These vegan smash burger tacos are a simple 3-step, 1-pan meal that is incredibly easy to make. Using a lentil mash made in the food processor topped with a no-cook butter chicken sauce, they offer an amazing flavor and the hearty, crispy texture of a smash burger.
I decided to put my own twist on the smashed burger taco trend. These tacos are garnished with lettuce, onion, and a delicious one-bowl Indian butter chicken sauce. The "meat" in this recipe consists of lentils and mushrooms seasoned with Indian spices, black pepper, garlic powder, and some butter chicken sauce. The combination of flavors and textures is truly delightful! These tacos can also make a great starter for a dinner party. Serve them open-faced, as nachos, or fold them over to make mini quesadillas!
To make the butter chicken sauce, simply mix all the ingredients in a bowl until well combined. This sauce serves as the dressing for the tacos and is also used to season the lentil "meat" mixture.
Process the lentil mixture in the food processor until it reaches a spreadable consistency, then evenly spread it on tortillas. Crisp up the tacos on both sides in a skillet, and top them with onion, lettuce, cilantro, and butter chicken sauce before serving.
The lentil mixture has a meaty aroma and flavor that pairs wonderfully with the butter chicken sauce. Together, they create a crispy texture and meaty flavor with a creamy dressing.
This recipe is highly versatile. If you prefer not to make smashed tacos, you can add some vegan cheese between the tortillas and fold them over to make mini quesadillas. You can also cook the lentil filling until golden in a skillet and use it to fill tacos if you'd rather not make the smashed burger taco version.
I love Indian flavors and my butter chicken sauce, which I use in a variety of recipes, including butter chickpeas, vegan butter chicken, butter chicken ramen, butter chicken lasagna, butter chicken enchiladas, and butter chicken bao. Today's fusion recipe is these smashed tacos.
These tacos are incredibly easy to make and taste delicious, so be sure to give them a try.
Cook for an additional minute, then use a spatula to press down the tortillas to ensure they stick to the lentil mixture. Allow the tortillas to cook for 5 to 6 minutes, pressing them down again after a few minutes.
Once the edges of the tortillas start to turn golden brown, check if the lentil mixture is also crisping up. Flip the tacos and continue cooking for another 2 to 4 minutes until the other side of the tortilla is crispy. Repeat for the remaining tortillas.
Once all the tortillas are crisped up, place them on a serving plate and top them with chopped onion, shredded lettuce, cilantro, a drizzle of the remaining butter chicken sauce, and a squeeze of lime. Serve with the remaining sauce on the side for dipping. See notes for storage and make-ahead instructions.
Ingredients needed for the lentil meat mixture include garlic powder, salt, black pepper, garam masala, and dried fenugreek leaves.
You will also need maple syrup for a touch of sweetness in the butter chicken sauce, ginger garlic paste for added flavor, mushrooms for a meaty texture (white, cremini, or portobello), onion for seasoning, hemp seeds for texture, lentils as a meat substitute (or chickpeas), corn tortillas (gluten-free if needed), and various toppings such as chopped red onion, shredded lettuce, cilantro, lime juice, and the butter chicken sauce.
To make the vegan smashed tacos, start by mixing the butter chicken sauce ingredients with half of the coconut milk, then adding the remaining coconut milk and letting the sauce sit while you prepare the tacos. Process mushrooms, onion, hemp seeds, and spices in a food processor, then add lentils and butter chicken sauce. Spread the lentil mixture onto tortillas and cook in a skillet until crispy and golden brown on both sides. Serve topped with onion, lettuce, cilantro, butter chicken sauce, and lime juice.
These tacos can be served on their own or with tortilla chips, rice, or jackfruit biryani. The recipe is allergy-friendly as it is nut-free, soy-free, and gluten-free. To make it coconut-free, use a different non-dairy milk. The lentil mixture can be made ahead of time and refrigerated for up to 2 days before cooking on the tortillas.
Avoiding Soggy Tortillas and Preparing in Advance
If you want to keep your tortillas nice and crisp, avoid pressing them down with mushrooms and onions before storing. The moisture from the mushrooms and onions will make the tortillas soggy.
Alternatively, you can prepare the sauce in advance and refrigerate it for up to 3 days. When you're ready to enjoy your tacos, simply assemble them with the pre-made sauce for a quick and easy meal.
sentence: Please remember to turn off the lights before leaving the room.
Don't forget to switch off the lights when you exit the room.
