Meaty Vegan Tacos

Vegan Tacos with Lentil Walnut Meat

This recipe is inspired by Sini from Vegan Heaven

Prep Time

30 minutes

Cook Time

20 minutes

Ingredients

For the lentil walnut meat:

• 1 cup walnuts

• 1 cup brown lentils

• 1 tablespoon coconut oil

• 1 onion, finely chopped

• 1 tablespoon tomato paste

• 1/2 cup diced sun-dried tomatoes

• 1 drop cumin essential oil

• 1 teaspoon paprika powder

• 1 drop oregano essential oil

• 1 tsp sea salt

• 1 drop black pepper oil

For the vegan sour cream:

• 1 cup cashews, soaked for 30 minutes

• 1/4 cup lemon juice

• 1 clove of garlic

• 1/2 tsp salt

For the tacos:

• 1 tomato

• 1 avocado

• 1 cup kidney beans

• 1 cup corn

• Buttercup lettuce

• 8 taco shells

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Instructions;

1. Cook the lentils according to the instructions. Drain and set aside. In a medium pan, roast the walnuts without oil for about 2 minutes or until they're lightly golden. Put the walnuts and the cooked lentils in a food processor and process until chopped. Make sure to leave some texture!

2. In a medium pan, heat the olive oil over medium heat and sautée the onions for about 3 minutes. Then add the lentil walnut mixture and stir in the tomato paste. Cook for 2 minutes. Add the diced tomatoes and the spices (paprika powder, cumin, oregano, salt, and pepper).

3. Make the sour cream: Drain the cashews and put all ingredients in a food processor and process until smooth. Season with salt and pepper.

4. Fill the taco shells with the lentil walnut meat, tomato, avocado, kidney beans, corn, and lettuce and top with sour cream.

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