My husband is not a full time vegan yet, but he absolutely LOVES these tacos. I need to remember to make larger batches for leftovers! The recipe is inspired by one on Oh She Glows with some tweaks.
1 cup brown or green uncooked lentils or about 1.75 cups cooked or sprouted lentils (see note below on sprouting)
1 cup toasted walnuts
2 tbsp water
1.5 tsp oregano
1.5 tsp chili powder
1.5 tsp cumin
Salt to taste (I used a little under ½ tsp sea salt)
2 small or 1 large onion
1 red bell pepper
(can also add mushrooms or other veggies)
~2 to 4 tbsp water or vegetable broth to sauté veggies
Taco shells (can use lettuce leaves for raw)
Avocado or guacamole
- If not using raw sprouted lentils, cook lentils in a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium low, and simmer for 20 to 25 minutes until tender, then drain off the excess water.
- Sauté the pepper, onion, squash filling: Add a couple of tablespoons of water into a large skillet. Cook the veggies over medium heat for about 15 minutes, reducing heat if necessary and stirring frequently, until soft but not overly mushy.
- Prepare the taco “meat”: Add the cooked/sprouted lentils and the toasted walnuts into a food processor and pulse until chopped (but not fully blended, leave chunks). Stir or pulse in the spices and salt. Add in the 2 tbsp water until combined.
- Prepare the taco shells, and place the “meat” in the base, followed by the sautéed veggies and any toppings.
*Note: Sprouting is a great way to help remove phytic acid and make legumes easier to digest. I sprout legumes/seeds by rinsing them in fine-mesh colander and letting them soak in water overnight (6-12 hours). The next day, drain and rinse again, and leave them in the colander under a dish cloth on top of a bowl to catch any drips. Rinse and cover them each morning and evening until tiny roots/leaves come out! Don’t rinse them again before storing them in a glass jar in the fridge. They will last in the fridge about a week after they have sprouted.