Vegan Lentil Taco 'Meat' recipe

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Ingredients

½ cup minced onion
1 tablespoon olive oil
water to cover
1 cup red lentils, rinsed and drained
1 teaspoon granulated garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cornstarch
salt to taste
1 pinch ground black pepper to taste
1 pinch cayenne pepper, or to taste

Nutrition Info

209.2 calories
carbohydrate: 30.5 g
cholesterol: : -
fat: 4.5 g
fiber: 7.5 g
protein: 13 g
saturatedFat: 0.5 g
servingSize: -
sodium: 47.5 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat. Add onions, cook and stir until starting to soften, 5 to 7 minutes.

  2. Bring water and lentils to a boil in a skillet. Reduce heat and simmer. Add the cooked onions, garlic, cumin, oregano, cornstarch, salt, black pepper, and cayenne pepper. Cook, stirring frequently, until lentils are tender and starting to break down, 3 to 5 minutes. Add small amounts of water as needed.

Recipe Yield

4 servings

Recipe Note

Try using lentils instead of beef or chicken! Vegan- and vegetarian-friendly. Lentils have no fat and no cholesterol, and they are a complex carbohydrate high in protein and fiber… and they are quite inexpensive too. These lentils make great tacos and casseroles.

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