Easy Vegan Tacos

Looking for easy vegan tacos? These “verde” vegan tacos are color-themed, featuring green lentils, green cabbage, and a bright green cilantro sauce.

Easy vegan tacos

This post was created in partnership with One Degree Organic Foods. All opinions are our own. 

Ready for some easy vegan tacos…themed around a color? Yes, these tacos are not only supremely tasty and done in 30 minutes: they’ve got a theme too! Green lentils, green onion, green salsa, and green cilantro sauce: what’s not to love? And they’re all wrapped up in our favorite organic tortillas from One Degree Organics, a family-business that sources organic ingredients from farmers and tells their stories. For example, some of the corn for these tortillas was farmed in Mexico by a woman farmer Imelda Ramirez Herrera. Keep reading for the recipe for these easy vegan tacos and more about the company.

Easy vegan tacos | Lentil tacos

About the company: One Degree Organics

The company behind the tortillas in these vegan tacos, One Degree Organics, happens to be owned by the family of my friend Sondra, a fellow mama with a babe close in age to Larson. I’ve come to find that kids the same age make for an instant bond of friendship! Sondra couldn’t be lovelier and I’m absolutely certain her entire family is the same way. The amazing thing is part of their business is to fly all over the world finding sources for their organic products. Serious dream job!

The goal of One Degree Organics is to bring food straight from a farm to your table so there’s only one degree of separation between you and person who grew your food — like a farmer’s market. And who’s heard of doing this with things like tortillas?! It’s truly cutting edge. Also, all of One Degree’s products (sprouted grain flours, cereals, breads, and granolas) are sprouted, traceable, organic, and non-GMO project verified. We loved using their organic tortillas as the base of these easy vegan tacos!

Where to buy these tortillas? Find One Degree Organics in a store near you!

Organic tortillas

How to make vegan tacos

These tacos are very loosely based on an idea from our friend Ellen of her late night tacos. Instead of taco meat, green lentils spiced with cumin and garlic powder stand in as the base of these vegan tacos. After we started with green lentils, we realized we could use the theme of green (verde) for all the toppings! Green onion, green cabbage, green drizzle, and green salsa. With that, our “verde” vegan taco recipe was born.

These easy vegan tacos are bursting with flavor and seriously quick: they take just 30 minutes to make. We’ve used One Degree Organics sprouted organic tortillas in our vegan taco recipe.  The taco is incredibly tasty: the combination of fresh flavors and textures is fantastic: the chewy lentils, creamy cilantro sauce, and crunchy green cabbage make for a seriously satisfying taco.

The component of these vegan tacos that requires a little forethought is the creamy cilantro sauce, which is based on our cashew cream recipe. It’s a creamy, dairy-free sauce that uses blended cashews as the base. Because the cashews need to soak before blending the sauce, you’ll need to make sure you allow enough time.

The very shortest amount of soak time that works is 30 minutes if you have a high-speed blender. If you have a standard blender, we recommend 1 hour or even overnight to soak the cashews. So, just start them soaking in the morning when you go to work! (If you do eat dairy, you can absolutely just use sour cream instead, and these tacos will be just as delicious.)

Related: Easy Vegan Recipes for Beginners | How to Cook Lentils

Vegan tacos

Also related: 10 Green Food Recipes |10 Best Vegetarian Tacos

Looking for vegan dinner recipes? 

Are you looking for vegan dinner recipes? Outside of these easy vegan tacos, here are a few of our favorite simple dinner vegan recipes:

Looking for vegan lentil recipes? 

In addition to these easy vegan tacos, here are a few of our favorite vegan lentil recipes:

This easy vegan tacos recipe is…

Vegetarian, vegan, plant-based, gluten-free, and dairy-free.

Print
"Verde" Lentil Vegan Tacos | A Couple Cooks

Easy Vegan Tacos


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 5.00 out of 5)

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 (8 tacos) 1x

Description

Looking for easy vegan tacos? These “verde” vegan tacos are color-themed, featuring green lentils, green cabbage, and a bright green cilantro sauce. 


Scale

Ingredients

For the lentils

  • 1 1/2 cups green lentils
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • Fresh ground pepper

For the tacos


Instructions

  1. Soak the cashews for the Creamy Cilantro Sauce for at least 30 minutes while making the remainder of the recipe (for a high speed blender), or soak them overnight or the morning of if you think of it. The longer the better! (You also can make the sauce ahead — see instructions in the cilantro sauce recipe!).
  2. Place the lentils in a pot with 6 cups warm water. Bring to a low boil, then boil for about 15 to 20 minutes until just al dente (taste often to assess doneness). Drain, then stir in the olive oil, cumin, garlic powder, and kosher salt.
  3. Thinly slice the green onions. Thinly slice the cabbage. If using, chop the avocado.
  4. Meanwhile, make the Creamy Cilantro Sauce.
  5. Warm the tortillas according to the package instructions*. (We typically char ours on an open flame, but that’s not the preferred method with the One Degree tortillas.) To serve, top the tortillas with lentils, green onions, green cabbage, salsa verde, torn cilantro leaves, and cilantro drizzle.

Notes

*See How to Warm Tortillas for more!

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired

Keywords: Vegan tacos, Vegan taco recipe, Vegan lentil recipes, Vegetarian Taco Recipe, Vegetarian Tacos, Lentil Tacos, Lentil Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

14 Comments

  • Reply
    Katie | Whole Nourishment
    March 4, 2018 at 1:20 pm

    Wow, these tacos sound absolutely amazing! They’re right up my alley with the lentil filling, cilantro drizzle and salsa verde. Would love to have access to these organic tortillas too, but will have to wait until I’m back in the US for that.

    • Reply
      Sonja
      March 14, 2018 at 1:25 pm

      Unfortunately yes, I wish we could mail you some organic tortillas! Thank you so much and let us know if you try them out!

  • Reply
    Gena
    March 4, 2018 at 5:50 pm

    We made this into a bowl and added chayote squash., toasted pumpkin seeds, radishes, and bell pepper! Yum!

    • Reply
      Sonja
      March 14, 2018 at 1:24 pm

      Great idea to try it in a bowl as a “naked” taco — love it! We need to try this.

  • Reply
    Denise
    March 5, 2018 at 6:29 pm

    Had these tonight with my homemade salsa verde…so so good!!

    • Reply
      Sonja
      March 14, 2018 at 1:20 pm

      Homemade salsa verde would make these out of this world. THANK YOU for making them!

  • Reply
    Kabri Lehrman-Schmid
    July 16, 2018 at 12:34 am

    Made these – they were just awesome, even to my vegan-skeptical wife (we are not vegan). The cashew creme was delicious. We topped the tacos with homemade curtido (a must! https://www.mexicanplease.com/spicy-curtido-pickled-cabbage-slaw/). The lentils we surprisingly hearty and delicious, even using garlic powder over fresh garlic.

  • Reply
    Cammy
    July 24, 2018 at 2:02 pm

    These were so good and easy to make. I almost didn’t try them because I don’t have a high speed blender but my 30 year old Oster did just fine!

  • Reply
    Erica
    August 14, 2018 at 6:14 pm

    Delicious! I made this for my family last night for dinner, and it was loved by all. That doesn’t happen very often with three children with very different food preferences. I did make a few adaptations. We don’t like avocados, so we eliminated those. I also added a sautéed red pepper and homemade pico de Gallo. I also wedged a lime and served that with the meal. For some reason, my kids think it is really special to be able to add lime juice or lemon juice to their meal.

    • Reply
      Alex
      August 15, 2018 at 11:13 am

      That sounds wonderful! Glad you enjoyed it :)

  • Reply
    Deeksha
    February 2, 2019 at 7:32 am

    These tacos are so healthy with lentils, veggies and nuts, wowwww….. I have a teenage daughter who loves to eat all fancy junk food. I will definitely try your version of tacos for her.

    • Reply
      Sonja
      March 23, 2019 at 11:10 pm

      Haha, let us know what she thinks of these!

  • Reply
    Jenny Koops
    March 4, 2019 at 7:53 pm

    I was very skeptical that these would be anything better than okay because they sound so simple. But they were AWESOME! I only made the lentil ‘meat’ with what I had and treated it like a traditional Midwestern taco with cheese and salsa and peppers and it was so good! I can’t wait to try the yummy toppings this summer when they are more in season. But wow, so simple and good!

    • Reply
      Sonja
      March 23, 2019 at 10:08 pm

      Ahhh we’re so, so glad to hear that these surpassed expectations! Thank you so much for making them!

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