.
- Blend Lentils: Add drained lentils to a food processor. Blend briefly with a few pulses until partially blended with some pieces remaining. Transfer to a large bowl and set aside. Wipe out food processor bowl.
- Prepare Walnut-Veg Mixture: Add toasted walnuts to the food processor and blend briefly until fine crumbs form, but do not overblend into butter. Add chopped mushrooms and shallots to walnuts in food processor. Pulse several times until finely chopped but not wet. If needed, work in batches to avoid overfilling.
- Mix Taco Meat: Combine walnut-vegetable mixture with lentils in the large bowl. Add flaxseed meal, nutritional yeast, ½ tsp kosher salt, fresh cracked black pepper, smoked paprika, 2 tablespoons taco seasoning, porcini mushroom powder, and vegan beef broth seasoning if using. Mix with hands until the mixture holds together but isn’t sticky. Add a tablespoon or two of flour if too sticky. Taste and adjust salt as needed.
- Cook Taco Meat: Heat a large 12-inch nonstick skillet over medium to medium-high heat with 2 tablespoons olive oil. Add ⅓ to ½ of the taco meat mixture (avoid overcrowding). Break up with a spatula into small pieces. Cook for 4 to 6 minutes, stirring occasionally until browned and slightly crispy. Repeat with remaining mixture, adding more oil as needed.
- Warm Tortillas: Heat a cast iron or regular skillet over medium-high heat. Add a few tortillas at a time and warm for about 30 seconds per side. Stack and keep warm wrapped in a dish towel.
- Assemble Tacos: Spread a dollop of avocado crema onto each tortilla. Top with cooked taco meat and spicy cabbage slaw. Optionally garnish with cilantro and serve with lime wedges.
Notes
- Note 1: Use your preferred store-bought or homemade taco seasoning blend for best results.
- Note 2: Porcini mushroom powder and vegan beef broth seasoning are optional but add umami depth. Corn or flour tortillas both work well depending on preference.
- The recipe references separate avocado crema and spicy cabbage slaw recipe cards for toppings.
- To avoid a mushy texture, cook taco meat in batches without overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
