I am obsessed with this lentil-walnut “taco meat” I made for our burritos. IT IS SO FREAKING GOOD!! 😍 I topped it with my homemade vegan sour cream (made from tofu), added tomato, avocado, chives. And calorie for calorie, it has more protein than regular taco meat! 
Here’s the recipe:
3/4 cup chopped walnut
2 cup uncooked brown lentils
2-3 tbsp olive oil
1/4 cup chopped white onion
¼ cup chopped red onion
As many garlic cloves as you would like (I use a zillion)
2-3 tsp smoked paprika
2-3 tsp chili powder
2 tbsp chopped chives
1 tsp salt
3/4 cup chopped walnut
2 cup uncooked brown lentils
2-3 tbsp olive oil
1/4 cup chopped white onion
¼ cup chopped red onion
As many garlic cloves as you would like (I use a zillion)
2-3 tsp smoked paprika
2-3 tsp chili powder
2 tbsp chopped chives
1 tsp salt
Lentils:
Rinse the lentils. Remember when boiling them – your water to lentil ratio is always 1 part lentil to 3 parts water. So to cook 2 cup of lentils, you’ll combine it with 6 cups of water in a pot. Do you have to boil the water first? No!
Rinse the lentils. Remember when boiling them – your water to lentil ratio is always 1 part lentil to 3 parts water. So to cook 2 cup of lentils, you’ll combine it with 6 cups of water in a pot. Do you have to boil the water first? No!
Place the lentils and water in a pot together and bring to a high simmer, then simmer. Add a bay leaf for some flavor. Cook them for 20 to 25 minutes, until the lentils are tender but still hold their shape. Drain/set aside.
Walnuts:
In a large skillet w/ medium heat, toast the walnuts for 2 minutes. Set aside.
Everything else:
Add EVOO to a large skillet over medium heat, add garlic, red and white onion, smoked paprika, chili powder, salt, and sauté for a few mins until reduced.
In a large skillet w/ medium heat, toast the walnuts for 2 minutes. Set aside.
Everything else:
Add EVOO to a large skillet over medium heat, add garlic, red and white onion, smoked paprika, chili powder, salt, and sauté for a few mins until reduced.
(You can sub vegetable broth for EVOO if you prefer). Add lentils, walnuts, and a touch of water or veggie broth. Mash while simmering until you get a taco meat like consistency. Add to burrito wrap with avocado, tomato, chives, vegan sour cream and voila!
My vegan sour cream recipe:
1 16 oz package firm silken tofu
2 Tbsp lemon juice
1 Tbsp red wine vinegar
1 clove garlic (or more, I use lots!!)
Pinch of salt
Make sure to use a tofu press, drain your tofu. Add all ingredients to a food processor, and voila! Sour cream!
1 16 oz package firm silken tofu
2 Tbsp lemon juice
1 Tbsp red wine vinegar
1 clove garlic (or more, I use lots!!)
Pinch of salt
Make sure to use a tofu press, drain your tofu. Add all ingredients to a food processor, and voila! Sour cream!
So many die hard meat lovers have tried my lentil-walnut “taco meat” and LOVED it. I promise! So whether or not you’re vegan, I think you should consider giving this a try 😀
