Vegan

Vegan Smash Burger Tacos with Butter Chicken Lentils (soy-free, nut-free, gluten-free)

These vegan smash burger tacos are a 3-step, 1-pan dinner that is so easy to make! We use a lentil mash made in the food processor topped with no-cook butter chicken sauce to give them just an amazing flavor and all of the hearty, crispy texture of a smash burger.

vegan smash burger tacos with butter chicken sauce

So, I hopped on to the smashed burger taco trend, but of course I had to put my own spin on it. These tacos are topped with lettuce, onion, and my super delicious, one-bowl Indian butter chicken sauce. For the meat, we are using lentils and mushrooms seasoned with Indian spices, black pepper, garlic powder and some of the butter chicken sauce. All of those flavors and textures go so well together! These make a great starter for your dinner party too! Serve them as open faced tacos or slice to make kind of nachos with toppings and the sauce! Or fold them over to make mini quesadilla!

To make the butter chicken sauce, we just add all of the ingredients for the sauce to a bowl and mix really well. That’s it! The sauce is the dressing for the tacos and you’ll use some of it to season the lentil meat mixture

You mix the sauce, process the lentil mixture, so that the lentils break down a little bit are kind of like a spreadable consistency, and then you spread that coarse, meaty mixture all over the tortillas. Then, crisp them up on both sides in a skillet. Top these vegan smash burger tacos with some onion, lettuce, cilantro, and butter chicken sauce and serve.

hand holding a vegan smash burger taco with butter chicken sauce

The lentil mixture smells and tastes so meaty, it’s amazing, and the butter chicken sauce pairs incredibly with it! Together, they have this crisp texture and meaty flavor with a creamy dressing.

This is a super versatile recipe. If you don’t want to make the smashed tacos, you can add a little bit of vegan cheese in between, then fold the tortilla over to make mini quesadillas instead. You can also cook the lentil filling on a skillet until it is golden, and then use that to fill tacos, if you don’t want to make smash burger taco version.

You know I love Indian flavors, and I love my butter chicken sauce. I use it in several ways to make my Indian recipes, like butter chickpeas and vegan butter chicken. But I also use it in lots of fusion recipes, like butter chicken ramen, butter chicken lasagna, butter chicken enchiladas, and butter chicken bao. Today’s fusion recipe is a smashed taco. It’s super easy and very delicious, so do try these tacos.

butter chicken smashed tacos on a serving tray

Why You’ll Love Vegan Smash Burger Tacos

incredible, crispy smash burger texture and flavor in vegan taco form
lentil-mushroom meat is packed with Indian spices
1-bowl butter chicken sauce doesn’t need any cooking
naturally soy-free, nut-free, and gluten-free

close-up of a vegan smash burger taco with butter chicken sauce

More Vegan Tacos

Smoky Tofu Tacos
Cajun Gochujang Mushroom Quesatacos
Spicy Garlic Chipotle Jackfruit Tacos
Blackened Tofu tacos

Continue reading: Vegan Smash Burger Tacos with Butter Chicken Lentils (soy-free, nut-free, gluten-free)

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Vegan

Indian-inspired Masala Vegetable Pot Pie

This deeply seasoned vegetable pot pie has this amazing creamy white masala sauce that is flavored with from garam masala and other Indian spices! Topped with crispy, puff pastry rounds, this is a total comfort food casserole. (soy-free with nut-free and gluten-free options) originally published May 23 2017

close-up of masala vegetable pot pie in the baking dish

This veggie pot pie has all things I love: creamy, spiced sauce; loads of veggies and greens; and it’s topped with crisp, flaky biscuity puff pastry.

It is so easy to put together. The sauce comes together really quickly in a blender. Then, chop your veggies or use frozen vegetables for an even easier pot pie. Top with your favorite made-ahead biscuit dough or puff pastry sheets cut into rounds.

The hardest part about making this veggie pot pie is waiting to devour it as it bakes. It makes the house smell so amazing!

The masala cream is a simple blender sauce with cashews, non dairy milk, and spices, and it’s super versatile. You can use it to make a white sauce curry, bring to a boil to thicken, and add roasted veggies, baked tofu, baked veggie balls, chickpeas, cooked soy curls, etc.

You can also make this casserole into individual portions in small ramekins with a biscuit on each. Just bake for less time.

No matter how you make this, it’s an easy, crowd pleasing, fun pot pie casserole.
Wishing you all an amazing holiday season! If you’re looking for gifts for family and friends, do consider getting one of cookbooks!(some deals right now on some retailers).