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.
soft tacos, warmed in the oven
vegan sour cream
vegan cheddar, grated
*To make the salsa:
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.