RECIPE VIDEO: Spicy Lentil & Walnut Tacos

Animals Australia

Animals Australia team

Last updated 30 June 2017

Delicious, high protein and fun to eat! Enjoy these tasty tacos for dinner or a weekend lunch with friends and family.

You can find this recipe and 100+ other delicious animal-friendly meals, snacks and treats in our #1 selling cookbook, Taste for Life!

Keen to get your hands on a copy? Taste for Life is available at some bookstores nationally and online through Booktopia and other retailers.

Spicy lentil & walnut tacos (page 99 of Taste for Life)


  • 500g button mushrooms
  • ½ cup walnuts
  • 2 tbsp olive oil
  • ½ onion, finely diced
  • 1 garlic clove, crushed
  • 1 tsp chilli flakes
  • 1-2 x 28g sachets taco seasoning (or see below for homemade seasoning)
  • 400g tin lentils, rinsed and drained

GUACAMOLE (page 163 of Taste for Life)

  • 1 tbsp jalapeno pickling juice (from jar of jalapenos)
  • ¼ red onion, finely chopped
  • ½ tsp salt
  • 2 large ripe avocados
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • ½ tsp salt
  • ¼ red onion, finely chopped
  • 3-5 pickled jalapeño chillies, finely chopped, to garnish (optional)

CASHEW SOUR CREAM (page 159 of Taste for Life)

  • 2 cups raw cashews (soaked)
  • Juice of 2 lemons
  • 2 tsp apple cider vinegar
  • ½ tsp salt
  • 1 cup water
  • 2 tsp nutritional yeast (optional, but recommended)


  • 8 taco shells
  • 3 cups shredded iceberg lettuce
  • 2 cups diced tomatoes
  • 1 cup sliced red capsicum
  • 1 cup grated dairy-free cheese
  • ½ cup chopped coriander, for garnishing


  • 1 tsp each onion
  • 1 tsp garlic powder
  • 1 tsp chilli flakes
  • 2 tsp dried oregano
  • 1 tbsp hot or sweet paprika
  • 2 tsp ground cumin
  • Salt and pepper to taste



  • Chop mushrooms into tiny cubes. Use food processor to grind walnuts into coarse powder. Set aside.
  • In saucepan, heat olive oil on medium. Fry onion, garlic and chilli flakes for 5 mins, until onion is translucent. Add chopped mushrooms and fry for 5 more mins. Stir occasionally, until they begin to soften. Stir in taco seasoning and 1/2 cup water and simmer for 30 secs.
  • Stir lentils into mushroom mixture, along with ground walnuts. Cook, stirring, for 2 mins, or until mixture thickens. Remove heat and keep warm until ready to serve.


  • Combine ingredients in blender and blitz until smooth and creamy.


  • Cut avocados in half, remove stones and scoop flesh into bowl. Add all remaining ingredients, except chopped jalapeños and mash together.
  • Garnish with jalapeño chillies, if desired.


  • Heat taco shells according to packet instructions.
  • Place all taco toppings in separate bowls, including hot lentil and walnut filling, and hot taco shells. Fill tacos and serve straight away.

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