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Vegan Taco "Meat"

VEGAN TACO "MEAT"

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Véronique - adashofwholesome.com

Ingredients

  • 1 medium yellow onion
  • 1 large red bell pepper
  • 250 grams cremini mushrooms (1 standard size container found in most grocery stores)
  • 2 cloves of garlic
  • 1 tbsp. avocado oil , or coconut oil, or olive oil
  • 1 tsp. Himalayan pink salt , or sea salt
  • 1/3 cup chopped green onions , just the green tops
  • 1/2 cup medium salsa
  • 1 19 oz can of lentils , drained and rinsed
  • 1 1/2 tbsp. coconut sugar
  • 1 tbsp. chilli powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 3 tbsp. fresh cilantro , chopped

Instructions

  1. Roughly chop the onion, red pepper and mushrooms into chunks that will fit into your food processor. 

  2. Place the onion, red pepper, mushrooms and garlic into the bowl of your food processor. 

  3. Pulse until the vegetables are finely chopped but not pureed. You will want to keep an eye on the vegetables while pulsing so that you do not end up with a veggie soup.

  4. In a large pan, heat up 1 tablespoon of avocado oil (or coconut, or olive) over medium high heat. 

  5. Place the finely chopped vegetables and 1 teaspoon of Himalayan pink salt into the pan. 

  6. Let cook until the vegetables release their liquid, stirring often. This should take about 8 to 10 minutes.

  7. Turn the heat down to medium and stir in the green onions, salsa, lentils, coconut sugar, chilli powder, ground cumin, dried oregano, garlic powder, and black pepper. 

  8. Let cook for another 5 to10 minutes until the liquid has cooked down.

  9. Turn off the heat and stir in 3 tablespoon of chopped cilantro.

  10. Serve in tacos, on nachos or with whatever your heart desires.

  11. Enjoy!