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This teamwork by lentils, mushrooms, and walnuts results in a mince that is just as hearty — and likely more flavourful — than your traditional one! Special thanks to your spice rack for the assist.

You will need

Serves 4

  • 500 g button mushrooms
  • 1/2 cup walnuts
  • 2 tablespoons olive oil
  • 1/2 onion, finely diced
  • 1 garlic clove, crushed
  • 1 teaspoon chilli flakes
  • 1-2 x 28 g sachets taco seasoning, or use seasoning recipe from this dish
  • 400 g tin lentils, rinsed and drained
  • 8 taco shells

Taco Toppings

  • 1-2 smashed avocados, or this guacamole
  • 1 cup cashew sour cream
  • 3 cups finely shredded iceberg lettuce
  • 2 cups diced tomatoes
  • 1 cup finely sliced red capsicum
  • 1 cup grated grated dairy-free cheese
  • 1/2 cup coriander, chopped, to garnish

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15 mins to prep

15 mins to cook

  1. Step 1

    Finely chop the mushrooms into tiny cubes, and use a food processor to grind the walnuts into a coarse crumb. Set aside.

  2. Step 2

    In a saucepan, heat olive oil over medium heat. Fry the onion, garlic and chilli flakes for 5 minutes, until the onion is translucent. Add the chopped mushrooms and fry for a further 5 minutes, stirring occasionally, until they begin to soften. Stir in the taco seasoning and 1/2 cup water and simmer for 30 seconds.

  3. Step 3

    Stir the lentils into the mushroom mixture, along with the ground walnuts. Cook, stirring, for 2 minutes, or until the mixture thickens. Remove from heat and keep warm until ready to serve.

  4. Step 4

    Meanwhile, heat the taco shells according to the packet instructions.

  5. Step 5

    Place all the taco toppings in separate bowls, including the hot lentil and walnut filling, and the hot taco shells. Serve straight away, filling tacos to your taste.


For a lighter lunch option, replace the taco shells with cos lettuce leaves!

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