Tacos never get old! I love tacos because there are so so many varieties to make and flavor combinations to try. These plant based lentil quinoa tacos with mango salsa are perfect for a quick, healthy, and delicious dinner!
Use this vegan taco meat recipe in tacos, burritos, taco salads, tostadas, and on nachos! Make a big batch of this lentil quinoa taco meat as a plant based meal prep, or freeze it for later!
Making the plant based lentil quinoa taco meat is super simple. Once you’ve cooked the quinoa and lentils, just heat them in a pan with some spices and, voila! A non-stick pan is important for eating an oil-free vegan diet, so invest in a good one and reap the benefits daily! I like this one because it is affordable, works great, and is free of toxic compounds.
If you like tacos as much as I do, check out my other awesome vegan taco recipes:
- Vegan Carne Asada Tacos
- Cauliflower & Black Bean Tacos
- Vegan “Fish” Tacos with quick & easy slaw
- Simple Squash Tacos
Interested in quick & easy vegan meal ideas? (Who isn’t?!) Enter your email for a FREE vegan recipe eBook with 10 vegan dinners that are ready in 30 minutes or less!
This vegan taco meat is tasty and filling and will go great with any kind of taco. I absolutely love to pair this lentil taco meat with a quick and easy mango salsa and a bit of Sriracha.
How to make Mango Salsa:
- Chop a few tomatoes, 1/4-1/2 of an onion, 2 green onions, and a mango.
- Mix the chopped goodies in a bowl. All done!
- Optional add-ins: fresh cilantro, jalapeno, hot sauce
Making salsa is so easy, I don’t know why I ever buy it from the store. It is quick, easy, and tastes so much better every time! Plus, you can make any flavor salsa you like, such as pineapple, peach, or strawberry…can you tell I like fruity salsas?
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I hope you enjoy eating these tasty simple tacos! Snap a pic and tag me – I would love to see it!
Plant Based Lentil Quinoa Tacos with Mango Salsa
Vegan Lentil Taco Meat with Mango Salsa is ready in less than 30 minutes and is meal-prep and kid-friendly! Plus this vegan taco meat is oil-free and gluten-free!
- Total Time30 min
For the Plant Based Taco Meat
- 1 cup uncooked quinoa + 1 1/2 cups water
- 1 cup uncooked lentils + 3 cups water
- 1 TBSP nutritional yeast
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
For the Mango Salsa
- 2 cups chopped tomato, diced
- 1 mango, diced (about 1 cup)
- 1/2 cup diced onion
- 1/3 cup diced green onion or chives
- Optional: fresh cilantro, jalapeno, hot sauce to taste
Combine the quinoa and water in a medium sized pot, bring to a simmer and cook for 15-20 minutes.
In another pot, add the lentils and water and simmer for 10-15 minutes, or until tender.
Meanwhile, prepare the salsa by dicing all the ingredients and combining in a large bowl. Set aside and prepare your other taco/burrito/nacho ingredients, if needed.
Once the quinoa and lentils are cooked, drain any excess water and add to a heated non-stick pan. Add the spices and cook on medium/high heat for about 5 minutes. Stir frequently to prevent sticking.
Enjoy on tacos, burritos, tostadas, nachos, or whatever you like! Keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
I hope you enjoy this vegan taco meat recipe and superfast mango salsa! Follow me on social media and check out my other recipes for more vegan meal ideas =]
I made the quinoa and lentil “ground meat”. It was great. I will definitely be making this again.