Vegan Lentil Tacos

#MexicanMarch: Walnut Lentil Tacos + Carrot Quinoa

Oh hey – a two for one-r! This is probably one of my favorite dinner dishes of all time. I found the recipe from Oh My Veggies – and oh my gosh, holy crap. So good! So, I went and put my own twist on the recipe. Aside from that, I also made a bangin’ carrot quinoa. It has this sweetness to it that will make it one of your favorite side dishes. But enough chat, I know you guys just want the damn recipes.

Taco Recipe

You will need:

  • 1 1/2 cups raw walnuts
  • Dash of sea salt, to taste
  • 10 sun-dried tomatoes, soaked in warm water for 10 minutes and drained
  • 1/2 teaspoon chili powder
  • 1/2 tsp paprika
  • 1 cup cooked brown lentils
  • 1/2 cup cooked corn kernels

To make:

  • In food processor, add nuts and salt – blend until chunky.
  • Add tomatoes, chili powder, paprika, and lentils to processor – pulse until it is mixed well. Add more spices if necessary.
  • Pour taco filling into bowl, then fold in your cooked corn kernels.
  • Divide the filling into the romaine leaves. Add your choice of toppings, and serve!
  • NOTE: I added: avocado, banana peppers, hot sauce, and fresh tomatoes.

Topping options:

  • Avocado chunks
  • Banana peppers
  • Jalapeño slices
  • Fresh tomato chunks
  • Salsa
  • Hot sauce

Carrot Quinoa Recipe

You will need:

  • 1 cup quinoa, prepared according to package instructions
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 2 dried figs, finely chopped
  • 1 tbs olive oil
  • 2 tbs soy sauce
  • 1 tsp paprika
  • Salt and pepper, to taste

To make:

  • Cook quinoa according to package instructions, set aside
  • Add carrots, celery, onion, figs, and olive oil to pan over medium heat. Cook over heat, then simmer when veggies are soft.
  • Add quinoa to pan, along with soy sauce, paprika, salt, and pepper. Mix well until combined
  • Serve!

This was such a refreshing dish – perfect for a warm night on the patio! Also, the lentil filling stayed well in an air-tight container. So you can enjoy it for lunch, too. I put mine over salad for days afterwards! xx Bianca

This post is a part of #MexicanMarch, a collaboration between Hold the Eggplant and The Friendly Fig. Follow our recipes using the #MexicanMarch, and feel free to join in!

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