Friends, I’m so excited to share this recipe with you! What started as a “tempeh taco ‘meat'” experiment/flop turned into a major success.
Without further ado, let’s make vegan “barbacoa!”
I was initially hoping to make tempeh taco meat. But because tempeh benefits from some sweetness in a marinade/sauce, I just couldn’t get the flavor right.
So I pivoted and remembered how the mixture of carrots and lentils in my Best Vegan Pulled “Pork” Sandwich blew me away. I decided to try to morph that recipe into vegan “barbacoa.” Total win!
The base of this 1-pot recipe is onion, garlic, shredded carrots, and cooked lentils (I used canned to save time). The smokiness comes from ground smoked paprika, cumin, and cloves. And the heat comes from chipotle peppers in adobo sauce – a favorite ingredient for adding smoky, earthy spice.
To balance the spice and smokiness, I added some coconut sugar for sweetness, lime juice and apple cider vinegar for acidity, and coconut aminos for that “umami” flavor. Then I let it simmer to deepen in color and flavor until it was tender, delectable, and insanely flavorful. Like whoa.
Note: Learn more about the history of barbacao here.
I hope you guys LOVE this “barbacoa!” It’s:
Tender
Smoky
Flavorful
Spicy
Hearty
Satisfying
Easy to make
& Super delicious
This would make the perfect topping for dishes like tacos, taco salads, nachos, and more! And I think it would be insanely delicious inside enchiladas (added to my recipe list!) and taquitos (find a version in our cookbook!).
This barbacoa is delicious on its own, but it would also pair extremely well with things like my 5-Ingredient Ginger Beer Margaritas, 10-Minute Chimichurri Sauce, Mexican Quinoa Salad, Kale Chip Nachos, Vegan Mexican 7-Layer Dip, and Grilled Corn with Sriracha Aioli. And if you’re into vegan meat substitutes, be sure to check out my Eggplant Bacon, Coconut Bacon, Tempeh Breakfast Sausage, and Quinoa Taco Meat!
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram! We’d LOVE to see what you come up with. Cheers and happy cooking, friends!
1-Pot Vegan “Barbacoa”
Ingredients
BARBACOA
- 2 Tbsp olive or grape seed oil (or sub water)
- 1/2 medium white or yellow onion (minced)
- 3 cloves garlic (minced)
- 1 1/2 cups cooked green or brown lentils (I used canned, rinsed and drained)
- 1 1/2 cups packed finely shredded/grated carrots (I used my food processor + grater attachment)
- 2-3 Tbsp coconut sugar or organic brown sugar
- 1/2 tsp each salt and black pepper (plus more to taste)
- 1 1/2 tsp ground smoked paprika
- 2 tsp ground cumin
- 1/4 tsp ground cloves
- 1 1/2 tsp dried oregano
- 1-3 whole chipotle peppers in adobo sauce (canned // plus 1-3 tsp adobo sauce as original recipe is written // more or less to preferred spice level)
- 2 Tbsp coconut aminos (or sub 1 Tbsp or 15 ml tamari or soy sauce if not GF)
- 3-4 Tbsp lime juice
- 1-2 Tbsp apple cider vinegar
- 1/4 cup water (more as needed)
- 2 dried bay leaves (optional)
FOR SERVING optional
- Corn or flour tortillas
- Shredded red cabbage
- Sliced radish
- Cilantro
- Lime wedges
- Hot sauce / Salsa / Chimichurri
Instructions
- Heat a large skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned.
- Next, add cooked lentils, carrots, coconut sugar, salt, pepper, paprika, cumin, cloves, oregano, chipotle peppers + adobo sauce (start with 1 tsp for low spice level), coconut aminos, lime juice, apple cider vinegar (start with lesser amount), water, and bay leaves (optional). Stir to combine.
- Cover and cook over medium-low heat for at least 15 minutes (or up to 30-40 minutes on low heat) or until the carrots are tender and the color has deepened. Stir occasionally and add more water as needed if it dries up.
- Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, lime for acidity, coconut aminos for “umami” flavor, or chipotle peppers for spice. I added more chipotle pepper, adobo sauce, coconut aminos, lime, paprika, and salt.
- Optional: Scoop half of the mixture into a food processor and (using the “s”-shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.
- Serve the mixture on tortillas (I used corn tortillas heated over an open flame for 20 seconds on each side). For toppings, I went with shredded red cabbage, sliced radish, and cilantro. Serve with lime wedges or hot sauce for more flavor.
- Store leftover “barbacoa” covered in the refrigerator for 4-5 days or up to 1 month in the freezer. Reheat on the stovetop until hot, adding water as needed to add moisture back in.
Notes
*Recipe loosely adapted from the talented Serious Eats + Gimme Some Oven.
Allison says
Made this for dinner last night. It was delicious. I started with one teaspoon of adobo sauce as recommended, and I thought it was pretty dang spicy. I liked it but definitely needed some avocado, cabbage, cilantro, radishes to cool it down. I try to catalogue food I can make for non-plant-based eaters when they come over to my house, and I definitely think this is a winner…something anyone will enjoy! Thanks, Dana!
Kim Toohill says
I made this tonight for my husband, my sister and me. The reviews were overwhelmingly very good. It was beautiful to look at, the texture was very pleasant, and the pow! of the spices and seasonings were perfection. Thank you for this amazing recipe.
Kelli says
Omg! This was hands down the most delicious barbacoa taco I’ve EVER had. Period. Vegan or not, it was amazing. Thank you for never disappointing and giving us simple to prepare meals that remind us of our meat eating days with out all the guilt. I love this website. It’s our go-to when we need to try something new. Kudos!!
michelle says
Thank you for this easy deliciousness. The flavor is authentic, the texture is great. It’s cheap and filling and there were leftovers (mixed those in w/a tofu breakfast scramble and topped w/avocado – OMG!). When making I was generous with all the spices and ate them street style with chopped cilantro and onions, and a dash of habanero sauce. Making it again this week.
Sarah Baran says
I made this last night and just about died and went to heaven, it was SO. GOOD. I think I ate like 7 tacos.
I never would’ve thought of adding carrots to lentils to get a meaty result, but there was something about the carrots really created some texture magic. This was probably one of the most successful meat-substitute recipes I’ve ever made! I had pre-shredded carrots and pre-cooked lentils from Trader Joe’s which made this an absolute BREEZE to make. I did have to babysit the barbacoa while it simmered as it started to dry up and stick to my pan (which may be because I have terrible nonstick pans), but keeping an eye on it, stirring regularly, and adding water fixed it right up!
I didn’t have chipotles/adobo sauce handy, so I sort of DIY-ed that part of the recipe with a bunch of spices, which didn’t really work. If you’re like me and you like your food really zesty and spicy, definitely include the chipotles and adobo sauce!
Thank you so much Dana for ANOTHER favorite go-to recipe! I’ll definitely be making this again! <3
Tash says
Will red lentils work instead of green or brown?
Kay says
I used red lentils because it was what I had in the house. Worked like a charm!
raelene says
wow! this was delicious! I’m thinking I might have this at my wedding reception on the taco bar!
Casey says
Since I tend to chase squirrels at random times of the day and particularly while I was grocery shopping, I forgot to pick up the chipotle peppers in adobo sauce. So, to make up for that, I used Adobo Seasoning, Ground Chipotle, and Liquid Smoke. Turned out tasty and next time the squirrel chasing will be more victorious.
Amy says
I just made these tonight and they were so, so, easy. I used canned organic lentils and pre-shredded carrots. They were spicy and delicious and I’m excited to have a new taco recipe!
Raluca says
I’ ve just made the recipe and it was delicious!
Thank you!
B says
FANTASTIC!!! Spices are amazing! You are amazing! With much gratitude!
Kira Andersen says
This was just so amazingly tasty, my boyfriend who is somewhat skeptic to vegan food loved it, and so did our 2-year old son! In general your recipes are becoming regular dishes that we cook during the week, thank you for making them!
Christina Hamilton says
Flavor is excellent. Jumped to maximum spicy recommendations and my mouth is very happy. I would really like another serving, but I am afraid that would push me over to uncomfortably full. Will definitely make again and again.
Nelima says
This recipe is absolutely delicious and very easy to make. Loved every bite of it.
Tina says
I just made this for my fiancé and I and we ABSOLUTELY LOVED THEM! The only thing I will change for the future and WARNING to anyone making them, they were VERY VERY SPICY. I used 3 chipotle peppers and chopped them and I’m curious if that was the issue. I am probably going to use 1 next time and not chop it and take it out after cooking. Aside from the spice it’s definitely a new staple!
Joelle says
The texture on this (when put through the food processor) was great, and it was a very filling dish. It is flavorful, but it was not my favorite flavor – there was a sweet/sour tang that I didn’t enjoy. I’ve never had barbacoa so I can’t make a comparison, it’s just not what I was expecting nor was it something I especially liked. If I made it again, I would start with less sugar (I used 2 T per recipe) and vinegar and add in smaller increments.
Kelly says
This is my new favorite recipe! (the texture, the lime combined with the chipotle…. sooo good!) Made it tonight and it was my first time using lentils as meat sub- I usually buy faux meat crumbles or just use beans, but I am absolute convert. I’ve been following you for awhile- you’re my go-to recipe blog. Thank you thank you!
Nolan says
This made for an amazing stuffing for vegan enchiladas!
Ida says
Wow, so good! I had a small can of chipotles en adobe and I ended up only using a bit of the sauce which was just perfect! I froze the rest in an icecube tray with a lid. Also made a batch of cashew mayo to go with – perfect!
Rachel Solano says
Just made this!! It is scrumptious — served it with rice and fresh pico de gallo. Thank you for posting – I will definitely share the recipe. ??
Kim says
This is the first time I’ve used chipotle peppers and I misread the recipe as 1-3 tablespoons of adobo sauce. Good thing I only used one! Although it was on the hot side, this recipe is delicious! My husband, who hates lentils, was pleasantly surprised. I’m definitely making this again but will be sure to use the teaspoon. Ha!
Rin1324 says
Making this right now and it is not turning out well .. It just looks gross and smells a bit strange >-<
You can still see raw carrots and lentils.. the colors… it is not turning out red like yours.
Any suggestions?
Ashlyn says
Made this tonight and ate it lettuce-wrap style. SOOO GOOD. So flavorful and easy to make. New staple :)
Danica Kochman says
Dana- I love love love these tacos. Ive made them few times, the leftovers freeze well! Ive used them as toppings for a taco salad, and as a filling in enchiladas. I think it would also be really good as sloppy joes.
I do have a recipe suggestion for you, fish tacos! I have been tying to develop a gf, vegan, non-fried fish tacos and have failed miserably. If there is any woman who is up for the job, it is you! I am thinking something with jackfruit or heart of palm as the base, but I am not sure if that is too heavy. If this is something that inspires you I would be so so so grateful!
Thank you so much for your blog and recipes, I have been following you for about 2 years and have cooked 90% of your recipes, all of which are simple and delicious. I appreciate your consideration for all eaters, and creating truly innovative, plant based healthy yummy food! I have even gotten my picky husband into eating veggies and branching out of his pizza and pasta only diet.
Best
Danica
Lina says
This was such a fingerlicking good dinner! Thank you so so much for this yummy recipe.
We’re so glad you enjoyed it, Lina! Thanks so much for the lovely review!
Ethany says
I made this for dinner last week and it was amazing!! We ate it on tortillas the first night and it re-heated wonderfully with left over confetti rice salad. Easy and delicious. I would definitely recommend it.
Sarah Taylor says
As a household that is not vegetarian/vegan who is working to incorporate more whole foods and meatless dishes I have to say, this was AMAZING! I made this last night exactly as the recipe called and enjoyed every bit of it. I tend to like spicy food and I might have gotten a little aggressive with the chipotles – I did add some greek yogurt and it helped bring some of that heat down. One of the best suggestions was processing half of the lentil/carrot mixture. I really like the texture of it – and think next time I might actually puree all of it!
Next time I will definitely double and save some of it to make and eat throughout the week to add to burritos, etc.
Yummmmmy! Thank you, thank you!
This was so good – thank you for a delicious vegan recipe!
Krfish says
Holy YUM! Loved this! Made a Spanish rice, mixed the “barbacoa” with it and used leftover green chili “cheese” (from your mac recipe!) ate with corn chips!
I plan to make this for our Labor Day “BBQ” any tips or tricks for making this bulk. Possibly in a crockpot?
Hi! Saute the onion and garlic on high heat in the crockpot, then add the rest and let it simmer on low for several hours! Let me know how it goes.
Jo says
This recipe is amazing!! My vegetarian daughter loved it and my meat eating husband went back for seconds!! It’s a keeper recipe. I followed the recipe as written. It was so easy to make. Thanks
Kaitlin says
How many does this recipe serve? 5 if everybody gets one taco? would that be ok if I have other side dishes to go with it?
Yes, 5 if serving one each but you could always double the recipe or make a side to go with! Happy Cooking!
Lauren says
I must say – Barbacoa was my absolute favorite at Chipotle before going vegan. I also used to make a version of chipotle’s barbacoa in the crockpot in my past life. I had not been interested in trying to find a vegan recipe for it, as the last time I made it, Kansas lost to Villanova during March Madness in 2016.
I think I am finally ready to move on. This recipe is so amazing!! The flavor is perfectly smoky and the chipotles have amazing flavor. The combination of lentils and carrots provide the perfect meat substitute.
I love my meals to have a lot of flavor, so I added a bit more of each of the spices – but it probably wasn’t necessary. I think I added a touch too much smoked paprika, which I could have scaled back. I also pulsed it all in the food professessor rather than half and it was perfect. I served it as a taco salad paired with quite a few toppings and a cashew pimento cheese sauce, which added quite the punch.
What a great recipe!!
Becca says
Minimalist Baker is my favorite source of vegan recipes, and I’m excited to try this recipe. I would love to do so in my Instant Pot. Any ideas on how best to do that?
Hi Becca! Saute the onion and garlic on high heat, then add the rest and let it simmer on low for several hours! Let me know how it goes.
Karolina says
This recipe is fantastic, I made it for dinner last night. It didn’t have the deep color that yours has in the photos – it was more orange – but tasted amazingggg nonetheless. Thanks for the recipe!
Katelyn says
I made this but subbed a leftover batch of chopped up black eyed peas for the lentils. I also added half a dos equis beer and tablespoon of honey for flavor and to tone down the spice and they turned out GREAT. If not gluten free, I highly recommend the beer or a gluten free beer. It adds a nice depth of flavor.
Sean says
I’ve never left a review on recipes before, not because I don’t think it’s important to give feedback, I’m just lazy. This is by far one of the best and easiest recipes I’ve made off the interwebs in a minute. Great job! I always have cooked French lentils in my fridge and carrots are one of my favorite snacks so this worked out great!
Taryn says
This recipe is incredible! So flavorful and so simple.
Shelley says
My hubby and I made this tonight and it was delicious. We used jalapenos instead of chipotle in adobe but added chipotle sauce. Also, we used fresh orange juice instead of water and skipped the sugar. We topped the tacos with fresh avocado. The result was happy bellies!
Denorah says
I just recently became vegan and I CANNOT wait to try this recipe. My question is, why only pulse half of the finished mixture in the food processor? Should I then add it back to the other half? Thanks in advance!
Hi! It’s to create a more cohesive texture having half of it, which we prefer. Yes, add the rest of it back to the the other half!
lizbee says
this is SO good. I didn’t have cloves so used allspice, and it was delicious anyway. I’ll stock up on cloves and see if it makes a difference, but I’d be surprised if this dish can get better! Perfect combination of sweet and spicy. mmmmm
Lindsey says
So so good! Made this for dinner tonight with your Chimi Churi sauce, cabbage, cotija cheese, radishes and lime. We all loved it and will be definitely making this again! Thank you.
Diana says
OMG this was delicious! I made this last week and like another commented noted I also cut the chipotle peppers. I had a total of 4 chipotles plus spoons of the adobo sauce and it was hot haha I didnt have any soy sauce so it was the only thing I omitted from the recipe. All the recipes you make are absolutely delicious and they always come out great! Keep them coming :)
Meg says
Loved this! I made this on Friday night for dinner and ended up eating all of it by the end of the weekend! Going back to the store today for an onion so I can make some more :) I’m not sure if I just messed up the seasonings, but mine didn’t really remind me of barbacoa at all, it was just a really delicious taco filling! I served it on corn tortillas topped with your roatsted jalapeno queso, yum!
Chloe says
Oh my goodness this is AMAZING! My eyebrows were completely raised after the first bite lol. I would agree with others who said to start with one pepper though – I actually doubled the recipe and only used one pepper and it was still VERY hot to me and I took out the pepper halfway through. I also sautéed diced portobello mushrooms in the beginning with the onions to add another sort of meaty texture, and avocado on top at the end which helped with the spice. If you have a spiralizer I recommend using it to help shred the carrots, it made it super easy.
Anyway the flavor of the barbacoa is just to DIE for, I’m definitely going to try it in other dishes. Maybe mixed with chunks of potato and served with spanish rice, on a bun, in a burrito… I may never stop eating this.
Nicole says
This was so so so good! Please continue to share recipes like this one. Hit the spot big time!! Thank you!
Brittany L. says
I tried this recipe last week and I must say, it is simply AMAZING!! It’s so tasty and flavorful, and adding the chimichurri sauce made it sing! This will definitely be a regular meal for my family!
Emily M says
This recipe was DELICIOUS. It was much easier to make than I was anticipating, and the results were fantastic. I shared it with some skeptical (read – afraid of vegan food) friends, and all agreed that it was a hit, and demanded to know where the recipe was from. The longest part of the recipe is in the prep, but if you buy the carrots pre shredded, it will cut down on that time as well. I did accidentally burn the lentils as I was not watching the pan closely, and the water dried up. But in the end, that charred flavor added some extra umami (mostly because I caught it in time so that the dish wasn’t ruined) so my advice would be to watch out for that!! But definitely make this recipe, I loved it, and will make it again in the future.
Dorothy says
Big fan of yours, here ?
I made the recipe last night–my boyfriend and I loved it! Not only was it incredibly easy to put together, but I adore the intensity of flavor. I made corn tortilla tacos with your barbacoa as the base, topped with red cabbage, radishes, fresh onion, lettuce, cilantro, and avocado! The fresh crunchy toppings played so well with the extremely savory/meaty barbacoa.
My Thanks for all your beautiful recipes!
Lucy says
I made this for dinner. Followed the recipe exactly as posted and I really wanted to love it, but I unfortunately didn’t. Not sure if something went wrong with mine. I found it personally way too spicy. If you are trying out this dish, start with one chipotle and increase the heat as desired.
Caitlin Rayhart says
I made this and loved it so much!!!! I couldn’t get it to come together as much as yours did in the picture or get that deep red color even though I loaded it up with smoked and regular paprika. FYI it makes and excellent taco bowl over brown rice with avocado slices, diced tomato, radishes, chimichurri and a squeeze of lime.
I wanted to know if you know how it freezes?
Hi! Yes it does! It will keep up to 1 month in the freezer. Reheat on the stovetop until hot, adding water as needed to add moisture back in.
Tania says
I made this filling as part of my burrito bowls for dinner last night. I also used some young green jackfruit to give it some meatiness, so I halved the amount of carrot. I found the finished product to be a bit too acidic with the vinegar and the lemon juice, but I tend to be sensitive to acidity. I just added some more sugar to cut it a bit, but maybe it wouldn’t have been as acidic had I used all the carrot. Otherwise, it was super flavourful and I will definitely be making it again!
Therine D says
Definitely one of my favorite recipes! I served it to a friend on Sunday and she kept saying, “Are you sure this isn’t meat?!” Well done, Dana!
Jessica says
I took a few liberties when I made this so I don’t know if my rating is actually that accurate but spices, flavors, and texture were wonderful!…
1. I used a bit more carrot than called for (because I didn’t wanna put a weird nub back in the fridge) so I decreased the amount of sugar. I probably ended up using about 2 cups of carrot and 1-1.5 tbs. of sugar.
2. I couldn’t find canned lentils (or I’m blind) so I used about half a cup of dried lentils and added about 1.5 cups of broth. Brought it to a boil, covered it, and then simmered it for about 40-45 minutes, until the liquid seemed pretty absorbed.
3. I hate washing the food processor so I jammed our immersion blender in it and went to town until it looked like a good texture. It was a bit spattery so maybe use this method with caution.
Amerykah says
This was delicious, easy to make and totally satisfying! I’ll surely make this again! Excellent work Dana!
Melissa says
This recipe was not only easy it was DELICIOUS! You could add corn and veggie broth to make this into Brunswick Stew, or throw it on a bun for sloppy joes. This is truly a one hit wonder. ❤️??
Marni says
Really looking forward to trying this Recipe! Quick question- what brand of chipotle in adobo sauce did you use? All the ones I’m finding have other really cruddy ingredients in it :(
Jamie says
Wow! I just made this for supper. My husband who is a “meat every meal” guy took seconds and said it was good. My teen who doesn’t like spicy foods also took seconds. I only added one chipotle pepper and served it on tortilla chips for my teen who scooped it up, along with cheddar cheese. I put mine on lettuce with rice noodles topped with nutritional yeast. Yum!
Marianne says
Amazing Dana! Your site is my favorite and this recipe was so easy, fast and completely deliccious. Thank you!
Bria says
This looks like an awesome protein addition to a burrito bowl for my meal prep. Can I use a liquid sweetener (like honey) in place of the coconut/brown sugar?
We haven’t tried it its worth trying out!
Anne says
I used Honey and it worked well
Loryn Michelle Cervenka says
The recipe is easy, especially when using canned lentils, and pre shredded carrots! I loved the recipe, but I did make it too spicy for me and my husband, but he thought it was still delicious, just HOT! I would definitely make it again!
Alicia says
Amazing!! Beyond delicious (so creative and easy!) and made even better leftovers the next day. By far the best vegetarian tacos we’ve made. Used leftovers for breakfast burritos the next morning and a breakfast hash the day after and it kept very very well. Made for some special weekday morning breakfasts.
emily says
I didn’t love it as the taco filling warm but I tried it as a cold dip with chips the next day and thought it was yummy. Reminded me of a spicy black bean chipotle dip.
Jessica says
Made it tonight, subbing roughly chopped mushrooms for lentils (just cause that’s what I had on hand). My husband couldn’t even tell me how much he liked it – he just kept shoveling it into his mouth. I could probably eat this for the rest of my life, honestly. Thanks for being the best food blogger ever!
Esther says
I made this tonight and I can’t say enough good things about it!! My boyfriend DEVOURED his tacos and would no stop raving about how delicious it was! The only thing I plan on changing next time is the amount of brown sugar, it was a little on the sweet side for us but SO so flavorful with all of the other spices! Thank you so much for your recipes :) we are going into week 2 of being plant-based and your site has been a life-saver!! Also, I posted the link to this recipe in one of the vegan groups I’m in on Facebook, I hope that’s okay!!
Isabelle says
I made this recipe earlier this week and OMG! Sooo good. Even my bf who is a meat lover and calls himself a Mexican food expert said this was the best he’d ever had!! Thanks for creating and sharing the recipe, I’m sure it’ll become a staple in our house. :)
Sophie says
So satisfying and spicy! This was a great weeknight meal, and I put it over salad for lunch the next day cold and it was still great. I accidentally quadrupled the clove (oops!!) and thought I’d ruined it, but I just added a bunch more paprika, salt, chili powder, lime juice, and it all seemed to help balance it out. I’ll be trying this again with the correct amount of clove!
Deb Schneider says
Hi Dana! I made this last night and it was incredible…as usual! Your recipes are the most reliable I’ve ever seen. Is there a substitute for the lentils? They don’t agree with one of us. Thanks so much!
Emily D says
This reminds me of your lentil sloppy joe recipes (which I love and make all the time), except amped up about 1000 notches! Can’t wait to try it!
Emily D says
Update: I made this and it did not disappoint! Clever recipe! Thanks Dana :)
Sean & Kyle in Milwaukee says
We loved it! One mistake we made – we chopped the chipotles but realized only after it was too late that it probably wasn’t supposed to happen that way (doubled the recipe so 5 chopped chipotles) It was hot, haha! Anyways, can’t wait to make it again… and again… and again. We never cook from anywhere else!
Katherine says
I am a long time follower and first time commenter! This recipe is amazing. I didn’t have the cloves to add and it still tasted amazing. I also didn’t have any tortillas so I substituted lettuce! I added the red cabbage to the top and some homemade guacamole (avocado, lime, cilantro, red onion, and tomato). This is going to be my go to, quick, easy, and tasty recipe!
Jen says
This was delicious! I never had barbacoa before and this recipe intrigued me, so hubby and I made it last night…the only thing I would do differently next time is leave out the cloves, I really don’t think the dish needed it, almost took away from the other flavors. Bravo though!
Zoe says
This looks incredible! I was wondering, when you make a recipe that doesn’t work out, do you still eat it or do you throw it out? Do you just not add it to your blog? I’m just curious about your meals and what you decide to add to the blog and what you just simply eat on a daily basis. I understand that not everything you eat can be on the blog of course but do you set out to make recipes for the blog or do you just make yummy food and whatever comes out best you add?
Rana says
This is such a killer recipe! I’ve been craving barbacoa since going vegan and this really hit the spot. I served it over rice with salsa on the side. Plus, I had just gotten a big packet of smoked paprika from a trip to Hungary and now I know what the rest of it is destined for. :) Also, I wanted to say a huge thank you – I’ve been living in Germany for the past year and though there is a surprisingly decent selection of vegan options where I live, it’s not the most economical option to always go out, so your blog is my go-to for consistently quality, always flavorful meals that I can make at home. Thank you thank you!
Stephanie says
I have never had barbacoa. I am looking forward to trying it with this recipe!
Aarushi says
Made it tonight for the family:) turned out great!! Added zucchini for a little bulk but could have done without it. Yummy recipe. Thanks!
Chandler says
Just made this for my lunch for the week and it’s delicious! Perfectly acidic, sweet, and spicy. I can’t believe how much the texture is like pulled pork! I’ll be eating it over rice with sautéed collard greens, cilantro and avocado. Can’t wait to try it as tacos!
Susan Crane says
Thanks Dana, I used your advice and made it in the slow cooker today and it is absolutely amazing!!
Ariana says
This recipe looks absolutely amazing and definitely one to try! Unfortunately my stomach has quite the aversion to lentils (so sad because I love them so much!), is there a substitute that might be similar in nutrition and texture?
Hmm I am not sure, Ariana! Other beans may work but I am not certain as we haven’t tried any subs. Sorry!
Erica says
This turned out great! Who would have thought carrots make such a good meat substitute? Will definitely make again. Might even try adding some tomato paste for tangyness instead of lime and vinegar.
Alisha says
Holy cow this was delicious! 100% this will be part of our regular rotation. I added the maximum amount of spice you suggested and it was a wonderfully slow burn. Worked really well as part of a rice bowl.
Iris says
I forgot to add to my question, what brand do you use for the chipotle peppers in adobo sauce ?
Ida Moser says
Incredible recipe. Perfect flavors! A definite repeat!!!
Iris says
OMGOSH!!!!
I can’t wait to try this!
could you make this using canned jackfruit to give it more of a meaty texture? I absolutely love your recipes :D
Hi! I’d say the jackfruit would replace the carrots and keep the lentils! Good luck.
Mary says
WOW! This looks amazing and I cannot wait to make it :)
Cara says
Just made this for dinner over in sunny England… had to sub some of the ingredients but woah… this was delicious! What a great combo of favourites. Served it with guacamole and creamy cashew lime coleslaw! Will be coming back to this again and again! Thanks for the recipes… keep them coming! Xxx
Yay! Thanks for sharing, Cara. Next time would you mind adding a rating? That really helps us out! xoxo
Carole says
I’m in Switzerland, and was wondering the same thing!
Swissconsin Badger says
Hi Carole — I’m also in Switzerland and I’ve had luck finding chipotles in adobo in my local American food store (Geneva) and also at Manor supermarkets — I hope this helps!
Hanne Farèse says
Hi! I’m living in France where you can’t find things like chipotles in adobo sauce. Could you please tell me what it is (taste, texture, strength etc) I could perhaps find something to replace it with!
I would say this ingredient is somewhat essential for the smoky, spicy depth of flavor. But for smokiness try adding more paprika. And for heat, sub a fresh hot pepper. Hope that helps!
Linda Noble Brown says
This looks amazing!!! I love using lentils as a meat sub – it makes the very best taco “meat”. And I add shredded carrots to my chickpea “mock tuna” salad to mimic more of the texture, so this takes two of my favorite things and adds them together in a great new flavor. Thank you for sharing!
Allie says
I saw this recipe earlier while I was at work and knew immediately I wanted to make it tonight for dinner. It was perfect! The texture is right on and my mind felt like I was eating something “bad” for me because it tasted so delicious. Will definitely be making this again for our next taco night.
haha, yay! So great. Thanks for sharing! So glad you enjoyed it.
Marissa says
What about Jack fruit? Do you think it would work? If so, would you still use the lentils? Thank you and sounds delicious :-)
Hi Marissa! I’d say the jackfruit would replace the carrots and keep the lentils! Good luck.
Susan Dilger says
GIRLLLLL!!!!! You are a genius! I am vegan, but do miss that “umph” of some meat dishes. And living in Taos, NM, I know a thing or two about Tacos! THIS is brilliant and will ALWAYS be on hand in my freezer. Great for burritos, burrito bowls, etc. Only caution is on the chipotle. I like “hot”, but I’d say for “medium” flavor, folks may want to cut to one chipotle to start.
Funny side note; my husband still eats meat and when I made his chicken taco, he insisted I added some of this barbacoa to his tacos as well. He LOVED it!!!!
Whoop! Haha, thanks for sharing! So glad you guys are enjoying it.
Cassie Autumn Tran says
Oh, this recipe looks amazing! I’ve only had vegan barbacoa once at a restaurant, and it was so flavorful that even plain old greens tasted like a delicacy! I definitely would love to try making this amazing creation!
Hansika says
You should definitely try some recipes with raw jackfruit! It’s a common in vegetarian Indian cuisine because it has a similar texture to chicken – I love using it to make rice biriyanis and tacos :) So excited to try this recipe out!
Ruby Shine says
Just made this recipe for tomorrow night’s dinner but of course, I had to taste it and it is perfect. I love lentils but not so much tempeh so this meal really works for us. THANK YOU
Awesome, thanks!
Maria says
YUM!!!!! This looks amazing! I am a taco fanatic and veg taco “meat” alternatives are so limited or lame. So to say that I am excited for this is a drastic understatement.
Shea says
Yum! This recipe looks like it has a lot of flavors, I definitely want to try this out sometime this week. Thanks for the share!
Silvia says
Hi Dana,
Can I omit the sugar?
Thanks! :)
Yes, but it will take away from the flavor. If looking to avoid sugar, sub a few chopped dates or stevia.
Diana S says
Hello Dana, I am a big fan from Mexico City.
This seems way more like a “cochinita pibil”, which is slow-cooked meat (traditionally pork, of course) with a citrus, “achiote” and a very long list of spices. Barbacoa, on the other hand, is a whole sheep cooked in a pit in the ground , with very little seasonings and a completely different flavour scheme.
This is in no way meant to be mean or anything of the sort, I just want you to know that it reminds me more of cochinita pibil, a favourite dish from my childhood :)
Your version of barbacoa seems delicious, nonetheless!
I adore all of your recipes and I’m a proud follower of what you do,
D
Cool! Never heard of that. Thanks for sharing!
Hannah says
Oh my gosshhh, you always post the recipes just when I need them most! This will be a perfect addition to an upcoming potluck. Also, I was wondering where to send recipe requests? I hope this isn’t mega-super-annoying (ugh), but I would love, love, loooove to find a soy-free vegan fruit pizza recipe (the sugar cookie crust kind!) that isn’t 90 percent dates and cashews.
The comments are great for that! Thanks for sharing.
I.H. says
OMG…I totally second the fruit pizza, please!!
Megan says
This looks so good! Do you think I could use shredded zuchini instead of carrots? I have an aversion to the flavor of cooked carrots.
That should work! They won’t take as long to cook and won’t be as sweet / flavorful though, FYI!
Megan says
Thanks Dana! I tried this out today with the zucchini sub and it was great! Spicy and delicious!
martin says
coolest recipe ever, i cooked it for family meal in my restaurant. the meat lovers went crazy!
you’re fast! Glad you liked it!
Julia says
We just watched “What the Health” and became instant vegetarians. Bought this cookbook immediately and received this particular recipe via phone. The only problem we had was we had NO clue about chipoltle peppers in that sauce and could not eat past the first bite—needed a fire hydrant!! We love hot peppers but it was way beyond jalapeno’s. It was so tasty though that we decided to make it again last night with only a hint of the chipoltle/adobo sauce. We added about 1/8 teaspoon of the sauce (no peppers) and mixed into the water from the original recipe. DELICIOUS. Cannot wait for dinner tonight..
Kathy Davis says
My husband and I just watched the same video and also became instant vegetarian! I hope more people do the same!
Jack says
Hi Julia :) Let me pass on some “chefly” advice. Chipotles as you have probably found out are smoked jalapenos. When they are heated by any method, the seeds inside will sweat their oils producing that power punch of heat. You can easily reduce that level of heat by splitting them lengthwise, unfolding the halves, and with the back of your knife, gently scrape out those seeds. As you would a whole vanilla bean pod. But PLEASE, PLEASE, PLEASE, wear some type of protective gloves before attempting this or you’ll be setting fire to anything you touch…ie eyes, face, loved ones etc. Hope this helps!
Alicja says
Dana, can I use beluga lentils in this recipe?
That should work!
Alicja says
Thanks! I will try it tomorrow!
Susan Crane says
Dana, this looks amazing! Though as someone who lives in a third-floor loft without air-conditioning, I am interested in knowing if this could be adapted for the slow cooker and how I might do that?
Yeah! I think so. Saute the onion and garlic on high heat, then add the rest and let it simmer on low for several hours! Let me know how it goes.
Rebecca says
I am super curious about crockpot option too… seem like it would be a great option! :) Waiting to hear any tips that might come up
Haley Pelari says
Have you tried making this in the Instant Pot?
Yes! Check the comments above for tips!