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.
Vegan BBQ Lentil Taco Meal Prep Ingredients:
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)
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.
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.
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.
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: 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.