Big Mac Lentil Tacos (Vegan & Gluten-Free)
- Samantha - @EasyVeganWithSam
- May 31
- 2 min read
Updated: Aug 1
Gluten-Free • Vegan • 30-Minute Meal
These crispy Big Mac Lentil Tacos are the ultimate easy vegan dinner! They’re loaded with seasoned lentils, melty vegan cheese, crunchy lettuce, pickles, and the BEST homemade Big Mac sauce.
If you love classic Big Mac flavours but want a simple plant-based meal, these tacos are going to become a new favourite! They’re made with budget-friendly pantry ingredients, come together quickly, and are perfect for busy weeknights. Whether you're looking for an easy vegan taco recipe, a high-protein meatless dinner, or a fun family meal, these lentil tacos check every box!✅ ✅ ✅
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Why You'll Love This Recipe
✅ Ready in just 30 minutes
✅ Made with simple pantry ingredients
✅ A fun vegan twist on a fast-food favourite
✅ Gluten-free and dairy-free
✅ Family-friendly and perfect for weeknight dinners
Kitchen Tools You'll Need (optional, but helpful!)
Ingredient Notes
Corn tortillas make these naturally gluten-free.
Brown lentils give these tacos the perfect hearty texture.
Vegan cheddar adds that classic cheeseburger flavour.
Pickles are what really make them taste like a Big Mac.
The homemade Big Mac sauce ties everything together and is worth making from scratch.
Frequently Asked Questions
❓Can I make these ahead?
The lentil filling can be made up to 4 days ahead and stored in the fridge.
❓Can I freeze the filling?
Yes. Freeze for up to 3 months.
❓Can I use flour tortillas?
Absolutely. Use gluten-free flour tortillas if needed.
More Easy Dinner Ideas
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let the meat cool before proceeding to maintain tenderness.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent a soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to maintain flakiness. If it becomes too soft, chill it and score the top lightly without cutting through.
Notes
1
Preheat oven to 425°F and line a baking sheet with parchment paper.
2
In a small bowl, mix together all of the Big Mac sauce ingredients and set aside.
3
Heat olive oil in a skillet over medium heat. Add onion and cook for 4–5 minutes until softened.
4
Stir in garlic, tomato paste, chili powder, paprika, garlic powder, cumin, salt, and pepper. Cook for 1 minute, stirring frequently.
5
Add lentils and vegetable broth. Mash about half the lentils with a fork or potato masher until the mixture resembles taco meat.
6
Cook for 5–7 minutes until thickened and slightly browned.
7
Press a thin layer of lentil mixture onto each corn tortilla and place them lentil-side up on the prepared baking sheet.
8
Bake for 10–12 minutes until the lentils are browned and the tortillas are crispy around the edges.
9
Add optional vegan cheese and bake another 2–3 minutes until melted.
10
Top with shredded lettuce, sliced pickles, and Big Mac sauce before serving. Enjoy!
Instructions
1 tin lentils (19 oz)
1 tbsp olive oil
1/2 small onion
2 garlic cloves
1 tbsp tomato paste
2 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/2 tsp cumin
1/2 cup vegetable broth
Salt & pepper
to taste
Lentil Filling
1/2 cup vegan mayonnaise
2 tbsp ketchup
1 tbsp pickle brine
2 diced pickles
1 tsp white vinegar
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 turmeric
pinch of salt
Big Mac Sauce
sliced pickles
shredded lettuce
vegan cheese
Topping
Big Mac Lentil Tacos
Creator
Samantha
Servings :
2-4 Servings
Calories:
Prep Time
10 min
Cooking Time
25 min
Rest Time
0 min
Total Time
35
How many corn tortillas?
How many ounces is a tin of lentils and what kind of pickles did you use? Dill?