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 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.
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
Toss all ingredients together until well combined.
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.
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
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.
Uncover and cook for another 5-10 minutes, or until liquid cooks down & mixture is thickened. Remove bay leaf.
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.