Vegan Tacos

Standard

These were awesome! thanks goes to The Chubby Vegetarian for this recipe.

This lentil ‘meat’ makes A LOT – probably enough for at least 8 tacos.

UPDATE: I made these again recently and upped a lot of the spices, it’s now even tastier! Recipe now reflects those changes.

1 large yellow onion, diced
2 tbsp oil

Saute the onion on medium till translucent.

1.5 tsp cumin
1 tsp ancho chili powder
1 tsp chipotle chili powder
1.5 tsp smoked salt
2 tsp smoked paprika

Add the above ingredients and saute another minute.

2 c water or veg stock/broth
1 tsp of faux-beef bouillon (or faux-chicken)
1 cup mixed brown and green dry lentils
2 tbsp tomato paste
1.5 tbsp white vinegar
1 tsp toasted sesame oil

Add the above ingredients, stir well and bring to a boil. Reduce the heat to medium and let it simmer for about 55 mins: keep an eye on the pan as you may need to other a little more water. The idea is to cook until all the water is absorbed and the lentils are soft but not mushy.

To serve:

soft tacos, warmed in the oven
shredded lettuce
diced avocado
vegan sour cream
vegan cheddar, grated
salsa*

*To make the salsa:
2 tomatoes
3 cloves of garlic
1/2 red onion
salt and pepper
juice of one lime (add a few squeezes at a time and taste for preference)

Heat a cast iron pan on high, add the tomatoes (whole) and blacken all over. Add the garlic and brown it a bit – be careful not to burn it. Throw everything in the food processor with a dash of oil and about 1/2 tsp sugar and pulse about 12 times; it should be chunky, not soupy.

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