BBQ Lentil Taco Meal Prep

Vegan BBQ Lentil Taco Meal Prep

Tex-Mex is one of our favorite kinds of foods! It’s an absolute classic. Tacos are certainly no exception to that rule, and they’re so versatile! There really is a kind of taco for everyone, whether it’s beef, pork, chicken, or another kind of protein. That’s why today we’re gonna be putting a twist on the traditional, with this BBQ lentil taco recipe!

One of the best things about these tacos is that they’re 100% vegan! Meat lovers out there, know you’re rolling your eyes! It’s okay. We want to assure you that while this lentil taco recipe is entirely meat-free, the tacos are still incredibly delicious! In fact, lentils, when cooked as we suggest, taste just like meat!

Vegan tacos are taken to the next level with the addition of crispy fried onions and a smooth and tangy cilantro lime crema. The healthier homemade BBQ sauce is simmered with the lentils in 1 pot. Save time by using fresh onions or your favorite store bought vegan sour cream. This recipe requires soaking cashews and lentils overnight, but if you forget, read the notes section for a quick soak method.

Originating in western and central Asia, the lentil is a legume that is enjoyed all over the globe! We love using them in a variety of dishes, from soups to spreads. There are several reasons why we enjoy them so much, one of them being their dense nutritional value! Every cup of lentils contains an outrageous 16g of fiber and 18g of protein! That means that packing these lentil tacos for lunch guarantees you’ll be full and energized for the rest of your work or school day.

Lentils -

Are these Lentil Tacos Healthy?

The list of essential nutrients doesn’t stop there though! Per cup, lentils also have 22% of your reference daily intake (RDI) of copper, 49% of your RDI of manganese, and an impressive 90% of your RDI of folate. Lentils are also rich in what are known as polyphenols, naturally-occurring compounds found in various plant species. Polyphenols are believed to have antioxidant properties, aid in gene expression, and reduce inflammation in the body!

We’ve noticed that sometimes vegan food gets a bad rap. Many assume it’s bland, gross, or just too “weird”, even though they’ve never tried it! We adore this BBQ lentil taco meal prep recipe because it’s packed with complex flavors! The vegan BBQ sauce adds a sweet flavor profile, homemade cilantro crema for silky freshness, and fresh-fried onion strands for a satisfying crispy texture! We absolutely think that these lentil tacos would be a delicious vegan choice for a non-vegan person, too!

Pro Tip!

This lentil taco meal prep recipe calls for cashews to make the cilantro crema sauce. A word about this: Make sure you use soaked cashews if you want the crema to have a very smooth consistency. However, if you forget to soak them overnight or don’t have the time, that’s no problem at all. We’ve included an easy quick-soak method for you to use. Simply pour boiling water over the cashews and allow them to soak for 1 hour!

If you’re going to be prepping these vegan BBQ lentil tacos, we found it best to keep the taco shell, lentils, onions, and crema separate from one another until ready to eat. Doing this ensures your tacos will be crunchy and fresh! We recommend using 3-compartment meal prep containers to achieve this. Check out our Ultimate Guide To Meal Prep Containers for a list of our favorites!

Vegan BBQ Lentil Taco Meal Prep Ingredients:

BBQ Lentils:
1 cup French green lentils, uncooked, soaked overnight
2 cups water
¼ cup tomato paste
1 cup water
2 tablespoons date syrup (sub honey for non-vegan)
1 tablespoon molasses
1 tablespoon white wine vinegar
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon sea salt
¼ teaspoon cumin
Pinch of cayenne, optional

Cilantro Lime Crema:
¼ cup cashews, soaked overnight
¼ cup lime juice, fresh squeezed
2-3 tablespoons water
½ cup packed cilantro leaves
⅛ teaspoon sea salt, or to taste

Crispy Fried Onions:
1 onion, sliced thinly
2 tablespoons masa harina or corn flour
1 tablespoon arrowroot
½ teaspoon sea salt
Refined coconut oil, avocado oil, or grapeseed oil, for frying (about ⅓ cup)

Tacos:
6 corn tortillas
3 cups lettuce, chopped
1 tomato, chopped

Vegan BBQ Lentil Taco Meal Prep

Vegan tacos are taken to the next level with the addition of crispy fried onions and a smooth and tangy cilantro lime crema.

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Prep Time: 30

Cook Time: 40

Total Time: 1 10

Course: Main Dish

Cuisine: Mexican

Keyword: Lentils, Meal Prep

Servings: meals

Calories: 306kcal

Author: Meal Prep on Fleek

Ingredients

BBQ Lentils

1 cup french lentils uncooked, soaked overnight
2 cups Water
¼ cup tomato paste
1 cup Water
2 tbs date syrup or honey for non-vegan
1 tbs molasses
1 tbs white wine vinegar
1 teaspoon Garlic Powder
1 teaspoon onion powder
¾ teaspoon Salt
¼ teaspoon cumin
pinch of cayenne optional

Cilantro Lime Crema

¼ cup cashews soaked overnight
¼ cup fresh lime juice
2-3 tbs Water
½ cup packed cilantro leaves
⅛ teaspoon Salt

Crispy Fried Onions

1 medium onion thinly sliced
2 tbs masa harina or corn flour
1 tbs arrowroot
½ teaspoon Sea Salt
⅓ cup Coconut Oil or oil of choice for frying

Tacos

6 corn tortillas
3 cups lettuce chopped
1 tomato chopped

Instructions

BBQ Lentils

Add soaked and drained lentils to a pot along with 2 cups of water. Over medium heat, bring to a simmer.
Add tomato paste, 1 cup of water, molasses, date syrup, and spices to a blender, and process until smooth. Adjust the salt, keeping in mind you’ll want the BBQ to be salty enough to well season the lentils.
Add the bbq sauce to the lentils (along with the water they are already simmering in), and continue to simmer on medium-low to medium heat for 30-40 minutes, until desired doneness.
Cilantro Lime Crema: To ensure a really smooth sauce, be sure to use soaked cashews.
Add the cashews, lime juice, water, cilantro and sea salt to a blender, and process for 3-4 minutes, until the mixture is very smooth. Start with 2 tablespoons of water, and add more if desired to thin the consistency.
Fried Onions: In a small frying pan, add oil for frying, and heat over medium heat.
In a small bowl, add arrowroot and masa harina, and season well with sea salt.
Completely coat thinly sliced onions in the flour mixture, and then add to the frying pan. Cook each side for about a minute, until the onions become golden brown. If you onions are taking longer or a shorter amount of time, adjust your cooking temperature.
Remove onions from the oil, and place on a plate lined with a paper towel to drain excess oil.
Repeat until all onions are fried.

TACOS

Once all your taco components have been made, heat your corn tortillas, and then fill with lentils, lettuce, tomato, and crispy fried onions. Drizzle with cilantro lime crema.
If meal prepping, pack your tortillas, lentils and cilantro lime crema separately, and then add all the taco toppings to a meal prep container. Reheat the tortillas and lentils to serve.

Notes

Nutrition for 1 out of 6 servings:

6.5g Protein | 36g Carbs | 15g Fat | 6g Fiber | 306 Calories

Notes: If you don’t have time to soak lentils overnight, use the “quick soak” method. Bring lentils to a boil, allow to boil 1 minute, then cover and remove from heat. Soak lentils for 1 hour before draining and using in the recipe.

Cashews can also be quick soaked, but simply pour boiling water over the cashews and allow to soak in the hot water for 1 hour.