When I started my healthy eating journey, cutting out processed foods was the first major step I took, and undoubtedly one of the hardest. My husbands favorite food is tacos, so creating this mushroom lentil vegetarian taco crumbles recipe was a must!
If you are accustomed to using “meat crumbles” in your tacos, you definitely need to try this recipe. It is made with 4 simple ingredients, and tastes way better than the store bought variety!
I based this recipe on my lentil pecan tacos, but wanted to make a filling with more depth of flavor. Mushrooms add lots of umami, or savory character, and red lentils add protein.
I chose red lentils over brown lentils because they are softer and folded into the mushroom mixture better. This created a uniform texture that I loved.
Tips and Tricks for the Mushroom Lentil Vegetarian Taco Crumbles recipe:
- If you don’t stock taco seasoning, try my seasoning mix, found at the bottom of the ingredients list. If you do stock taco seasoning, watch out for brands that have unnecessary additives. This brand
is a good example of what to buy.
- To make a traditional style taco, like you would get at a Mexican restaurant, stuff filling into a crispy shell, top with shredded cheddar, sliced lettuce, and diced tomatoes!
- Lentils will leach nutrients into the water as they cook. Therefore, I measure a specific amount of water to boil my lentils so there is no need to drain, and keep all those nutrients in my food.  Watch your lentils as they cook and add more water if necessary.
is a good example of what to buy.Mushroom Lentil Vegetarian Taco Crumbles
These mushroom lentils vegetarian taco crumbles are moist, yet crumbly! Season with spices or prepared taco seasoning for a traditional Mexican-style taco!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: crumbles for 8 tacos
- Category: Main
- Cuisine: Mexican
Ingredients
- 8 oz mushrooms
- 1/2 cup red lentils
- 3/4 cup water
- 1 TBS olive oil or butter
- 5 tsp taco seasoning (or the taco seasoning mix below)
Taco Seasoning mix
- 1 tsp each: chili powder, paprika, garlic powder, and onion powder
- 1/2 tsp cumin
- 1/4 tsp each: salt and black pepper
Instructions
- Pulse mushrooms in a food processor until finely ground. Add to a skillet and saute until all of the liquid evaporates.
- Meanwhile combine lentils and water in a small pot. Simmer for 10 minutes, or until all the liquid is absorbed by the lentils and they are soft.
- Add the lentils to the skillet with the mushrooms. Mix in oil and taco seasonings. Cook over medium heat stirring regularly until the mixture starts to be firm and crumbly, and not mushy, about 5 minutes.
- Serve in your favorite taco!
Just made the chili yesterday. I just put in diced mushrooms and I’d say it was NOT a winner. I couldn’t even taste it. Hmmm. Still trying to figure out how to make a veggie “meat” that will go well in a chili. Thanks for the advice though!
Any time! Glad to know that it doesn’t work in a chili!
Thanks for this recipe! I have been hunting for vegan crumbles that are soy free (for me) and nut free (for my husband). Boy, that’s a challenge!
I am wondering if these can be used in a vegan chili? Or will they fall apart and not really feel like “crumbles”?
Thanks!
Becky, I’m so glad you enjoyed the crumbles! I think you are right, however, these crumbles would fall apart in a chili. I might try the finely diced mushrooms alone as an alternative. If you try it, let us know how it turns out!
This looks great. I’ve been kind of married to roasted chickpea tacos (roast them in taco seasonings and then smush them into the bottom of the crispy taco shells). But I’m going to have to add mushrooms to my shopping list and try this on an upcoming Taco Tuesday.
I think you’ll love it Susan! Let us know how it turns out!
Alison –
Taco Tuesday ended up being Taco Friday, and these were delicious. Also, I just had a great burrito where I combined some of the leftovers from this recipe with a little brown rice, cheese and grilled zucchini in a low carb wrap,and it was great, too.
Great to hear! I love mushrooms in burritos, I bet these crumbles made a great addition! I think there are many dishes that could be made with them. I might try taco pizza next! Have a great day Susan!
So many wonderful flavors going on in here!
Thank you Kimberly!
Directions were a little confusing. You start by telling to put lentils in food processor then saute in pan until liquid evaporates. What liquid? Then you state add water and lentils in a second pan and simmer to liquid absorbed by lentils. If it wasn’t for your pics of the process you may not know what to do.
Hi Tim! Thanks for letting me know I had a typo, I got the recipe fixed so that it’s correct. You should grind the mushrooms in the food processor, not the lentils! I hope you enjoyed the recipe!