I make these slow cooker lentil tacos all the time in my 2 quart slow cooker. This vegan taco meat substitute is 100% plant based, gluten-free, soy-free and has no added oil. This easy vegan taco recipe is hands off and can cook while you’re away for the day and is a great change from refried bean tacos.
Slow Cooker Lentil-Quinoa Taco Filling contains no soy or gluten yet, has an almost meaty texture that tacos love. This filling is also a great place to stash some shredded greens, fresh chopped summer squash, and more seasonal goodies from your market.
You can cook them with the other ingredients in the slow cooker, or add them raw to freshen it up a bit. Let your imagination guide you. It’s just so easy to throw everything in the slow cooker and then go to work, run errands, or just spend your time knocking things off your to-do list.
Serves: 6 tacos
Serving size: ½ cup
Fat: 0.5 g
- ¼ cup (48 g) brown lentils
- ¼ cup (48 g) beluga lentils or brown lentils
- ¼ cup (43 g) quinoa, rinsed
- 2 cups (475 ml) water
- 2 cloves garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 6 soft or hard corn taco shells (use gluten-free shells to make this gluten-free and use fat free soft taco shells to keep it oil-free)
- Add all the ingredients except the salt, pepper, and taco shells to the 1½- to 2-quart slow cooker and cook on low for 7 to 9 hours.
- Before serving, add salt and pepper.
- Taste and adjust any of the seasonings as needed.
- Serve in taco shells with lettuce, tomatoes, salsa, or any of your other favorite taco toppings.