Easy Vegan Lentil Tacos

Taco Tue…äh Monday!

Tacos are fun and a great excuse to eat with your hands and feel like a child again! There are endless options on how to taco shells and today I am showing you an easy vegan taco filling recipe which can be stored in the fridge for a day or two.

Easy Vegan Lentil Tacos are:

• ·         Easy to cook
• ·         Vegan
• ·         Healthy
• ·         Nutritious
• ·         Gluten free
• ·         Low carb
• ·         Delicious
• ·         Good to eat on day 2
• ·         A vegan party snack
• ·         Kids friendly
• ·         Fun 

Let’s go cooking!

Easy Vegan Lentil Tacos

Watch my YouTube video for step by step guidance and tips. If you like the video please give it a thumbs up and subscribe to my channel to support me and stay always up to date with new easy vegan recipes!

Fresh Ingredients:

400g mushrooms

1 ripe avocado, sliced

Fresh baby Romaine lettuce

Basics:

½ cup dry brown lentils

1 veggie stock cube

1 medium onion, diced (1/2 cup)

2 garlic cloves, diced (2 Tbsp)

3 tsp. Olive Oil

Spices:

Each ¼ tsp. Himalayan salt, turmeric, coriander, curry (optional)

1 Tsp cracked black pepper

Each ½ tsp. smoked paprika, sweet paprika, fengu greek (optional)

Tahini Chipotle Sauce:

3 Tbsp. Tahini

2 Tbsp. Chipotle Sauce

1/4 Tsp Smoked Paprika

10 Tbsp Soy Milk

How to do:

• ·         Soak the lentil for at least 2h (see TIP below), drain the water
• ·         For the Tahini Chipotle sauce mix the tahini first with the chipotle sauce and smoked paprika and then add the soy milk in 2 till 3 steps till completely incorporated, set aside
• ·         Cook the lentils with 3cups of water and the veggie stock for about 10 min till the lentils are soft, drain the water and set aside
• ·         Wash the mushrooms and cut them into quarters or smaller
• ·         Heat up a big frying pan, add 1 tbsp. of olive oil and once hot add the mushrooms, let them release their water and once the water is evaporated add 1 tbsp. of olive oil to fry them up from all side
• ·         Add the onions and continue frying till they start to brown
• ·         Add one more tbsp. of olive oil if needed and add the garlic, continue to fry till the garlic starts to brown
• ·         Add the lentils and give it a good toss
• ·         Wash the lettuce cups and slice the avocado
• ·         Fill each lettuce cup with avocado and lentil mix
• ·         Drizzle the tacos with the Tahini Chipotle sauce
• ·         Enjoy!

Tip:

If you experience bloating after consuming lentils it might help to soak them for 12-24h, then remove the water and let them sprout for 12-24h (just keep them wet and best in a colander). In this way their anti- nutrients will be reduced and they become more digestible and at the same time increase the body’s ability to absorb more vitamins and minerals. If you plan a little bit ahead it’s an easy extra step that can go a long way!

Lentil Taco filling cooking steps:

Heat up some olive oil and add the mushrooms

Once they released all their liquid fry them up with some extra oil and add the onions 

Once these are starting to brown add the garlic till it turns gold brown as well

Add the spices 

Add the lentils and give it a stir

Extra Tip:

You can have the same filling with the normal corn tacos, but be aware that corn is very high in carbohydrates and often grown with the use of heavy pesticides.

Check out Easy Vegan Chipotle Mushroom Salad