Vegan BBQ Lentil Tacos with Slaw (Print)

Smoky BBQ lentils in warm tortillas topped with crisp cabbage slaw for a satisfying plant-based twist on BBQ favorites.

# Components:

→ BBQ Lentils

01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups water
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup tomato sauce
07 - 1/3 cup vegan BBQ sauce
08 - 1 tablespoon tomato paste
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - Freshly ground black pepper to taste

→ Cabbage Slaw

13 - 2 cups green cabbage, finely shredded
14 - 1 cup red cabbage, finely shredded
15 - 1 medium carrot, grated
16 - 3 green onions, thinly sliced
17 - 1/4 cup fresh cilantro, chopped
18 - 2 tablespoons apple cider vinegar
19 - 1 tablespoon olive oil
20 - 1 teaspoon maple syrup or agave nectar
21 - 1/4 teaspoon salt
22 - Black pepper to taste

→ Tacos and Toppings

23 - 8 small corn or flour tortillas, vegan-certified
24 - Sliced avocado, optional
25 - Fresh lime wedges, optional
26 - Extra cilantro, optional

# Directions:

01 - In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.
02 - While lentils cook, heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute. Add cooked lentils, tomato sauce, BBQ sauce, tomato paste, smoked paprika, cumin, salt, and pepper. Simmer for 5-7 minutes until thickened and flavors meld. Adjust seasoning as needed.
03 - In a large bowl, combine shredded green and red cabbage, grated carrot, sliced green onions, and fresh cilantro. In a separate small bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour dressing over slaw and toss thoroughly to coat. Let rest for at least 10 minutes before serving.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a low oven until pliable.
05 - Spoon BBQ lentil mixture onto each warm tortilla. Top generously with cabbage slaw and optional toppings such as avocado and cilantro. Serve with fresh lime wedges.

# Chef Secrets:

01 -
  • The BBQ lentils taste so rich and meaty that nobody notices or cares that there's no animal product in sight.
  • You can have everything ready in under 45 minutes, which means weeknight dinners feel less like a scramble and more like actual cooking.
02 -
  • Don't drain your lentils too aggressively or they'll be dry—keep a little cooking liquid around to help the BBQ sauce coat them evenly.
  • The slaw tastes infinitely better if you let it rest for at least 10 minutes after dressing it; the cabbage softens just slightly and becomes more cohesive, not like a pile of raw vegetables.
03 -
  • Warm your tortillas right before assembly—nobody wants a cold, floppy taco, and a quick pan warm makes them pliable and slightly chewy instead of stiff.
  • Make the slaw 20 minutes ahead of time so the dressing softens everything slightly; it actually improves rather than sitting there looking sad and raw.
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