With these vegan tacos, a dream of healthy fast food becomes reality. With their lentil walnut filling, cashew sour cream and crunchy corn shells, these tacos are perfect for those busy days, when you don’t have a lot of time to spend in the kitchen but still want something hearty, healthy and delicious.
If you’ve been following me on Instagram, you’ll probably know, that I was on vacation on the heavenly island of Holbox (travel post coming soon) until recently. Leaving the Mexican paradise has been very hard for us, which is why I try to create a Mexican feeling with vegan tacos these days. This way, it’s also easier to survive the very changeable German weather in April 😉
Tacos are the perfect comfort food. Whether it’s Taco Tuesday, Cinco de Mayo or just any other weeknight, I could have these tacos with all their flavors and textures every day. When I was a kid, we used to eat tacos for dinner, whenever it had to be quick and easy. We made those tacos with minced meat though, which today I like to substitute with a hearty lentil walnut filling. It’s as simple as that. With the homemade taco seasoning, these vegan tacos taste just like the ones we had when I was growing up.
With these vegan tacos, a dream of healthy fast food becomes reality. With a lentil walnut filling, cashew sour cream and crunchy corn shells, these tacos are perfect for those busy days, when you don't have a lot of time to spend in the kitchen but still want something hearty, healthy and delicious.
- 1 cup lentils (250 g)
- 2/3 cups walnuts (80 g)
- 1 small onion, finely diced
- 1 clove of garlic, finely minced or pressed
- 12 taco shells/ corn tortillas (hard or soft shells, alternatively salad leaves)
- Veggies to your choice (e.g. grated carrot, spinach, salad, ...)
- 1,5 - 2 tbsp chili powder
- 3 tsp ground cumin
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 2 large beef tomatoes, finely diced
- 1 medium (red) onion, finely diced
- 1 clove of garlic, finely minced/ pressed
- 1 handful cilantro / parsley, finely chopped
- 1/2 jalapeno, deseeded and finely diced
- 1/2 lime, pressed
- a pinch of salt & pepper to taste
Mix together all the ingredients and keep in an airtight container.
Combine all the ingredients in a bowl and keep refrigerated until serving.
Prepare lentils according to packaging.
Roast walnuts in a pan without added oil for 1-2 minutes.
Drain cooked lentils and roughly mash with a fork or potato masher (you do not want to end up with puree).
Roughly chop roasted walnuts.
Sauté onions in a pan with some frying oil (or water). Add garlic and sauté for a minute or so. Add mashed lentils and 3-4 tsp of the seasoning mix. Roast for a few minutes, stirring occasionally. Mix in roasted walnuts and take off the heat.
Heat taco shells in the oven. Fill them with the lentil walnut mixture and serve warm with pico de gallo and sour cream.
I hope you love this recipe – please let me know in the comment section below! If you make these vegan tacos, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!