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Mushroom & Lentil Tacos with Garlic Avocado Cream
30 min
Main
Servings
(3 tacos per serving)
Total
30 minPrep
10 minCook
20 minSwap out
soy
gluten
Free from
peanut
tree nut
sesame
Ingredients
Taco filling
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2 tsp (10 mL)vegetable oil
-
1medium onion, sliced
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2garlic cloves, crushed
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12 oz (350 g)button mushrooms, coarsely chopped
-
-
1 tsp (2 g)ground cumin
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1 tsp (2 g)paprika powder
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¼ tspcayenne pepper (optional)
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¼ tspsalt
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¼ tspground black pepper
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2 cups (360 g)cooked brown lentils
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Avocado cream
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1avocado
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1lime, juiced
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2garlic cloves
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2 Tbsp (30 mL)unsweetened soy milk
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1 tsp (2 g)ground cumin
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¼ tspsalt
Taco assembly
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9small soft tortillas
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1 cup (70 g)shredded red cabbage
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1 cup (150 g)cherry tomatoes, quartered
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4small raw radishes, sliced (optional)
Optional garnishes
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fresh cilantro
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lime slice
Directions
- 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!
Notes
- †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.
Storage
- 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
Plate method
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 15%
• small soft tortilla
Proteins 16%
• cooked brown lentils
• unsweetened soy milk
Fruits & Veggies 69%
• medium onion
• garlic clove
• button mushrooms
• avocado
• lime
• garlic clove
• shredded red cabbage
• cherry tomatoes
• small raw radish
Calcium
• unsweetened soy milk
Fat
• vegetable oil
• avocado
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Discussion & Rating
I love how flavour this recipe is!!
Hi, it is maybe a bit of weird question but it has been on my mind and would love your opinion on it… I learned that seed oils aren’t the best for your health (it is really a topic on social media) but I am not able to find any wraps/taco’s in the shop that does not contain any seed oil… in what kind of quantity is it bad for your health? … and where do you buy your wraps? ( I am from Belgium so maybe I can find the same…)
Oh my goodness, this is fantastic! I made this last night for my partner & a friend & the tacos were a huge hit! I've got some leftovers for today too which I'm thrilled about. I used whole chipotles in adobe sauce & everything was so smokey & rich. This is going to be a regular in my mean planning.
This is a party hit! I really recommend it for vegans and non vegans. Everyone loved it and people asked for recipe
This is so good! Super easy but so tasty and cooking the mushrooms down gives such a good texture. I really liked the freshness the radishes give on this too, definitely worth grabbing a bag. I used the Cholula chipotle sauce which worked as a good substitute. I really need to keep trying new recipes here as I have been so lazy recently and sticking to my favourites 😂 This one has made the list though!
Great recipe. I used cashew cream instead of soy milk in the crema which I think is an improvement. Also this barely made 6 tacos, definitely not 9. Good for 2 people but I was left wanting more so next time I’ll double it.
This was very good. I had it on a salad the next day with spinach and arugula and other veggies - delish.
Oooeeeh this is so good!!! 🤤😋
Definitely going to make these! 😋
This recipe is delicious and easy to make. The avocado dressing is finger-licking. Perfect for weeknight dinners
This filling is dang delicious, I made it tonight and used it in a roasted squash (kind of stuffed it). Topped it with the avocado cream and wowzers, what a fabulous meal. This is company worthy. Thank you so much for sharing this fabulous recipe!
I also use the filling for quesadilas!
Great recipe
Yes 🙌🏻 This was so delicious! The lentil mushroom filling is really nice accompanied with all those gorgeous toppings. This will be on regular rotation!
My non-vegan picky boyfriend approved.
Make sure you read the lentil cooking instructions before you start
Made this for breakfast today (it's week-end, don't judge 😋) and I can honestly say it was a great start to the day 👍 I used soy ground and lentils and I had tacos with shredded green cabbage and red bell pepper. The mushroom mix is delightfully spicy and the avocado lime cream beautifully balances out the flavor. Thank you for sharing the recipe!
The lentil and mushroom filling was soooo good. For anyone who is sensitive to spicy food, definitely omit the optional cayenne pepper. Our noses were running by the end of the meal. Haha!
Made it several times for different groups of people and it's always a hit! Nothing is left on the plates :)
This is an incredible recipe!
Made it with vegan beef and it was DELICIOUS 🤩
Delicious doesn’t even begin to cover it! These tacos are magnificent. When I fed my omnivorous friends, they didn’t even miss the cheese!
Super easy recipe and super satisfying meal. Have previously done this topping with sweetcorn and grated carrot instead of the tomato and radish, which makes it even more colourful, but will certainly try again with the tomato and radish. Another useful recipe that’s fairly quick to prepare and then provides a few nights of dinners after busy weekdays. Thanks!
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!!