Lentil Taco Recipe, Plant Based and Delicious

When I was pregnant with my son, I ate a lot of Mexican food.  It was not uncommon for us to go to the same Mexican restaurant twice a week.  After my son was born, the waitress snatched up our “gringo” baby and showed him off to the kitchen staff.  Our love for Mexican food is still strong but, now I cook at home more often.  The numero uno request is for lentil tacos.

lentil-taco-recipe-vegan-vegetarian-glutenfree

Lentil tacos are easy to make, tasty and affordable.  I buy lentils from the bulk section and always have some on hand.  Cooked lentils have 230 calories per cup. 0.5 grams of fat and  17 grams of protein.  I prepare the lentils ahead of time and they are ready to make a quick meal on karate or soccer nights.  These tacos can be made “vegan” or vegetarian.

lentil taco vegan plant based recipe

What You Need:

2 1/2 cups cooked brown lentils

Water, oil or veggie broth to add to lentils

1 packet taco seasoning (or you can make your own)

Taco shells, corn tortilla or flour tortillas

salsa

taco sauce

chopped tomato

chopped lettuce

avocado

Sour Cream (I used a vegan brand)

Cheese (I used a vegan brand of this also)

What To Do:

Heat a bit of oil, water or veggie broth in a skillet.  Add the cooked lentils to the pan.  Mix taco seasoning with 1/2 cup water until dissolved.  Add the seasoning mixture and heat on medium until the mixture boils.  Add more water or broth if needed. As the mixture cooks, mash the lentils with a fork or potato masher.  I like mine mashed but with some whole lentils left.

While the lentils are cooking, prepare your taco toppings.

plant based lenti taco recipe

Here are some suggestions.

salsa

taco sauce

chopped tomato, chopped lettuce, chopped onions

jalapenos

black olives

avocado

Sour Cream (vegan or regular)

Cheese  (vegan or regular)

black beans

refried beans

rice

Once the lentil mixture has thickened to a desired consistency, you can start filling your taco shells or tortillas.  It is that simple to make these delicious tacos that everyone will enjoy.

 

What are your favorite taco toppings?    When you try this recipe, come back and leave a comment.

Lentil Taco Recipe, Plant Based and Delicious
 
Prep time
Cook time
Total time
 
Lentil version of tacos
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 4
Ingredients
  • 2½ cups cooked brown lentils
  • Water, oil or veggie broth to add to lentils
  • 1 packet taco seasoning (or you can make your own)
  • Taco shells, corn tortilla or flour tortillas
  • salsa
  • taco sauce
  • chopped tomato
  • chopped lettuce
  • avocado
  • Sour Cream (I used a vegan brand)
  • Cheese (I used a vegan brand of this also)
Instructions
  1. Heat a bit of oil, water or veggie broth in a skillet.
  2. Add the cooked lentils to the pan.
  3. Mix taco seasoning with ½ cup water until dissolved.
  4. Add the seasoning mixture and heat on medium until the mixture boils.
  5. Add more water or broth if needed.
  6. As the mixture cooks, mash the lentils with a fork or potato masher.
  7. I like mine mashed but with some whole lentils left.
  8. While the lentils are cooking, prepare your taco toppings.

 

Are you looking for more plant based inspirations?       Here is my Pinterest Food Board link, http://pinterest.com/gpollick/food/

You can also find me chatting away on Twitter.  https://twitter.com/MonkeyThreads

 

Grilling Vegan Style Cookbook review

grilling vegan style john schlimm     John Schlimm is back at it again with another fun and fabulous vegan cookbook.  Grilling Vegan Style has a wide variety of grilling recipes that are going to blow the socks off of vegans and omnivores alike.  When I received my copy I started to dog-ear the recipes I wanted to try.   My book ended up with more pages dog-eared than not.  This cookbook begins with a section explaining all the ingredients and kitchen tools that are used throughout the book.  Most are very easy to find.  Then Schlimm gets right into chapters with names like, Backyard Bites, Summertime Salads and Fired-up Sides.  There are 12 chapters is all and great recipes everywhere you look.  John Schlimm is no stranger to writing books.  He has 10 others including The Tipsy Vegan, which I reviewed earlier this year.

When I think of grilling I often imagine the perfect burger.  Back in the day that meant an overcooked barely recognizable beef patty.  I think that was an early sign that I was going to switch to a vegetarian and plant-based diet.  Now I look for a burger that stays firm, tastes great and cooks up without getting dried out.  Grilling Vegan Style has a delicious recipe for Mexican Tortilla Burgers.  When I was pregnant with my son we ate at a local Mexican restaurant at least twice a week.  One of my son’s first outings was back to that restaurant where the waitress quickly carried him off to the kitchen to show off the little “gringo” baby.  So, I knew this burger was the one for us.  The main ingredients are beans and mushroom with lots of spices which you can adjust to accommodate your heat preference.   The recipe does call for the patties to chill for several hours or overnight so I had to wait a full day to grill them up.  These burgers are well worth the wait and have become our go-to burger.  They grilled up perfectly, stayed intact, had a great flavor profile and looked lovely topped with some ripe avocado slices.

grilling vegan style mexican tortilla burger

Some of the other tasty recipes are Flame Day Fries, Grilled Picnic Pizza, Flame-Glazed Eggplant with Hoisin Sauce, and Shiny Happy Poppers.  To find out more about John Schlimm and any of his books, check out his website http://johnschlimm.com/books/ Grilling Vegan Style can be purchased online and I have also found it in person at Barnes and Noble.  Get your copy today and get grilling!

 

What is your favorite food to grill?

Veggiyana: The Dharma of Cooking

I have to admit, I sit with a glass of wine and read cookbooks on Saturday evenings.  It is relaxing for me and I love to find new recipes to try.  This book Veggiyana: The Darma of Cooking is a wonderful read. The author, Sandra Garson studied food history at Harvard and her expertise in this area really shines in this book.  It is full of great vegetarian recipes from around the world and it has so many fun facts and history lessons about the foods and where they come from.

The book begins with Sandra’s experience in Nepal and helping provide nutritious food for students at a boarding school.  She helped the students improve their energy levels and strengthen their immune systems.

About the Book

Veggiyana provides 108 tasty, beloved, and simple recipes from around the world. And generously sprinkled throughout are perfectly spiced morsels of time-tested wisdom on how to live a life that nourishes both body and spirit. Veggiyana brings the vitality of the world’s kitchens to your own with time-less wisdom and recipes to delight and inspire. [click to continue…]

Avocado and White Bean Dip for #Superbowl Snackin’ #Vegan

Here’s a yummy vegan Avocado and White Bean Dip recipe which is both healthy and delicious and great for parties!

avocado white bean dip

Ingredients:
1 ripe avocado
1 can of white (cannellini) beans, rinsed and drained
2 cloves of garlic
juice of one lime or 2 TBS lime juice for a jar.
salt to taste
Directions:
Mix together in a food processor or blender and get dippin’!
Serve with pita chips, tortilla chips or veggies!!
Avocado and White Bean Dip for #Superbowl Snackin' #Vegan
 
Prep time
Total time
 
Vegan chip dip
Author:
Recipe type: Snack
Cuisine: American
Serves: 10
Ingredients
  • 1 ripe avocado
  • 1 can of white (cannellini) beans, rinsed and drained
  • 2 cloves of garlic
  • juice of one lime or 2 TBS lime juice for a jar.
  • salt to taste
Instructions
  1. Directions:
  2. Mix together in a food processor or blender and get dippin'!
  3. Serve with pita chips, tortilla chips or veggies!!

Sweet Potato Burritos

My friend Kelly introduced me to this dish and it instantly became a family favorite!!

Sweet Potato Burritos
 
Prep time
Cook time
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A delicious alternative burrito!!
Serves: 3
Ingredients
  • 2 sweet potatoes (11/2 lb. or so total)
  • ¾ tsp. GROUND CUMIN
  • ½ tsp. GROUND CORIANDER
  • ½ tsp. GRANULATED GARLIC POWDER
  • ¼ tsp. BLACK PEPPER (optional)
  • 2 TB. lime juice (juice of 1 lime)
  • 1 15-oz. can black beans
  • 1 Cup corn kernels
  • ¼-1/2 tsp. salt (optional)
  • 6 whole wheat tortillas
  • OPTIONAL
  • ½ Cup chopped olives
  • 1 Cup chopped tomatoes
  • ¼ Cup chopped fresh cilantro
  • 1 Cup shredded sharp cheddar or Chihuahua cheese
Instructions
  1. Preheat oven to 400°.
  2. Pierce the sweet potatoes with a fork, place on a baking sheet and bake for 40-60 minutes, depending on the size of the sweet potatoes.
  3. Or, if you're in a hurry, microwave the sweet potatoes for about 15 minutes.
  4. Remove the sweet potatoes from the oven and let cool.
  5. Reduce oven heat to 350°.
  6. Scoop the insides out of the potatoes into a bowl and mash with the SPICES and lime juice.
  7. Stir in the beans and corn.
  8. Add salt to taste if using.
  9. Spoon the mixture in the tortillas along with any optional fillings you desire.
  10. Roll up and bake for 10 minutes until heated through.