One thing that I missed the very most when I became a vegetarian all those years ago was tacos. Eventually I found the veggie crumbles and that was fine once I was a teenager but since I’ve become an adult, I don’t like all the sodium and weird unpronounceable ingredients in that prepackaged food very much. I would occasionally buy the crumbles to make a quick dinner but then I found these tacos.
These are vegetarian tacos to top all vegetarian tacos. They have an unlikely combination of flavors but somehow, it all comes together in a delicious taco explosion in your mouth. You’ll never buy those veggie burger crumbles again (unless you want to make these sloppy joes, in which case, you should). And feel free to eat as many as you want because it’s all totally good for you!
Top them with whatever taco toppings you like like most. We mostly enjoy cabbage for the crunch, creamy greek yogurt, tomatoes for some juiciness, lots of yummy extra sharp cheddar cheese, and (of course) soooooooooooo much hot sauce. It’s not a meal around here unless hot sauce is involved somewhere. You could also make a taco salad with chips. That results in deliciousness, as well!
1 1/4 cups brown lentils
1/2 tsp garlic powder
1 tbsp olive oil
3 1/2 tbsp taco seasoning (we use homemade – recipe to come)
2-3 tbsp ketchup (or more to get the right texture)
- Bring 1 3/4 of water to a boil in a medium saucepan. Add lentils and reduce heat to low, cover, and simmer until most of the liquid is absorbed and the lentils are a nice, soft bite. This should take about 20-25 minutes.
- Turn off the heat and stir in the olive oil, taco seasoning, and ketchup. Stir until combined and lentils are slightly mashed.
- Serve on tortillas or tortilla chips with cabbage, tomatoes, greek yogurt or sour cream, cheese, and hot sauce or salsa.
Source: Slightly adapted from A Couple Cooks