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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!
Lentil Mushroom Tacos w/ Mango Salsa
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
- Toss all ingredients together until well combined.
Lentil Mushroom Filling
- 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!
Notes
Nutrition
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.
Rayne
January 14, 2019 at 7:35 pmThis recipe is great! I used 2 cans of organic brown lentils for a shortcut and added brown rice to make a burrito filling. So delicious!
Melissa Huggins
January 15, 2019 at 9:58 pmHi Rayne, thank you for making them! Great idea to use canned lentils! So much faster 🙂
Adrienne
December 31, 2018 at 1:51 pmHi there! Would I be able to make this in the Instant Pot? I’ve made this countless times before and we love it! 🙂
Melissa Huggins
December 31, 2018 at 10:18 pmHi Adrienne, I’m so glad to hear this! Thank you for making them. I haven’t tried it yet in my IP, but I’d imagine it would work. I’ll have to try it next time I make them. I’d love to hear how it turns out for you if you use the IP too. Have a Happy New Year! 🙂
Leigh
September 3, 2018 at 5:50 amThis 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
Melissa Huggins
September 5, 2018 at 11:06 amHi Leigh!! You’re so kind – thank you so much! I’m so happy everyone enjoyed them. 🙂
Gloria Moffit
August 10, 2017 at 2:29 pmHI 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!
Melissa Huggins
August 10, 2017 at 3:03 pmHi 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!
KEITH
May 10, 2017 at 7:33 pmI made the taco filling in this recipe today for dinner. It was absolutely fabulous. Will definitely be saving this for future use.
Melissa Huggins
May 11, 2017 at 10:13 pmHi Keith, yay! I’m so happy you liked it. We have it in our regular rotation over here. Thank you for sharing your feedback 🙂
Kristina
December 14, 2016 at 6:13 pmThis 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!
Melissa Huggins
December 14, 2016 at 10:04 pmHi Kristina, thank you so much. I’m so glad you are making them. I’d love to hear how they turn out for you 🙂
Kristina
December 19, 2016 at 6:37 pmHi 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!
Melissa Huggins
December 20, 2016 at 11:02 amHi 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! 🙂
Kristina
December 20, 2016 at 12:01 pmYou’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 pmHow 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! 🙂
Yonit
September 22, 2016 at 6:58 amCan I toss everything with already cooked lentils? I have a large pot that I’d like to use up.
mhuggs
September 22, 2016 at 10:04 amHi 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. 🙂
Jenn
September 15, 2016 at 11:50 amTacos are on the menu in our house almost every week. I actually have a lentil mushroom taco recipe on the blog too that we eat quite a bit. Such a great combo! Loving this mango salsa too!
Cadry
September 15, 2016 at 9:50 amYou’re right about tacos. They always sound good! I especially like your idea of stuffing them with lentils and mushrooms.
mhuggs
September 15, 2016 at 11:44 amThank you, Cadry! The lentil & mushroom combination is a family favorite 🙂
dianne
September 14, 2016 at 2:43 pmThese look so good! Perfect for next week’s Taco Tuesday!
mhuggs
September 15, 2016 at 9:34 amThank you, Dianne! It’s most requested for our taco night 🙂
Sarah
September 13, 2016 at 10:37 pmWe are all big taco fans in my house and these look delicious! We’ll have to add them to our rotation!
mhuggs
September 15, 2016 at 9:54 amWe love em’ too! Taco Tuesday is serious business around here 🙂
Shanna
July 26, 2016 at 12:28 pmThese look delicious!! I can’t wait to make them
mhuggs
July 28, 2016 at 8:58 pmThank you, Shanna! They are super easy to make, too. I’d love to hear how they turn out for you 🙂
Trish
July 11, 2016 at 5:55 amI 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!!
mhuggs
July 12, 2016 at 9:49 amHi 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 🙂
Christina
June 28, 2016 at 7:08 pmI made these tonight and every bite was enjoyed by vegans and carnivores alike! It’s a keeper! Thank you!
mhuggs
June 28, 2016 at 7:53 pmHi 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 🙂
Anna
June 12, 2016 at 2:45 amThe look and sound so delicious!!! I do not have regular taco nights at my household, but I think it’s about to change 🙂 xxx
mhuggs
June 13, 2016 at 10:39 amThank you, Anna! Yes, it’s a fun night to look forward to. 🙂