Slow cooker lentil quinoa tacos (+giveaway!)

Slow cooker lentil quinoa tacosUmmm, what happened to autumn? We seem to have skipped it altogether and jumped straight into winter. There was a ten degree drop in temperature from one day to the next last week (that’s like a 20 degree fahrenheit drop or something like that). Absolutely mental! I’ve been very tempted to put the heating on for the first time since the spring, but I usually try to hold out until nearer November. Instead, if these cold temperatures continue I’ll definitely be using my slow cooker more often – hot stews and soups are the perfect thing to warm me up. Anyway, look what I have for you today!

Vegan cookbooks giveawayYessss it’s another giveaway – sorry, I seem to be becoming a bit obsessed. But I’m guessing nobody’s going to complain about free stuff! These slow cooker lentil quinoa tacos come from a cookbook called Vegan Slow Cooking For Two or Just For You, which is full of vegan recipes for a small slow cooker that cooks just enough for a couple of people (though I’m sure you could adapt a lot of the recipes if you have a bigger slow cooker and more mouths to feed). I have a copy to give away today, as well as a copy of Home-Cooked Vegan Comfort Food. Both books are just the sort of cookbook I like – full of clear, easy-to-follow recipes and beautiful, full-page photographs. Obviously, being vegan cookbooks, there are some ‘speciality’ ingredients required for some of the recipes, like soy curls and non-dairy milk. However, if you’re vegan, I’m sure these ingredients will be staples in your kitchen already, and if you’re not vegan, you could always use non-vegan alternatives. And believe me, you’ll want to do whatever it takes to make these recipes – despite not really being a ‘breakfast person’, I’m in love with the breakfast section of each book. Coconut crème brûlée baked oatmeal? Oh my. Butternut squash pecan French toast? Um yes please. Thai massaman curry? Chocolate stout chili? Creamy green chile corn chowder? Okay we’re not in the breakfast section any more but I got carried away. There are so many recipes in these two books that I want to make. There are all sorts of recipes – main courses, sides, breads, sauces, dips, international recipes… these two books are all you need to get into vegan cooking. It was actually pretty inspiring for me to see what amazing things can be done without my beloved cheese! Slow cooker lentil quinoa tacosI’ve actually never cooked with quinoa before (it’s really expensive here) but I was expecting big things, and these lentil quinoa tacos didn’t let me down! The raw lentils and quinoa are simply cooked in the slow cooker for a few hours, and then you just add your choice of toppings and serve them in a taco shell or a soft tortilla. Even my meat-eating fiancé went back for seconds – I guess the fact that they look a bit meaty helps somehow. There were two perfectly generous portions.

Slow cooker lentil quinoa tacos

If you’d like to win a copy of both of these vegan cookbooks, use the Rafflecopter form below. UK mailing addresses only! This giveaway will run until midnight on Sunday 15th September.

a Rafflecopter giveaway


Slow cooker lentil quinoa tacos
Prep time
Cook time
Total time
Recipe type: Main meal
Yield: 2
  • 50g brown lentils
  • 50g beluga lentils, or more brown lentils
  • 50g quinoa, rinsed
  • 475ml water
  • 4 cloves garlic, minced
  • ½tsp hot chilli powder
  • ½tsp smoked paprika
  • Salt
  • Black pepper
  • Taco shells or soft tortillas, to serve
  • Your choice of toppings (I used lettuce and tomatoes)
  1. Add the first 7 ingredients (lentils to paprika) to the slow cooker, and mix to combine. Cook on low for 7-9 hours (mine required the full 9). Before serving, season to taste. Serve in taco shells or soft tortillas, and top with your choice of toppings.

Remember, if you didn’t win the giveaway you can always buy your own copy of the Vegan Slow Cooking book here, or the Home-Cooked Vegan Comfort Food book here.


  1. Miri says

    Quinoa’s great – you can use it anywhere you’d use couscous, it’s better for you (high protein, gluten-free, more vitamins and minerals), tastier, and it cooks quicker.

    And apparently you can combine it with lentils in a slow cooker to make pseudo-mince?!

    So apparently the cost really is the only drawback…

  2. says

    These look delicious! And so easy, which is a great bonus for those days when you don’t feel like slaving away in the kitchen. I will definitely have to try them – with this cooler weather, I am craving the warmth of stews and chilli and other lovely things from the slow cooker.

    Mashed potatoes have historically been my comfort food (or really terrible mac and cheese from a box, but shhh don’t tell anyone about that!) but lately I have also really been loving soups. A nice butternut squash soup with a little curry and just a touch of nutmeg always hits the spot!
    Emma recently posted…Fruit SconesMy Profile

  3. Laura says

    Yum! Out of curiosity, how big is the slow cooker you use? I just bought a 4 quart, and in the past I had problems cooking smaller recipes in a crockpot that was about that size. Then again it was also 27 years old, so maybe that was my problem.. :)

    • says

      Mine’s 3.5 litres (around 3 quarts), so actually a bit bigger than you were meant to use for this recipe, but it seemed to work fine nonetheless :)

  4. says

    I’m always on the look out for interesting vegan recipes so these books look great. Being a vegetarian, I find I end up eating far too much dairy. My go to comfort food is anything involving mashed potatoes, probably a veggie shepherds pie.

    We eat masses of quinoa and buy it in bulk from our local health food shop so it’s a bit cheaper.
    Choclette recently posted…Ren’s Victoria Plum CakeMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge