VEGAN LENTIL TACOS

EASY

INGREDIENTS

▢ 2 teaspoons Olive Oil ▢ ½ Yellow Onion  ▢ 1 ¼ cup Cooked Brown Lentils  ▢ 1 ¼ cup Cauliflower Rice ▢ Spices ▢ 3-4 tablespoons Worcestershire Sauce ▢ ½ cup Tomato Paste ▢ 1 batch Vegan Gluten-free Tortillas TOPPINGS ▢ 2 ripe Avocados ▢ 1 Red Onion ▢ 1 cup Corn Kernels ▢ 1 cup Coconut Yogurt ▢ 1 handful Fresh Cilantro

Prepare Taco Meat

In a large skillet, heat olive oil and stir fry the onion until fragrant - about 1 minute.

1

Add Lentils and Rice

Stir in cooked, drained, canned brown lentils and cauliflower rice and stir fry for 1 minute.

2

Adding Spices

Add spices: cumin, garlic powder, paprika, oregano, salt chili powder. Add tomato paste, vegetable broth, and Worcestershire sauce.

3

Simmer 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.

4

Add "Meat" to Tortillas

Fill each taco with about 1/4 to 1/3 cup of warm lentil taco meat.

5

Add Toppings

Top with some of the fresh topping recommended above: diced avocado, diced red onion, corn kernels, a dollop of fresh coconut yogurt, and cilantro.

6

Prep Time: 10 minutes Cook Time: 10 minutes Makes: 8 Tacos Calories: 331 kcal per Taco

VEGAN LENTIL TACOS

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