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!
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. Did 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.
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!
- 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
- 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
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Toss all ingredients together until well combined.
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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.
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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
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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.
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Uncover and cook for another 5-10 minutes, or until liquid cooks down & mixture is thickened. Remove bay leaf.
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Now the fun part -spoon the filling into your taco shell and dress up to your liking. Enjoy!
*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
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.
This was a huge hit with our meat eaters during a dinner get together! One of my friends said that her taco night wasn’t anything like this! I love the mushroom lentil filling but I do think the rock star is the mango salsa. Thanks for a great go to recipe favorite
Hi Leigh!! You’re so kind – thank you so much! I’m so happy everyone enjoyed them. 🙂
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!
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!
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.
I made the taco filling in this recipe today for dinner. It was absolutely fabulous. Will definitely be saving this for future use.
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 🙂
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!
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 🙂
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!
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! 🙂
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!
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! 🙂
Can I toss everything with already cooked lentils? I have a large pot that I’d like to use up.
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. 🙂
You’re right about tacos. They always sound good! I especially like your idea of stuffing them with lentils and mushrooms.
Thank you, Cadry! The lentil & mushroom combination is a family favorite 🙂
These look so good! Perfect for next week’s Taco Tuesday!
Thank you, Dianne! It’s most requested for our taco night 🙂
We are all big taco fans in my house and these look delicious! We’ll have to add them to our rotation!
We love em’ too! Taco Tuesday is serious business around here 🙂
These look delicious!! I can’t wait to make them
Thank you, Shanna! They are super easy to make, too. I’d love to hear how they turn out for you 🙂
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!!
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 🙂
I made these tonight and every bite was enjoyed by vegans and carnivores alike! It’s a keeper! Thank you!
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 🙂
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
Thank you, Anna! Yes, it’s a fun night to look forward to. 🙂