This was one of my first go-to vegan meals that I still love and make regularly — 5 years later. The reason I love it is because it’s so easy and quick to make and it’s really satisfying. Here’s the recipe that serves 3 (2 tacos each). I normally double it for leftovers.
1 cup brown/green lentils (cooked) OR 1 15oz can of lentils
1 tablespoon olive oil
1 white onion
1-2 garlic cloves
1/4 cup veggie broth
6 corn or flour tortillas (your choice!)
1 tablespoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1 1/2 teaspoon cumin
1 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon salt
TACO TOPPINGS: Shredded lettuce, chopped tomatoes, jalapeños, guacamole, vegan sour cream, salsa, etc.
INSTRUCTIONS: IF YOU ARE NOT USING A CAN, BE SURE TO HAVE YOUR LENTILS COOKED FIRST!
1.) In large frying pan on medium heat, cook onion in oil until soft (4-5 mins). Add garlic and spice mixture and cook another minute or two, stirring frequently.
2.) While this is cooking, warm tortillas in oven.
3.) Once the onions are about done, add the lentils along with veggie broth and mash with a potato masher or spoon/fork (whatever works!) Mash the lentils until it resembles a ground meat texture. Cook for another few minutes until it is hot.
Assemble your taco and enjoy!