Tacos make a great, easy dinner, and this is my favorite way to make a “meaty” vegan taco filling. The combination of TVP and lentils gives some great texture to the filling, and the quesadilla shells and cashew cream make these feel decadent!
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The Best Vegan Tacos
Ingredients
- Taco Filling:
- 1 onion, diced
- 1/4 c split red lentils
- 1/2 c TVP
- 1 “Not beef” Bouillon cube
- 1 can fire-roasted diced tomatoes
- water to fill the empty tomato can
- 1 T minced garlic
- 1 t salt
- 1 t ground cumin
- 1 t ground coriander
- 2 t chili powder
- 1 c raw cashews
- 3/4 c hot water
- 1/4 c lemon juice
- 1 t salt
- corn tortillas
- vegan butter
- vegan shredded cheese
- shredded lettuce
Cashew Sour Cream:
To serve:
Directions
- To make the taco filling: Heat a skillet over medium heat. Add the onion and a sprinkle of salt, and cook until the onion is softened. Add the remaining filling ingredients and cook until the liquid is absorbed and the lentils are cooked through, about 20-25 minutes.
- To make the cashew cream: Combine all cashew cream ingredients in a blender cup and let sit for about 10 minutes, then blend until smooth. Pour into a container and place in the freezer for about 15 minutes to cool and start firming up. The cashew cream will continue to firm up in the fridge, and can be made in advance.
- To serve, make quesadillas with the corn tortillas, vegan butter and shredded cheese. Top each quesadilla with taco filling, cashew cream, and shredded lettuce.
From PlantcraftedPantry.com
Plantcrafted Pantry 