Vegan street tacos are easy to make using a homemade plant-based taco meat made with lentils, oats and spices! Serve it up with tortillas and your favorite toppings to make plant-based tacos that get rave reviews!
1cube of no-chicken or vegetable bouillon/paste equivalent
¼teaspoonof sugar
1teaspoonof paprika
1teaspoonof cumin
½teaspoonof garlic powder
1teaspoonof chili powder
¼teaspoonof cayenne pepper
1tablespoonof oil
2Tablespoonsof minced onion
12 to 14corn tortillas
1mediumonionminced (for topping)
1bunchof cilantrominced (for topping)
Instructions
Place lentils in a saucepan with vegetable broth and bring to a boil. Cover and simmer for 15 minutes or until the water has evaporated and the lentils are soft. Drain and place in a food processor with oats. Add flour, onion flakes, bouillon, sugar, and spices in a food processor and process until combined. Add 1 tablespoon at a time of extra vegetable broth if you need it.
In a large skillet, heat a bit of oil on medium-high heat and add the 2 Tablespoons of minced onions. Saute until slightly browned. Add the filling mixture from the food processor and heat until browned.
Warm corn tortillas, fill with filling, and top with cilantro and onion, if using.
Notes
Don’t skip warming the corn tortillas. It softens them and makes them easier to fold without breaking and they taste better.
Use brown or green lentils for the best texture. Red or yellow lentils are too mushy when cooked to make good plant-based tacos.
Add more taco toppings if you want! There’s lots of room to jazz up your vegan street tacos and make them your own. Add salsa, veggies, or anything else you want!