Vegan Lentil Walnut Tacos
Ingredients:
For the lentil walnut taco meat:
- 1 cup raw walnuts
- 1/4 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 2 cloves garlic
- 2 cups cooked brown lentils
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the cabbage slaw:
- 2 cups shredded purple cabbage
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Salt and pepper, to taste
For the avocado cream:
- 1 ripe avocado
- 1/4 cup vegan sour cream or plain yogurt
- 2 tablespoons lime juice
- Salt and pepper, to taste
For serving:
- 8 corn or flour tortillas
- Sliced radishes, jalapeños, lime wedges, etc. (optional)
Instructions:
- To make the lentil walnut taco meat, pulse the walnuts in a food processor until they resemble coarse crumbs. Transfer to a bowl and set aside.
- Add the onion, carrot, celery, and garlic to the same food processor and pulse until finely chopped. Transfer to a skillet and cook over medium-high heat with the olive oil for about 15 minutes, stirring occasionally, until soft and golden.
- Add the lentils, chili powder, cumin, smoked paprika, salt, and pepper to the skillet and stir to combine. Cook for another 10 minutes, until heated through and slightly crispy.
- To make the cabbage slaw, toss the cabbage and cilantro with the lime juice in a large bowl. Season with salt and pepper to taste.
- To make the avocado cream, blend the avocado, vegan sour cream or yogurt, and lime juice in a blender or food processor until smooth and creamy. Season with salt and pepper to taste.
- To serve, warm the tortillas in a microwave or oven. Top each tortilla with some lentil walnut taco meat, cabbage slaw, and avocado cream. Garnish with sliced radishes, jalapeños, lime wedges, or any other toppings you like. Enjoy your vegan lentil walnut tacos!
