Recipe: Loaded Lentil Tacos

Loaded Lentil Tacos (shown with Cauliflower Rice and Beans)

Serves 4

Veggie tacos come in all varieties but combining lentils and mushrooms makes an especially hearty filling–unless you don't like mushrooms, in which case, you can use zucchini, sweet potatoes, or tofu! Warm, smoky flavors like chili, cumin, and smoked paprika create bold flavors and ensure the filling stands up to any taco toppings and sauces you can dream up.

*This recipe calls for dried lentils which cook up in about 15 minutes but use canned lentils or beans for an even quicker finish to this dish.

Lentils are a superior way to get protein (a ½ cup serving provides about 12 grams!) And plant-based proteins provide something that animal proteins can’t–fiber. Essential for so many reasons, fiber fills us up, lowers cholesterol, pulls toxins from our bodies, and helps keep us fuller longer by slowing digestion. Be sure to have a variety of fresh taco toppings to add color and contrast and a flavorful sauce to seal the deal! And check out the sauce options below!

Try this with Cauliflower Rice and Beans!

Ingredients

1 small onion, finely chopped

2 tablespoons water

8 to 10 ounces of button mushrooms, sliced or roughly chopped

4 large garlic cloves, minced/pressed/grated

2 tablespoons soy sauce/tamari/aminos

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

*¾ cup dried green lentils

*2 cups water

½ cup jarred salsa

Juice from ½ lemon

*Use canned lentils or beans if you prefer and omit the water

Options for Serving

Corn or flour tortillas warmed (or use lettuce leaves)

Thinly sliced romaine lettuce, sprinkled with vinegar, lime, or lemon juice

Sliced avocado

Diced tomatoes

Diced red bell pepper

Black olives

Thinly sliced scallions

Salsa

Directions

1. Heat a large skillet over medium-high heat. Add onions and water. Cook for several minutes until the onions are translucent.

2. Add the mushrooms. Cook for about 8 minutes, stirring occasionally, or until the mushrooms are brown and the liquid has started to evaporate.

3. Stir in the garlic, soy sauce, chili powder, paprika, and cumin. Cook for about a minute, until spices and garlic are fragrant.

4. Add the lentils and water. Bring to a boil then reduce heat to a simmer and cover. Cook for about 10 minutes, until lentils are mostly tender and there's a little saucy liquid remaining. Stir in salsa, cover, and cook for another few minutes until the lentils are soft. If the lentils are still firm, add ½ cup of water to the pan after adding the salsa. Cover, and continue to simmer for another 5 minutes until tender. Taste and adjust seasonings as needed.

5. To serve, spoon into tortillas and top with garnishes of choice.
   

   Copycat Sauce

   Makes a scant 1/2 cup

   
   

   Ingredients

   ⅓ cup vegan mayonnaise

   3 tablespoons ketchup or salsa

   2 tablespoons sriracha sauce

   1 tablespoon yellow mustard

   Juice from ½ lemon

   
   

   Directions

   Stir all of the ingredients together in a bowl until smooth.

   
   

   Sweet and Spicy Mango Sauce

   Makes 1 ½ cups

   
   

   Ingredients

   1 ½ cups frozen mango, thawed

   2 to 3 tablespoons orange juice

   ½ jalapeño pepper, seeded (or use up to ¼ teaspoon red pepper flakes)

   1 clove garlic, peeled

   A few sprigs of cilantro, about 1 tablespoon

   Juice from 1 lime

   Pinch of salt

   
   

   Directions

   Place all of the ingredients in a blender and purée until smooth. Add a little more orange juice if necessary to aid in blending.