So many vegan recipes try to imitate meat with shop-bought substitutes. This one gets the texture and flavor of a taco filling from three kinds of lentils, quinoa and a smoky spice mix instead. Cooked lentils look remarkably like mince, grated carrot adds bite, and quinoa gives a little pop.
There's a secret ingredient: a teaspoon of fine dark cocoa, which deepens the flavor without tasting of chocolate. Seaweed flakes and nutritional yeast add the savory depth.
The filling is hearty, packed with plant protein from the lentils and quinoa, and very versatile. Use it for tacos, quesadillas, burritos and nachos, or as the base for a shepherd's pie, lasagne or a spaghetti sauce.
Make a full taco night
Serve it in our yellow cornmeal tortillas, topped with fresh pico de gallo.
Variation: with kabocha squash and green tomato salsa
The original Princess Tofu blog served its smoky lentil tacos with roasted kabocha squash and a green tomato salsa, and it's a great autumn version, especially at the end of the season when there are green tomatoes that won't ripen.
Roasted kabocha: cut 500 g (1 lb) kabocha squash into 2 cm cubes (no need to peel). Toss with 1 tbsp oil, ½ tsp smoked paprika and a pinch of salt, and roast at 200°C (400°F) for 25 minutes until golden.
Green tomato salsa: halve 400 g (14 oz) green tomatoes (or tomatillos) and put them on a tray with ½ white onion, 1 jalapeño and 1 unpeeled garlic clove. Grill under a high heat for 8 to 10 minutes until blackened in places. Peel the garlic, then blitz everything with the juice of 1 lime, a handful of coriander and ½ tsp salt.
Fill the tortillas with the lentil filling and squash, and spoon over the salsa.
Ingredient notes and swaps
- Lentils: a mix of red, green and brown gives the best mince-like texture. Use one type if that's what you have; red lentils are softer.
- Quinoa: adds texture; leave it out or use extra lentils if you prefer.
- Cocoa: a teaspoon of dark cocoa deepens the flavor without tasting of chocolate. Make sure it's unsweetened.
- Stevia or sugar: a little sweetness balances the smoky spices.
Tips for success
- Cook the filling until it's fairly dry, so the tacos aren't soggy.
- Make the filling a day ahead; the flavors deepen overnight.
- Warm the tortillas just before serving and keep them covered.
Smoky Lentil Tacos With Cornmeal Tortilla & Pico de Gallo
Ingredients
Lentils
- 100 g green lentils
- 100 g brown lentils
- 100 g split red lentils
- 100 g quinoa
- 2 litres water
- 1 vegetable stock cube
Smoky sauce
- 1 tbsp oil
- 1 large white onion, diced
- 1 large carrot, grated
- 2 garlic cloves, crushed
- ½ red chili, finely chopped
- 2 tsp smoked paprika
- 1 tsp hot chili powder
- 1 tsp ground cumin
- 1 tsp garlic granules
- 1 tsp onion granules
- ½ tsp dried oregano
- ½ tsp ground coriander
- 1 tsp seaweed flakes
- 2 tsp nutritional yeast
- 1 tsp fine dark cocoa powder
- 1 tsp soy sauce
- 1 vegetable stock cube dissolved in 250 ml hot water
- 1 tsp stevia or sugar
To finish
- Juice of 1 lime
- A bunch of fresh coriander and parsley, chopped
- Salt and black pepper
Method
- Rinse the lentils and quinoa well. Soak the green and brown lentils first if the pack recommends it.
- Put the lentils and quinoa in a large pot with 2 litres of water and 1 stock cube. Bring to the boil and simmer for about 20 minutes, until tender, then drain.
- Meanwhile, heat the oil in a large pan and fry the onion, carrot, garlic and chili for 6 to 8 minutes until soft.
- Stir in all the spices, the seaweed, nutritional yeast, cocoa and soy sauce and cook for 1 minute.
- Add the stock and the stevia or sugar and simmer for 5 minutes.
- Tip in the drained lentils and quinoa and stir gently over a low heat so they soak up the sauce.
- Stir through the lime juice and herbs, then season with salt and pepper.
- Serve in warm tortillas with pico de gallo.
More heat: add extra chili. Milder: leave out the chili powder.
Smokier: a few drops of liquid smoke, extra smoked paprika or smoked salt.
Storage: up to a week in a sealed container in the fridge.