These gluten-free and plant-based tacos offer nutrient dense and delicous "meaty" alternative that will be loved by omnivores and vegetarians alike! Plus they are super quick and easy to make!
Lentil Walnut Tacos
Easy, Delicious and Satisfying!
These tacos are the perfect easy weekday meal — fresh, delicious and totally satisfying!
They are simply gluten-free tortillas stuffed with lemony kale + an easy and delicious lentil walnut taco filling + tomato salsa + corn and topped with smashed avocado and sour cream.
The highlight of these tacos is lentil walnut filling which is like a vegan taco “meat”.
It is essentially two ingredients (lentils and walnuts) + some spices mixed up in the food processor. Together, the walnuts mixed with the lentils give it a “meaty” feel which will be loved by omnivores and vegetarians alike.
Plus it is nutrient dense and so yummy!
All you need: Cooked french lentils, walnuts, cumin, oregano, chili powder, onion powder and salt.
You literally pulse it all together in a food processor and that’s it!
The filling makes enough for 4-6 servings but since it’s usually just me and my husband enjoying them, we have extra which keeps well in the refrigerator.
Recipe for the Lentil Walnut filling is from my friend Corey at The Vegan Six.
I get so many simple and delicious plant based ideas from Corey and I’m super excited that Corey let me share her lentil taco filling recipe with you. If you’re looking for more whole foods, plant-based recipes (mostly gluten free or easily adapted), definitely check out Corey!
NOTE to Celiac Friends: Gluten-Free Watchdog has recently done more testing on lentils and cross contamination continues to be a potential issue. So WASH LENTILS BEFORE COOKING and pick through them or errant wheat and barley. For more, click here for the Gluten-Free Watchdog post.
Back to the tacos….
Other than the lentil walnut filling, all you need is some kale (massaged with lemon juice for some extra flavor, some canned or frozen corn, fresh avocado or guacamole, and a quick an easy salsa.
You could always use a prepared salsa or pico de gallo, but a fresh salsa is super easy and just tastes so good!
All you need is fresh tomatoes, red onion, cilantro, lime juice, a neutral oil like olive oil or avocado oil and a touch of salt.
Together these tacos are so delicious and satisfying!
Hope you love them as much as we do!
Scroll down for recipe and leave a comment if you try.
Gluten-free and plant based, these tacos are super quick and easy, hearty and delicious! The lentil walnut filling has a "meaty" feel that will be loved but omnivores as much as vegetarians! Taco filling recipe and inspiration from my friend Corey, The Vegan Six.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 6-8 tacos
Lentil Walnut Taco "Meat"
1½ cups cooked French lentils (French lentils will give a heartier texture. Regular lentils will create a texture more like a lentil spread) NOTE: celiac friends, make sure lentils are labeled gluten-free, rinsed and picked through. See comments about lentils and cross contamination above. Pro tip on cooking lentils: cook in water or a 50/50 mix of water and vegetable broth for extra flavor.
½ cup walnuts
½ teaspoon ground cumin
2 teaspoons oregano
½ teaspoon onion salt
1½ teaspoon chili powder
¼ teaspoon salt
1 cup tomatoes, diced
⅓ cup red onions, diced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon olive oil or neutral oil
salt and pepper to taste
3 large leaves curly kale, coarsely chopped (approximately 1½ cups)
1 tablespoon fresh lemon juice
½ cup Organic canned or frozen corn
1-2 Avocados, mashed
½ cup or more to taste Sour Cream or Cashew yogurt for serving
8-10 Gluten-free Corn or Flour tortillas
cilantro and scallions for garnish, optional
Lentil Walnut Taco "Meat"
Add all ingredients, except ¼ -1/2 cup lentils, to a food processor and pulse 6-7x until taco "meat" texture forms. Place in a bowl and mix with reserved lentils. Note: We love whole lentils but feel free to pulse the lentils in the food processor if you want more of a meaty texture.
Can be made ahead and served room temperature or heated up a bit -- either way is great!
Mix ingredients together in a medium bowl
Place chopped kale in a large bowl and gently massage with lemon juice
Heat tortillas in a microwave (under a damp paper towel works best to make them soft and pliant). Top each tortilla with kale, lentil walnut taco meat, salsa, corn, smashed avocado and sour cream. Garnish with fresh cilantro and or scallions to taste.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...