Vegan Lentil Tacos Food

TASTY LENTIL TACOS

Steps:

• Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
• Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
• Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
• Serve about 1/4 cup lentil mixture in each taco shell.

VEGAN LENTIL TACOS

Steps:

• In a large skillet, heat the olive oil over medium heat.
• Add the onion and garlic and cook for 5 minutes, stirring to prevent burning.
• Add the cumin, chili powder, and oregano and stir until the onion is coated.
• Add the lentils and vegetable broth and bring to a boil.
• Cover and simmer for 25-30 minutes until all the broth has been absorbed and the lentils are soft, but not mushy. You may need to add a bit more water if the lentils are still firm to the bite. If there is broth left in the pan, drain any excess liquid.
• You can either use the lentils as-is, or you can pulse in a food processor for 8-10 seconds to get a more chunky "meaty" texture. This technique works best with french lentils.
• Divide into taco shells and add toppings.

LENTIL TACOS

Steps:

• Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
• Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
• Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
• Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

LENTIL TACO MEAT

Steps:

• In a large skillet, heat olive oil and stir fry the onion until fragrant - about 1 minute.
• Stir in cooked, drained, canned brown lentils and cauliflower rice and stir fry for 1 minute.
• Stir in spices: cumin, garlic powder, paprika, oregano, salt chili powder.
• Stir in tomato paste, vegetable broth, and vegan Worcestershire sauce.
• Reduce heat, simmer for 5-6 minutes or until the mixture thickens. The longer you cook the lentils, the thicker and dryer the sauce will be. For a smoother sauce, stop heat around 3-4 minutes.
• Serve hot in my vegan, gluten-free flatbread recipe and follow my vegan, lentil taco recipe for filling tips!

SPICY LENTIL TACOS

Steps:

• Cook the lentils. Add lentils and 5 cups of water to a large pot. Bring to a boil and then reduce heat to a very low simmer. Cook for 20-30 minutes or until just tender but not mushy. Once done, drain and set aside.
• While the lentils are cooking, prepare the remaining ingredients.
• Heat a large skillet over medium heat. Add a bit of oil to coat the pan and then add the onion and garlic. Sauté until the onions are softened, about 5 minutes.
• Add the cumin, chili powder, salt, maple syrup, chipotle peppers and adobo sauce (start with less and work your way up!), lime juice, and water. Stir so that everything is well mixed.
• Add the cooked and drained lentils and give everything a good stir again, cooking until all the liquid has evaporated. Taste and season with more salt, if needed.
• Serve with desired taco ingredients!