Easy Plant-Based Taco Night (With a Meat Option for the Family!)

Tacos are the ultimate customizable meal, which makes them perfect for plant-based eaters in meat-loving households. This recipe uses a delicious, protein-packed lentil-walnut taco "meat" for your plant-based filling. Want an even faster option? Try fajita-seasoned mushrooms instead! And if your family still wants meat, you can make a traditional ground beef version alongside it—no extra effort, just parallel cooking.

 Plant-Based Taco Filling (Lentil + Walnut)

1 cup cooked brown or green lentils (not mushy)

½ cup raw walnuts

2 tablespoons tomato paste

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon smoked paprika

Salt & pepper to taste

Optional: a splash of soy sauce or coconut aminos for umami

In a food processor, pulse walnuts until they resemble a crumbly texture (not powder).

Add cooked lentils, tomato paste, olive oil, and spices.

Pulse a few more times until combined but still textured.

Heat mixture in a pan over medium heat for 5–7 minutes to warm through and toast slightly.

Taste and adjust seasoning as needed.

Sauté fajita-seasoned mushrooms for a fast, flavorful plant-based taco stuffing!

Just slice mushrooms, toss with fajita seasoning (or a mix of chili powder, cumin, garlic powder, and smoked paprika), and cook them in a skillet with a little olive oil until tender and golden. That’s it!

They’re juicy, meaty, and perfect for a quick weeknight dinner.

  Optional Meat Version for the Family

1 lb ground beef or turkey

1 tablespoon olive oil

2 teaspoons taco seasoning

Salt & pepper to taste

In a separate skillet, heat olive oil over medium heat.

Cook ground meat until browned.

Add taco seasoning and a splash of water.

Simmer 2–3 minutes until well combined.

Shredded lettuce

Diced tomatoes

Salsa or pico de gallo

Avocado or guacamole

Vegan or dairy cheese

Vegan or dairy sour cream

Cilantro, lime wedges, jalapeños

Corn or flour tortillas (warm them up for extra flavor!)

Batch cook the lentil-walnut mix and freeze it for future taco nights, nachos, or burrito bowls.

Use pre-chopped veggies or salad bar toppings to save time.

Let the kids build their own tacos—they’ll love it!

Keep fajita mushrooms on hand for an easy plant-based swap any night of the week.

Try using my favorite Taco Stands https://amzn.to/4lvH8Xk

or My favorite USDA Organic 3 pack Sprouted Raw Walnuts https://amzn.to/4lm99jX

Try this recipe? Tag us on social media so we can see your version of taco night!

 Instagram: www.instagram.com/newday4greenhealth/

Use hashtag #4GreenhealthFamilyMeals so we can cheer you on!

 Stay tuned—we’ve got sheet pan dinners, pasta swaps, one-pot meals, and kid-friendly faves coming your way on 4GreenHealth