Name: Vegan Lentil Tacos with Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked brown or green lentils; 16 ounces cremini mushrooms, sliced; 1 tablespoon chili powder; 1 teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon cumin; ¼–½ teaspoon cayenne (optional); ½ cup water (if needed); Corn or flour tortillas; Toppings: avocado, cilantro, tomatoes, shredded cabbage, salsa, pickled red onions, lime

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These vegan lentil tacos with mushrooms are hearty, savory, and full of flavor. I love making them on Taco Tuesday, but honestly, they’re so easy and quick that I make them any night of the week. The combination of earthy lentils, meaty mushrooms, and smoky spices creates a filling that feels rich and satisfying without being heavy.

Why You’ll Love This Recipe

I like that this recipe is ready in under 30 minutes, making it perfect for busy weeknights. The lentil and mushroom mixture has a “meaty” texture, which makes it incredibly satisfying. I also enjoy how customizable these tacos are—I can add all my favorite toppings and let everyone in the family build their own. Whether I want something spicy, fresh, creamy, or crunchy, I can make these tacos exactly the way I like them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked brown or green lentils
16 ounces cremini mushrooms, sliced
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cumin
¼–½ teaspoon cayenne (optional, for heat)
½ cup water, if needed
Tortillas (corn or flour, my choice)
Toppings such as avocado, cilantro, tomatoes, shredded cabbage, salsa, pickled red onions, or lime

Directions

I start by heating a large skillet over medium heat.
I sauté the mushrooms, stirring occasionally, until they soften and reduce in size (about 5 minutes).
Then I add the cooked lentils and all the spices, stirring to combine.
If the mixture feels too dry, I add up to ½ cup of water to loosen it.
I let everything simmer for about 8 to 10 minutes until heated through and fragrant.
I serve the mixture in tortillas with my favorite toppings.

Servings and timing

This recipe makes about 6 servings. The prep takes around 5 minutes, and the cooking time is about 15 minutes, so I can have dinner on the table in just 20 minutes.

Variations

I like switching things up depending on what I have on hand. Sometimes I swap the lentils for black beans or even plant-based ground “beef.” If I don’t feel like mushrooms, I’ve used portobellos or shiitakes instead. For the tortillas, I sometimes use flour tortillas instead of corn. And when I want to add more flavor, I mix in oregano or black pepper along with the other spices.

Storage/reheating

I store leftover lentil mushroom filling in an airtight container in the fridge for 4 to 5 days. If I want to keep it longer, I freeze it for up to 3 months. I make sure to store toppings separately so they stay fresh. To reheat, I warm the filling in a skillet over medium heat or microwave it until heated through.

FAQs

Are lentils as good as meat?

I find that lentils are just as hearty and filling as meat. They provide plenty of protein and fiber while keeping the dish light and plant-based.

What can I put in tacos instead of meat?

I like using lentils and mushrooms, but I also enjoy black beans, chickpeas, jackfruit, or even roasted cauliflower as taco fillings.

Can I make these tacos gluten free?

Yes, I usually use corn tortillas, which are naturally gluten free. Just be sure to check the packaging to confirm.

Can I prepare the filling ahead of time?

Yes, I often make the lentil mushroom mixture ahead and reheat it when I’m ready to serve. It actually tastes even better the next day as the flavors meld together.

What toppings go best with lentil mushroom tacos?

I love shredded cabbage for crunch, avocado for creaminess, and salsa for tang. Fresh cilantro, tomatoes, and pickled red onions also make these tacos pop.

Conclusion

These vegan lentil tacos with mushrooms are a staple in my kitchen because they’re quick, flavorful, and versatile. I can keep them simple on a weeknight or dress them up for a fun taco night with friends and family. With their satisfying texture and endless topping possibilities, they never get boring—I always look forward to making them again.