Mushroom & Lentil Tacos with Garlic Avocado Cream
2 tsp (10 mL)vegetable oil
1medium onion, sliced
2cloves garlic, crushed
5 cups (350 g)button mushrooms, coarsely chopped
1½ tsp (5 g)Cajun seasoning
1 tsp (2 g)ground cumin
1 tsp (2 g)paprika powder
¼ tspcayenne pepper (optional)
¼ tspground black pepper
2 cups (396 g)cooked brown lentils
2 Tbsp (30 mL)
2 Tbsp (30 mL)unsweetened soy milk
1 tsp (2 g)ground cumin
8small soft tortillas
1 cup (70 g)shredded red cabbage
1 cup (149 g)cherry tomatoes, quartered
4small raw radishes, sliced (optional)
- To a large pan on medium-high heat, add the oil and onion. Sauté until the onions turn golden, about 4 minutes.
- Add the garlic and sauté for another 2 minutes.
- Add the mushrooms and all the spices to the pan and cook for about 8 minutes. Add a small splash of water if needed to prevent the spices from burning, but note the mushrooms will also start to release their own liquid after a minute.
- Add the lentils and chipotle sauce, stir and cook until everything is heated through.
- Prepare the avocado cream by adding all the ingredients to a small food processor and blending on high until smooth. Alternatively, mash the ingredients in a bowl for a chunkier sauce.
- Serve the mushroom lentil filling on the wraps and top with cabbage, juicy tomatoes, and crisp radish. Dollop on the avocado cream and serve with lime wedges. Enjoy!
- †The chipotle sauce we use is a blend of chipotle peppers with water, vinegar, and spices. It's a deep red-coloured sauce. Some chipotle sauces are mayo-based. We do not recommend using that version in this recipe.
- Store the filling separately from the sauce in an airtight container in the fridge. The filling can be stored for up to 3 days, and the sauce for up to 1 day.
Let us know what you think
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 18%
• small soft tortilla
• cooked brown lentils
• unsweetened soy milk
Fruits & Veggies 66%
• medium onion
• clove garlic
• button mushroom
• clove garlic
• shredded red cabbage
• cherry tomato
• small raw radish
• unsweetened soy milk
• vegetable oil
Nutrition per taco
Calories 219 kcal
|Total fat||6.7 g|
|Saturated fat||1.5 g|
|Trans fat||0.0 g|
|Total carbs||32.5 g|
|Dietary fiber||7.6 g|
|Total sugars||4.8 g|
|Added sugars||0.0 g|
|Vitamin A||26 μg RAE|
|Vitamin B6||0.3 mg|
|Vitamin B12||0 μg|
|Vitamin C||15.1 mg|
|Vitamin D||0 μg|
|Vitamin E||0.8 mg|
|Vitamin K||14 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
More for the eyes
Discussion & Rating
absoutly delicious! :)
Nadia you have changed my life and all your recipes are mind blowing 🤯! Thank you for helping me incorporate vegetables to my non vegan lifestyle! Quick question, Avocado sits horrible on me and I can’t really eat it. Is there a substitute for this? Maybe your tzatziki (which is a hit every time i do it) ?
Sooo good!! And so simple! For the past month I've been dissatisfied with my eating and struggled to find something that would be delicious and satisfying. This recipe got me back on track, it was soo tasty!
This was the recipe which made my boyfriend fall in love with vegan cooking. Thank you soooo much❤️
Amazing! A super delicious meal, that is really quick and easy to prepare!
This is amazing! Wow! So delicious and so easy to make! Thank you Sadia and team, this is going in my regular rotation!
Yumm !! <3
Loved this recipe so much, it's packed with flavours ;)
The BEST! Absolutely LOVED the balance and bold flavors in this dish! It was DELICIOUS!
Wonderful!! So much flavor and so fun and easy to make.
Picked this recipe because it seemed simple enough for a newbie cook like me. It was really easy to follow along! I made the mistake of cooking two cups of dry lentils instead of cooked but besides that it still turned out delectable! The avocado sauce was the showstopper for me! So incredibly tasteful!
Hi! First of all, I am obssessed with Sadia and all of the amazing energy she puts out into the world :) the PUL Team is amazing! Second, I want to make this recipe but am unclear what is meant by 2 cups cooked lentils- is it that the cooked amount should be 2 cups at the end or 2 dry cups of lentils cooked...? Thank you!!!
Oh my goodness, these are beyond delicious! Will be making very often! The flavors are so perfectly balanced!
One of my staple lunches now!
We made these tacos for Valentine's Day dinner last night and they were delicious! I'm so glad that you specified leaving the mushrooms in large chunks; the texture contrast with the lentils was one of my favorite parts of the dish. I swapped out yogurt for the avocado and loved it; I can't wait to try it again with the avocado. I'll definitely be making this again. I love quick pickled cabbage so I might try that next time instead of the raw shreds. Thank you for helping me and my partner share a wonderful meal together, Sadia!
These tacos are amazing, they are definitely in our top meal ideas now. I want to make them for all my friends and family, that's how good they are. We only changed a few bits: substituted half of the lentils amount with canned butter beans, and baked them in the oven with some cheese and we loved them. Thanks for creating this recipe, Sadia!
Simple love it
Wow!! This really hits the spot. We need more stars. Amazing vegan taco recipe! I will be making again tomorrow. Thank you! 😍
It's my favorite taco recipe. I live in Mexico, so those are big words. The flavor and texture are amazing, so well balanced, and with fresh hand-made tortillas easily accessible, flavor explodes even more. Although, I prefer to don't use the proposed sauce but the guacamole proposal, also from PUL. Thanks for this! I've also try this recipe changing the lentils with the Tofu Chorizo.
Very yummy and healthy!
We really enjoy this meal especially since using the chipotle sauce with the lentil mushroom mix. I used chipotle paste which worked really well and found the avocado sauce and veggies balanced out the heat really well. Colourful meals are the best!
What a great recipe!!
So good! I didn't have enough mushrooms so I substituted half a package of tofu and it turned out great! I think this recipe is my favorite. Also the website looks good btw :))
love this yummy recipe!!