Meatless Monday – Vegan Lentil Tacos

I may have an addiction to food blogs and online culinary magazines. I admit, when I cook, I use inspiration from recipes, pinterest or evening dining out dishes versus a traditional recipe. I deconstruct dishes and put my own spin on it. As most people prepare for Superbowl Sunday, I discovered a creative meatless spin on tacos which are great for parties! This Vegan Lentil Tacos is sure to be loved by vegans, vegetarians and meat lovers too!

Inspired from Food 52
Photos by Bobbi Lin

Serves 6

1 1/4 cups walnuts, toasted
1 1/2 cups cooked brown lentils
1 tablespoon tamari or soy sauce
1 clove garlic, roughly chopped
1/2 cup roughly chopped, tightly packed oil-packed sun-dried tomatoes
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon apple cider vinegar
A few tablespoons water
2 cups green cabbage, thinly sliced and tightly packed
2 cups red cabbage, thinly sliced and tightly packed
2 scallions, light green and white parts only, chopped
1 poblano pepper, sliced in half crosswise, seeds removed, and finely diced
1/2 cup cilantro leaves, chopped
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 small clove garlic, minced
2 teaspoons agave or maple syrup
Dash red pepper flakes (or to taste)
8 corn taco shells or tortillas, warmed

See the full recipe (and save and print it here)

Have a great week and let me know how your Vegan Lentil Taco turned out!



3 thoughts on “Meatless Monday – Vegan Lentil Tacos

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