DinnerLunchRecipes

Lentil Mushroom Tacos w/ Mango Salsa

posted by Melissa Huggins June 7, 2016 27 Comments
Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!

Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!

Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!Anyone else out there have taco night at home? If not, you are really missing out. We have a taco party almost every week and it brings lots of smiles to the table. These Jackfruit Carnitas Tacos are very popular in our home, but today, I’m sharing our current favorite – Lentil Mushroom Tacos with Mango Salsa. This is a must try for everyone, because they really are THAT good.

We love taco night, because it never gets boring. Tacos are so versatile and can be filled with almost anything and dressed up to your liking. You can use soft or hard shells, various veggies, grains, fruit, guacamole, vegan sour cream, salsa and more. There are no rules!

Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!Can you believe these tacos are healthy & packed with protein, too? I kid you not! Check it out:

Taco night can be healthy, flavorful and fun! Yes, those three words can go together well. Also, We don’t need meat to have a tasty taco, because it’s all about the seasonings anyway. You ever have an unseasoned chicken or beef taco? Probably not because it would be gross.

So, let’s replace the meat with quality-protein lentils and meaty mushrooms and season them to taco perfection. Now you can get the protein, the texture and all the tasty goodness, without harming animals or our planet. Sounds like a win-win alternative, huh?

Lentil and mushrooms together are just magical. You’ll get a soft, hearty and meaty texture, that will fill you up and not leave you feeling hungry in 20 minutes. You’ll feel satisfied and happy. These tacos are sweet, savory and delightful.

Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!This lentil mushroom filling is really delicious on its own, but if you want to make them out-of-this-world delicious, you can add some sweet and spicy fresh Mango Salsa. It sounds fancy, but it only takes minutes to prepare and it’s so worth it. This colorful salsa is bursting with juicy sweetness and spiciness. It really adds the finishing touches and it’s like the confetti for your taco party. It’s bright, colorful sweet and spicy.

Your tacos won’t even know what hit ’em!

These tacos are so quick and easy to make. You just sauté some onions and mushrooms together, with the taco seasonings. Then you add the lentils and broth and simmer for about 30-40 minutes. While that’s happening you can prepare your flavorful salsa.

Easy peasy! You’ll have the family around the table in no time. Enjoy!

Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!

 

5 from 1 vote
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Lentil Mushroom Tacos w/ Mango Salsa
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!
Course: Entree
Recipe Type: Gluten-Free, Mexican-Inspired, Vegan
Servings: 4
Calories: 404 kcal
Author: Melissa Huggins - Vegan Huggs
Ingredients
Mango Salsa
  • 1 cup tomatoes , diced
  • 2 cups mango , diced
  • 1/2 cup cilantro , chopped
  • 1/2 cup onion , diced
  • 1 jalapeño ,seeded and diced (optional)
  • 1 teaspoon Himalayan salt (or preferred salt), more to taste
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons sugar
Lentil Mushroom Filling
  • 1 tablespoon olive oil
  • 1/2 cup onion , diced
  • 2 garlic cloves , minced
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne (optional)
  • 1 1/2 cup mushrooms , diced
  • 1 cup dried red or brown lentils
  • 2 cups vegetable broth , low sodium (*See note)
  • 1 bay leaf
  • 1 teaspoon Himalayan salt , more to taste
  • Fresh ground pepper , to taste
  • 8 taco shells , hard or soft
Instructions
Mango Salsa
  1. Toss all ingredients together until well combined.
Lentil Mushroom Filling
  1. Heat the oil in a large pan over medium heat. Once heated, add the diced onion and a sprinkle of salt. Sauté until soft & translucent, about 3-5 minutes.
  2. Add the mushrooms and sauté until mushrooms release some liquid, about 2-3 minutes. Now add minced garlic, tomato paste & spices. Cook until mushrooms are tender & lightly browned, About 2-3 minutes
  3. Add lentils, vegetable broth, bay leaf, salt & pepper. Bring to a boil, then reduce to a simmer. Cover and let mixture cook for about 20-25 minutes, until lentils are tender.
  4. Uncover and cook for another 5-10 minutes, or until liquid cooks down & mixture is thickened. Remove bay leaf.
  5. Now the fun part -spoon the filling into your taco shell and dress up to your liking. Enjoy!
Recipe Notes

*Makes about 8 Tacos.

 

*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together.

 

*Extra topping ideas: Purple cabbage, vegan sour cream or hot sauce

 

 

Nutrition Facts
Lentil Mushroom Tacos w/ Mango Salsa
Amount Per Serving (2 Tacos)
Calories 404 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Sodium 510mg 21%
Potassium 981mg 28%
Total Carbohydrates 64g 21%
Dietary Fiber 19g 76%
Sugars 16g
Protein 19g 38%
Vitamin A 36.3%
Vitamin C 51.9%
Calcium 8.6%
Iron 30.1%
* Percent Daily Values are based on a 2000 calorie diet.

Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!
If you make these Lentil Mushroom Tacos, or one of my other recipes, I’d love to hear from you. Leave a comment below and let me know what you think. It would make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs.

*Pin for later 🙂
Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!

Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and down right delicious!

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27 Comments

Anna June 12, 2016 at 2:45 am

The look and sound so delicious!!! I do not have regular taco nights at my household, but I think it’s about to change 🙂 xxx

Reply
mhuggs June 13, 2016 at 10:39 am

Thank you, Anna! Yes, it’s a fun night to look forward to. 🙂

Reply
Christina June 28, 2016 at 7:08 pm

I made these tonight and every bite was enjoyed by vegans and carnivores alike! It’s a keeper! Thank you!

Reply
mhuggs June 28, 2016 at 7:53 pm

Hi Christina, this is wonderful to hear! Thank you for making them. I’m so glad that everyone loved them. They are a family favorite over here 🙂

Reply
Trish July 11, 2016 at 5:55 am

I made these last night and my non-vegan husband was making “mmm” noises with almost every bite. He told me to please keep this recipe. My 15 yr old son and I also thoroughly loved these. The mango salsa was exceptional and complimented the lentil/mushroom mixture. My mouth is watering right now thinking back to the taste lol. Definitely a keeper to be made often! I kept recipe exactly as written but may have added more mushrooms as I bought a big pack and didn’t measure it. Thanks for a FAB recipe!!

Reply
mhuggs July 12, 2016 at 9:49 am

Hi Trish, this is so wonderful to hear. It’s a family favorite around here, too. I’m so glad your hubby enjoyed them. It’s always nice to get approval by the non-vegans. Thank you so much for making these and leaving such a nice comment. Have a wonderful day 🙂

Reply
Shanna July 26, 2016 at 12:28 pm

These look delicious!! I can’t wait to make them

Reply
mhuggs July 28, 2016 at 8:58 pm

Thank you, Shanna! They are super easy to make, too. I’d love to hear how they turn out for you 🙂

Reply
Sarah September 13, 2016 at 10:37 pm

We are all big taco fans in my house and these look delicious! We’ll have to add them to our rotation!

Reply
mhuggs September 15, 2016 at 9:54 am

We love em’ too! Taco Tuesday is serious business around here 🙂

Reply
dianne September 14, 2016 at 2:43 pm

These look so good! Perfect for next week’s Taco Tuesday!

Reply
mhuggs September 15, 2016 at 9:34 am

Thank you, Dianne! It’s most requested for our taco night 🙂

Reply
Cadry September 15, 2016 at 9:50 am

You’re right about tacos. They always sound good! I especially like your idea of stuffing them with lentils and mushrooms.

Reply
mhuggs September 15, 2016 at 11:44 am

Thank you, Cadry! The lentil & mushroom combination is a family favorite 🙂

Reply
Yonit September 22, 2016 at 6:58 am

Can I toss everything with already cooked lentils? I have a large pot that I’d like to use up.

Reply
mhuggs September 22, 2016 at 10:04 am

Hi there, I haven’t tried it this way, but I’m sure it will work. You just need to cut down the vegetable broth…maybe to a 1/2 cup. The flavors might not marinate the same, but I’m sure it will be a delicious quick meal. I’d love to hear how it turns out. 🙂

Reply
Kristina December 14, 2016 at 6:13 pm

This looks & sounds amazing! I plan on making this some time next week, minus the mango salsa (I love savory dishes for meals & mangos for dessert). I will leave another comment after I make it!

Reply
Melissa Huggins December 14, 2016 at 10:04 pm

Hi Kristina, thank you so much. I’m so glad you are making them. I’d love to hear how they turn out for you 🙂

Reply
Kristina December 19, 2016 at 6:37 pm

Hi Melissa!

I told you I would get back to you ☺️

I made these last night & they were so delish! I will definitely be making these again!

Reply
Melissa Huggins December 20, 2016 at 11:02 am

Hi Kristina, Yay, I’m so happy to hear this! We are actually having them tonight for Taco Night. My son is super excited. Did you use a more savory salsa? Thank you for your feedback. You’re awesome! 🙂

Reply
Kristina December 20, 2016 at 12:01 pm

You’re more than welcome!

I doubled the recipe so I’m still eating them…love left overs!

I actually just topped them with some jarred jalapenos. I like it hot!

Melissa Huggins January 2, 2017 at 10:32 pm

How did I miss this message? Sorry about that. I need to double the recipe next time so I have left overs. I love jalepenos too….good call! Happy New Year! 🙂

KEITH May 10, 2017 at 7:33 pm

I made the taco filling in this recipe today for dinner. It was absolutely fabulous. Will definitely be saving this for future use.

Reply
Melissa Huggins May 11, 2017 at 10:13 pm

Hi Keith, yay! I’m so happy you liked it. We have it in our regular rotation over here. Thank you for sharing your feedback 🙂

Reply
sheetal July 30, 2017 at 11:20 pm

this is so great! I am on my protein diet and I always have to compromise taste for that but after reading this I am sure that I will not have compromise taste again to get some protein. please share some more like this. thanks for this one.

Reply
Gloria Moffit August 10, 2017 at 2:29 pm

HI Melissa, I made these tonight and they are one of the best vegan recipe’s I’ve tried so far!! (I’m 6 months into my vegan life and loving it) I did them with the mango salsa… on paper it sounds like the flavours mixed together won’t work but they so do! I did them as Quesadillas with loads of vegan pizza cheese too, as I love cheese- now only the dairy free kind lol… I have some filling left over though, presumably it will freeze ok? many thanks!

Reply
Melissa Huggins August 10, 2017 at 3:03 pm

Hi Gloria. Thank you for stopping by to share your feedback. I love what I do, and comments like this make it even better. I’m so happy you liked the tacos. They are on our weekly rotation around here. Yes, you can freeze the mixture for 2-3 months. Add a little vegetable broth when you reheat it.

Congratulations on your 6-month vegan journey! It just keeps getting better! 🙂

Have a great week!

Reply

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