Lentil Shiitake Barbacoa Tacos

Lentil Shiitake Barbacoa Tacos made with green lentils and dried shiitake mushrooms served in tortillas with your favorite toppings.

One of the foods I missed the *most* when I was in Germany over the holiday season was tacos!

Tacos aren’t really a big thing there, and finding ingredients to make them vegan is even harder.

So as soon as we got back to the US, I got back into the taco tradition. 

Yes, Taco Tuesday has become a bit of a weekly occurrence at F&V HQ. 

We have all sorts of taco Tuesdays on deck, depending on the mood and energy levels. 

There’s the lazy Taco Tuesday, where we open a can of beans and smash avocado on tortillas with a spoonful of salsa.

There’s the classic Taco Tuesday, where we emulate flavors inspired by the masters, Chipotle and Taco Bell, made healthier. 

Then there’s the creative Taco Tuesday, where we put plants in tacos that taste amazing that you maybe hadn’t thought of before. 

Lentil Shiitake Barbacoa Tacos are the latter, friends. 

These tasty tacos are made with green lentils and dried shiitake mushrooms served in tortillas with your favorite toppings.

They taste delicious on Tuesday or any day of the week!

What You Need to Make Lentil Shiitake Barbacoa

The first step to making these tacos is creating the Lentil Shiitake Barbacoa. 

If you’re like me, perhaps you’ve never had true barbacoa before. 

The word originates from the Caribbean, and refers to slow cooked meats that translates to…barbecue!

In this recipe, hearty lentils and tender mushrooms take the place of strips of meat in this plant-based variation. 

Here’s what you need to make Lentil Shiitake Barbacoa: 

• Eden Foods Green Lentils, dry
• avocado oil
• white onion, diced
• Eden Foods Dried Sliced Shiitake Mushrooms
• garlic powder
• reserved mushroom water
• coconut aminos
• pure maple syrup
• apple cider vinegar
• chili powder 
• ground cumin 
• dried oregano
• cinnamon
• Himalayan sea salt 

That’s it!

Eden Foods Products

I used Eden Foods Green Lentils and Eden Foods Dried Sliced Shiitake Mushrooms to create the hearty umami-forward filling of these tacos. 

Eden Foods Green Lentils are super rich in minerals and plant-based protein.

I love them because they hold their shape when cooking and don’t require any soaking before hand! 

They’re delicious in soups, salads, and dips, but I’m partial to them in tacos after this recipe! 

Eden Foods Dried Sliced Shiitake Mushrooms create the “meaty” texture of this recipe. 

I love them because they’re so convenient to have on hand in the pantry when you want to add mushrooms to a dish but don’t have any fresh shrooms. 

They’re also the only vegetable source of Vitamin D, something I am continually low on at my doctor visits! 

Soak these mushrooms and then add them to any recipe like you would fresh mushrooms.

Try adding them to soups, stews, and broths for a flavor and nutrition upgrade. 

Together in tacos, these two products create a terrific taco base that’s seasoned to perfection. 

Cook the Lentils

First, cook the lentils according to the package instructions.

You want them to be fully cooked for this recipe before moving on to the next step. 

Be sure to drain any excess water off and set them aside. 

Soak the Mushrooms

Add the dried mushrooms to a large bowl filled with warm water.

Allow them to soak for ~10 minutes to rehydrate.

When the mushrooms are done, drain them with a strainer and reserve ½ cup for the barbacoa.

If you forget to save the water, that’s OK, you can always use filtered water instead.

The excess mushroom soaking water will give the barbacoa a nice boost of umami flavor. 

How to Make Lentil Shiitake Barbacoa 

Now that you’ve prepped the lentils and mushrooms, it’s time to start on the plant-based barbacoa filling. 

Add the avocado oil to a large skillet over medium high heat.

Once it’s warm, add in the diced onion and sauté them for about 3 to 5 minutes, or until it’s translucent and fragrant.

Add in the soaked mushrooms and garlic powder and sauté everything for another 5-8 minutes, or until the mushrooms start to brown on all sides. 

Add all of the remaining ingredients (reserved mushroom water, coconut aminos, maple syrup, apple cider vinegar, chili powder, cumin, oregano, cinnamon, and sea salt) and mix everything well to combine.

Bring the mixture to a low boil, then reduce the heat and let the mixture simmer for 8 to 10 minutes, or until the water is mostly absorbed.

I like to stir everything frequently during this process to reincorporate the flavors. 

If the pan goes dry, add a splash of filtered water or vegetable broth to ensure nothing burns .

The barbacoa is done when it’s thick and bubbling without any excess water. 

Taste and adjust the salt and seasonings as desired before serving. 

Toppings for Plant-Based Barbacoa Tacos

Now it’s time to serve that lentil shiitake barbacoa in  tacos! 

Here’s what I love for serving: 

• almond flour tortillas
• sliced radishes
• salsa
• fresh squeezed lime
• cilantro 

That’s it!

How to Serve Vegan Barbacoa Tacos

Serve the Lentil Shiitake Barbacoa filling warm in almond flour tortillas with your favorite toppings. 

I love to add sliced radish, salsa, lime, and cilantro. 

However, the toppings are up to you, so add your favorites! 

Store the leftover lentil shiitake barbacoa taco filling in an airtight container separately in the refrigerator for 3-5 days.

Reheat and reassemble the tacos before serving.

If the leftover taco filling is too dry, add a splash of water before reheating in the microwave or on the stovetop.

Enjoy! 

More Vegan Tacos 

• Romaine Tempeh Tacos

• Cauliflower Chickpea Tacos

• Veggie Sausage Breakfast Tacos

• Dark Chocolate “Choco-Tacos”

• Roasted Carrot Tofu Tacos

I Want to Hear From You

If you make this Lentil Shiitake Barbacoa Tacos recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!