Best Vegetarian Lentil Taco Meat Filling Substitute Crock Pot Recipes

SLOW COOKER LENTIL TACOS (OR INSTANT POT)

Slow Cooker Lentil Tacos (or Instant Pot) image

These slow cooker lentil tacos are my favorite vegetarian taco recipe! The lentil taco filling is so easy to make in your slow cooker. You can also make these quick lentil tacos in your Instant Pot - see the instructions in the recipe notes below.

Provided by Kristine Rosenblatt

Time 3h10m

Number Of Ingredients 9

Ingredients

1 medium yellow onion (chopped)
2 cups lentils
4 cloves garlic (minced)
3 tablespoons chili powder
1 tablespoon cumin
½ teaspoon salt
¼ teaspoon black pepper
3 ½ cups water (or vegetable broth)
For serving: taco shells or tortillas, shredded cheese, tomatoes, shredded lettuce, sliced green onions, sour cream or plain Greek yogurt, etc.

Steps:

Add all ingredients to the slow cooker, stir.
Cook on high for 2 ½-3 hours or on low for 5-6 hours, stirring once about ¾ of the way through the cook time.
Serve lentil filling in taco shells or tortillas with desired toppings.

Nutrition Facts : ServingSize 2 tacos, nutrition info for lentil filling only, Calories 169 kcal, Carbohydrate 31 g, Protein 11 g, Fat 2 g, Sodium 240 mg, Fiber 8 g, Sugar 2 g

VEGETARIAN LENTIL TACOS (SLOW COOKER)

Vegetarian Lentil Tacos (Slow Cooker) image

Healthy, hearty taco filling that couldn't be easier to make! It's the perfect meatless dinner the whole family will love! Recipe makes about 4 1/3 cups.

Provided by Jaclyn

Categories Main Course

Time 3h40m

Number Of Ingredients 14

Ingredients

1 1/2 cups green lentils, (picked over and rinsed)
3 cups vegetable broth
1 (10 oz) can mild diced tomatoes and green chiles
1 Tbsp olive oil
1/2 cup finely chopped yellow onion
2 tsp minced garlic
2 tsp ground cumin
1 1/2 tsp chili powder
1 1/2 tsp ancho chili powder
1 tsp paprika
Salt and freshly ground black pepper, (to taste)
3 Tbsp chopped fresh cilantro
1 Tbsp fresh lime juice
Corn tortillas or crisp taco shells, lettuce, cheese, tomatoes ((for serving))

Steps:

Add lentils, broth, olive oil, tomatoes, onions, garlic, chili powders, and paprika to a 5 - 6 quart slow cooker. Season with salt and pepper to taste.
Cover and cook on high 3 - 4 hours on high or on low 7 - 8 hours.
Stir in cilantro and lime juice. Serve warm into warmed tortillas with toppings.

Nutrition Facts : Calories 145 kcal, Carbohydrate 23 g, Protein 8 g, Fat 2 g, Sodium 332 mg, Fiber 10 g, Sugar 2 g, ServingSize 1 serving

VEGETARIAN TACO FILLING VERSION II

Vegetarian Taco Filling Version II image

This is a great meatless substitute for the seasoned ground beef you find in many Mexican recipes. I find I've been making this recipe WITH the addition of black beans more and more. I use this over nachos, or as a filling for tacos, burritos, or enchiladas. Because of the wonderful spices in the mixture, I find that alot of my favorite "meat-eaters" really don't miss the ground beef at all!! ; >

Provided by Kozmic Blues

Categories Soy/Tofu

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons instant minced onion
1 vegetable bouillon cube
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (optional) or 1/4 teaspoon red chili powder, to taste (optional)
1 cup water
1 (14 1/2 ounce) can black beans, drained and rinsed
1 (12 ounce) package vegetarian ground beef (I like Boca or Litelife Gimme Lean)

Steps:

In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Add black beans and simmer another 5 minutes.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.

Nutrition Facts : Calories 176.1, Fat 3.8, SaturatedFat 0.5, Sodium 312.2, Carbohydrate 21.9, Fiber 7.5, Sugar 1.8, Protein 14.5