Photo by Kate Lewis
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.
- 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.
Looking for some taco toppings? Try Half-Scratched Copycat Chili’s Salsa or my own Cauliflower Queso.
Slow Cooker Lentil-Quinoa Taco Filling from Vegan Slow Cooking for Two
Gone longer than 9 hours? Add some extra liquid so your dinner doesn't burn. - soy-free, gluten-free, oil-free
Ingredients
- 1/4 cup (48 g) brown lentils
- 1/4 cup (48 g) beluga lentils or brown lentils
- 1/4 cup (43 g) quinoa, rinsed
- 2 cups (475 ml) water
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 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)
Instructions
- 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.
Jeannie says
This is a great idea for a book. I really dislike halving standard-size recipes, so it will be nice to have a book of tried and true recipes suitable fro small crockpots. Good luck with it!
Kathy Hester says
I’m glad you like it. There are quite a few 1 1/2 to 2 quart recipes you can try out on the blog too!
Jessie B says
Looks delicious! If I use a larger slow cooker (I think mine is 6 quarts), do I have to make any adjustments?
Kathy Hester says
You definitely will. You can either triple the recipe and freeze the leftovers or some people have put a 2 quart pyrex dish in their larger slow cooker and add water around ten outside of it to make a water bath. Tell me which one you end up using.
Wendy says
Is there going to be a kindle version of the book?
Kathy Hester says
Yes, there will be a Kindle edition and it usually lists at release or just a little bit before.
Wendy says
I still haven’t seen a kindle version, did something happen?
I also haven’t seen the book available for purchase in Canada.
Abby says
Do you use dried lentils, or have they already been cooked?
Kathy Hester says
These use dried lentils. You could use leftover cooked ones though, but you’d want to reduce the cook-time some.
Maggie says
I added a bit of cumin to this recipe. That’s what gives it a taco flavor!
Arminda says
Thanks for the cumin tip, Maggie! Making these today 🙂
Arminda says
These were absolutely delicious! I shared my experience making them without the aid of a slow cooker because I didn’t plan ahead (typical), but was delighted with the results all the same!
http://yumveg.com/2013/08/lentil-quinoa-taco-filling/
Alicia C. says
I didn’t make it to the seven hour mark; it already looks done, and ready to eat. Will it be a problem if I don’t cook it through the full seven to nine hours? I’ve so far cooked it for about four and a half hours; water is gone, everything looks hearty, and it looks like it’s slowly starting to burn a little bit at the top where the food touches the edge…
Kathy Hester says
It should be fine if the lentils are tender and the quinoa cooked though. Your slow cooker may run a bit hot so you might want to add an additional 1/2 cup water next time if you need it to all day due to work.
Alicia C. says
Thank you!
Andrea says
1/4 cup (48 g) brown lentils
1/4 cup (48 g) beluga lentils or brown lentils
so 1/2 cup of lentils total?
Kathy Hester says
Correct. If you use only one kind of lentils you will use 1/2 cup of that one kind. If you use 2 kinds 1/4 cup each.
Becca says
Can I use green lentils? Or split lentils? Should they be whole dried?
Kathy Hester says
The recipe as written is for whole brown lentils and whole beluga lentils. Whole green lentils should be fine.
Geoffrey Morse says
Is adding water inc the slow cooker required? If so, how much?
Kathy Hester says
Yes it’s called for in the recipe on the page and is 2 cups (475 ml) water.
Arlene says
I added sauted onion and some other things I hope it will be great
Emily says
Great recipe!! Thanks for the idea. I found adding a cup or so of tomato sauce added a lot of flavour, along with cumin and ground coriander.
Kathy Hester says
That sounds like a great addition. I smother mine is salsa 😉
Laura says
Just thought I would ask can this recipe be doubled or tripled for bigger families?
Kathy Hester says
Absolutely! Just use a larger slow cooker like a 3 1/2 or 4 quart.
Cat says
How long should I reduce the cooking time by if I am using sprouted lentils?
Kathy Hester says
I’m not really sure and it would depend on what kind. With the slow cooker recipes they will hold well even if the mixture is ready. The only change I think you may need to make is to use a bit less water.
Max says
I loved this recipe! I added cumin, as Maggie suggested, and a little more chili powder than called for. I also tried using some red lentils, which seemed to work out just fine. I think I might just have to check out your book! Thanks for the recipe.
Marci says
This looks fantastic Pinning!
Katharine in Brussels says
Hi Kathy, fantastic recipe. Even with a family of 4 (and growing) thanks to this recipe I am getting the Kindle version of this book since I’ll be on maternity leave beginning at the end of February or early March. There is nothing like putting ingredients in the adorable little crock slow cooker sometime after breakfast, putting it on high, and having a unique lunch ready once or twice a week to alternate with the freezer meals I already made. It’s so nice to eat freshly made food instead of pulling everything out of the freezer… and trying to remember to do that about an hour before lunch to bake on time… So here is another audience who would appreciate this book: stay at home parents who are having lunch alone at home or a parent plus one or two small appetites for the second portion. Every new mother who is facing another day alone in a high-stress job (newborns!) should have something lovely to look forward to, a treat just for her. Talk about beating the baby blues. Thank you.
Rachel @LittleChefBigAppetite says
Yum! This looks so hearty and delicious!
Christin says
Doubled this recipe and made in a larger crockpot and it was completely cooked in just under 3 hours. Also, I wanted a little more flavor (and I’m lazy), so I ended up tossing in some packaged seasoning which worked well 🙂
momofavegan says
Yummy. Just made it for my son and he had 4 tacos. I added chili powder, curry, cumin, garlic, onion, and salsa and doubled the recipe. I found vegan gourmet ™ cheese and he said it was better than daiya.
Will try the black eyed peas sloppy next.
Sara says
Mine seems done and it’s only been about 4 or so hours. The water is all absorbed and it is starting to stick to the bottom of the crockpot. Excited to try it.
Kathy Hester says
Some of the slow cooker recipes are ready tok eat early. I mark them as being able to cook longer for work days. I hope you liked it.
Stephanie says
Made these for dinner. These were fantastic. I have tried making tacos with meat substitutes before and never was impressed. These were so tasty that even my meat loving husband liked them. I added the cumin and tomato sauce like other reviews mentioned and I used vegetable broth instead of water. I will make these many times!
Nick says
Made this for the next few days of food. It’s really good, and simple! I modified it a bit. I added a lot more chili powder (I like spicy things), a lot more garlic, nutritional yeast and replaced water with vegetable broth! Thanks for the recipe!
Becky Striepe says
This looks so good, Kathy! I’m always looking for new taco fillings.
Dianne's Vegan Kitchen says
I’ve made this recipe a few times. I love it!
Linda says
This sounds delicious, can this be made in the IP on pressure?
Thanks
Kathy Hester says
They should work, you just will need to adjust the liquid a bit. I’ll see if I can’t make some in the IP this week and/or let us know how they turn out!
Linda says
Thanks Kathy. I will have to give it a try this week also.
Melinda says
Made this tonight and it was great!!! Thank you for sharing! I randomly ended up spreading a few scoops out over some parchment on a cookie sheet. Baked it at 375 for about 25 minutes. Added a nice crisp bite to it! Certainly not a necessary added step, just something we tried that turned out really good! Making this in bulk and freezing for sure! Thank you!!!
Hazel says
This is so good! Thank you for reminding me of it. VEGAN SLOW COOKING FOR TWO Is my all time favorite cookbook. Ive been spending time recently with the Instapot and I forgot how easy and great tasting food I can make in that small slow cooker. I’m still excited about the Instapot but my trusty slow cooker is on the counter for awhile.
Isabella says
Do you need to soak the lentils before cooking them in the slow cooker?
Kathy Hester says
No you do not soak the lentils for this recipe.
Kimi says
I don’t have a slow cooker. If I want to make this in my Instant Pot, how much time do you recommend?
Kathy Hester says
I’d try 10 minutes on high.
Shawn says
Do I drain the liquids after 9 hours when it’s done cooking?
Kathy Hester says
If there is a lot of liquid you can drain it.
Susan says
Kathy this looks amazing! On what setting and for how long should I cook this in the instant pot? Thanks!
Kathy Hester says
I haven’t tested it in the Instant Pot, but here’s a similar recipe that has Instant Pot instructions: