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plant based lentil taco "meat"

Plant-Based Lentil Taco “Meat”

  • Author: Lauren
  • Prep Time: 12 hours
  • Cook Time: 20 minutes
  • Total Time: 12 hours
  • Yield: 8 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vegan


If you’re looking for a meat-less dinner option to throw into your week, you need this plant based lentil taco “meat”! It has an incredible flavour & texture. Add this to your next meat-less Monday menu!



Lentil “meat”

  • 45 cups prepared lentils (2 cups dry lentils, I used green lentils in this recipe)
  • 2 tbsp avocado oil
  • 1 red onion, thinly diced
  • 1 + 1/2 cups mushrooms, thinly diced
  • 4 garlic cloves, minced
  • 1 tsp pink salt
  • Black pepper, to taste
  • Hemp seeds, optional (you can mix in 1/4 cup or sprinkle in as desired)
  • 1/41/2 cup salsa or tomato sauce, optional (adds moisture if desired)

Taco spices

  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp oregano, dried
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes, optional


Prepping the lentils

  1. Start by rinsing the lentils really well with cold water. I used a fine mesh sieve for this step & rinsed them for a couple minutes.
  2. Then you want to immerse them in a large bowl with cold water. Ideally, you want to let your lentils soak in this water overnight, but at least 4-6 hours should also work.
  3. After they are done soaking, you want to fully get rid of this water & give them another really good, thorough, cold water rinse like you did in the beginning.
  4. Now you are ready to cook the lentils

Cooking the lentils

  1. In a large saucepan add 3 cups of water to 2 cups of lentils & cooked them over low-medium heat until they were soft & the water had dissolved.
  2. I left them uncovered for the first 10 minutes & then covered for the last 10-15 (or until the water was absorbed & they were nice & soft).
  3. Remove the lentils from the saucepan & set aside in a bowl while you make the rest of the “meat”.

Taco “meat”

  1. In the same saucepan, add the avocado oil, diced onion, mushrooms, & garlic.
  2. Sauté this for a couple of minutes until fragrant.
  3. Add in the salt, pepper & spices.
  4. Add in the lentils & a dash or two of water if needed to get the mixture to your desired consistency. Being careful not too add too much as you will get a mushy final mixture.
  5. Mix everything together & add in hemp seeds &/or salsa for more flavour & moisture, if desired.
  6. I added this “meat” to cassava flour tortillas with pickled onions, cilantro, jalapeños, diced avocado, & almond feta “cheese.”
  7. Enjoy!