These Plant-Based Lentil Quinoa Tacos are hearty, flavorful, and perfect for satisfying your taco cravings the healthy way. Packed with protein-rich lentils, fluffy quinoa, and smoky spices, they deliver all the bold, meaty flavor you love — no meat required. Top them with fresh Mango Salsa, creamy avocado, and crisp lettuce for an easy, wholesome meal.
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.
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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 hot sauce.
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 Taco Meat
- Total Time: 30 minutes
- Yield: 4-5 cups of Taco Meat (~10-12 6-inch tacos) 1x
Description
This vegan taco “meat” is Whole Foods Plant Based friendly, freezable, gluten-free, and paired with a fresh homemade Mango Salsa everyone will love! This plant based recipe is ready in less than 30 minutes and is meal-prep and kid-friendly too!
Ingredients
For the Taco "Meat"
- 1 cup uncooked quinoa, plus 1 1/2 cups water
- 1 cup uncooked lentils, plus 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
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or 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, diced jalapeno, or hot sauce to taste
Instructions
- 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.
- Once the quinoa and lentils are cooked, drain any excess water and add to a heated non-stick pan. Add the nutritional yeast and spices, and cook on medium/high heat for about 5 minutes. Stir frequently to prevent sticking. If it is sticking, reduce the heat and add 1-2 tablespoons of water.
- 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.
- Prep Time: 10
- Cook Time: 20
I made the quinoa and lentil “ground meat”. It was great. I will definitely be making this again.
I have made this now three times. This is delicious. I have been on a vegan diet for 4 years now. This is wonderful! Thank you so much. Not to mention the added fiber and protein. Can I give 5 stars? A++
So happy you like it! ❤️