If you’re looking for a satisfying, plant-based twist on tacos, this recipe is sure to impress! Made with seasoned lentils, toasted walnuts, and topped with a rich spicy cashew cream, it’s the perfect combination of texture and flavor. A great meal for a busy weeknight, it’s quick to make but packed with nutritious ingredients that will leave you feeling full and satisfied.
Ingredients
1 cup cooked lentils (green or brown)
½ cup toasted walnuts, roughly chopped
1 tbsp taco seasoning (or homemade blend)
1 tbsp olive oil
2 cloves garlic, minced
½ cup raw cashews, soaked
½ tsp chili powder
½ cup water (to blend)
1 tbsp lime juice
6 small taco shells or tortillas
Shredded lettuce, diced tomatoes, cilantro, jalapeños, avocado slices
Instructions
- Start by preparing the lentil filling. In a pan, heat olive oil over medium heat, then add minced garlic and sauté for 1 minute.
- Add the cooked lentils and taco seasoning to the pan, stirring well to combine. Cook for 5 minutes to allow the flavors to meld. Remove from heat and set aside.
- In a dry pan, toast the chopped walnuts over medium heat for 3-4 minutes, stirring occasionally until fragrant. Add the walnuts to the lentil mixture.
- For the cashew cream, drain the soaked cashews and add them to a blender with chili powder, lime juice, and water. Blend until smooth and creamy, adding more water if needed to reach a pourable consistency.
- Warm your taco shells or tortillas in a skillet or oven.
- Assemble the tacos by spooning the lentil-walnut mixture into each shell, drizzling with spicy cashew cream, and adding your favorite toppings.
Recipe Ratings
Packed with plant-based protein from lentils and healthy fats from walnuts, this dish is a nutritious choice for any meal. It’s also gluten-free and can be made without added oil if desired.
The combination of spicy, savory lentils with the rich, creamy cashew sauce and crunchy walnuts creates a taco that’s bursting with flavor.
This dish is quick to prepare, taking around 30 minutes from start to finish, making it ideal for a weekday dinner or meal prep.
My Story Behind the Recipe
I first stumbled upon the idea for these lentil and walnut tacos while browsing through a vegan cooking forum. A lot of people were raving about how walnuts can add a satisfying crunch to vegan tacos, and I was intrigued. I tested the recipe for the first time after a long day at a local food fair, inspired by the variety of creative vegan dishes I had sampled.
I gave this recipe a try at home with some modifications, including the addition of a spicy cashew cream. I found that it elevated the whole dish! The tacos came together easily, and the balance of flavors was incredible. These tacos are perfect for a family dinner, casual get-together, or even meal prep for the week. If you enjoy hearty, flavorful vegan meals, this one’s for you!
Nutrition Facts
The nutrition facts for this recipe are impressive! With a good amount of plant-based protein, fiber, and healthy fats from the lentils and walnuts, this dish makes a nutritious meal. The sodium content is moderate, especially if you use a low-sodium taco seasoning, and the calorie count is reasonable for a hearty dinner. The fiber content is particularly notable, making these tacos both filling and beneficial for digestion. Overall, this recipe provides a great balance of macronutrients, while also being rich in flavor and texture.
