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Vegan Tacos with Lentil Walnut Filling and Homemade Taco Seasoning Recipe

Name: Vegan Tacos with Lentil Walnut Filling and Homemade Taco Seasoning
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup lentils ((250 g)); 2/3 cups walnuts ((80 g)); 1 small onion, finely diced; 1 clove of garlic, finely minced or pressed; 12 taco shells/ corn tortillas (hard or soft shells, alternatively salad leaves); Veggies to your choice (e.g. grated carrot, spinach, salad, ...); 1,5 - 2 tbsp chili powder; 3 tsp ground cumin; 2 tsp salt; 2 tsp black pepper; 1 tsp paprika; 1/2 tsp red pepper flakes; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp oregano; 2 large beef tomatoes, finely diced; 1 medium (red) onion, finely diced; 1 clove of garlic, finely minced/ pressed; 1 handful cilantro / parsley, finely chopped; 1/2 jalapeno, deseeded and finely diced; 1/2 lime, pressed; a pinch of salt & pepper (to taste)

MINAMADE

With these vegan tacos, a dream of healthy fast food becomes reality. With a lentil walnut filling, cashew sour cream and crunchy corn shells, these tacos are perfect for those busy days, when you don't have a lot of time to spend in the kitchen but still want something hearty, healthy and delicious.

Ingredients

1 cup lentils ((250 g))

2/3 cups walnuts ((80 g))

1 small onion, finely diced

1 clove of garlic, finely minced or pressed

12 taco shells/ corn tortillas (hard or soft shells, alternatively salad leaves)

Veggies to your choice (e.g. grated carrot, spinach, salad, ...)

1,5 - 2 tbsp chili powder

3 tsp ground cumin

2 tsp salt

2 tsp black pepper

1 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp oregano

2 large beef tomatoes, finely diced

1 medium (red) onion, finely diced

1 clove of garlic, finely minced/ pressed

1 handful cilantro / parsley, finely chopped

1/2 jalapeno, deseeded and finely diced

1/2 lime, pressed

a pinch of salt & pepper (to taste)

Method

Mix together all the ingredients and keep in an airtight container.

Combine all the ingredients in a bowl and keep refrigerated until serving.

Prepare lentils according to packaging.Roast walnuts in a pan without added oil for 1-2 minutes.

Drain cooked lentils and roughly mash with a fork or potato masher (you do not want to end up with puree). Roughly chop roasted walnuts.

Sauté onions in a pan with some frying oil (or water). Add garlic and sauté for a minute or so. Add mashed lentils and 3-4 tsp of the seasoning mix. Roast for a few minutes, stirring occasionally. Mix in roasted walnuts and take off the heat.

Heat taco shells in the oven. Fill them with the lentil walnut mixture and serve warm with pico de gallo and sour cream.

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