Pulled together some 'taco fillings' for a late-year lunch with Chosen Family. I love them so. Doubled the Walnut Taco Meat and now I have so much left over I'll be using it as pastry fillings tonight. All I want to do is cook and write. Happy 2025.
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Crispy Lentil Walnut Tacos
Ingredients
- 6-8 small soft-shell tortillas
- 1 cup pre-cooked black or brown lentils
- 1/2 cup walnuts, chopped
- 1 small white onion, chopped
- 1 cup vegetable broth
- 1 (14.5 oz) can of diced tomatoes
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 2 tbsp taco seasoning. Mine was heavily salted, so I did not add additional salt
- 1 tbsp hot sauce (optional)
- Cooking spray
- 1/2 cup shredded cheese of choice, vegan or regular
Top with
- Salsa
- Greek yogurt or Cashew Cheese Sauce
- Guacamole
Directions
- Preheat your oven to 375 F
- Heat a large pan with the olive oil. Add in your chopped onions and cook on a medium/low flame for 5 minutes, until they become translucent.
- Add the lentils, walnuts and garlic to the pan and stir together for a minute or two, lightly mashing the lentils as you mix.
- Season the mix with the taco seasoning and stir together. Pour in the crushed tomatoes and veggie broth, bring it to a boil and reduce the heat to let it simmer for about 7-10 minutes covered, until the taco mixture thickens. Remove the lid and cook uncovered for additional 5-7 minutes. If the mixture is too watery, let it cook down for a few more minutes on medium heat.
- Add in the hot sauce if using, and adjust the seasoning as needed. My taco seasoning was salted, so I did not need to add more salt.
- Spread the taco mixture into half of a soft-shell tortilla and fold it over, then add a sprinkle of shredded cheese. Repeat with all of the taco meat. If you’re prepping the taco meat ahead of time, leave it in the pan until you’re ready to serve it. Don’t fill the tacos ahead of time, they will get soggy!
- Layer your folded tortillas on a sheet pan, and spray lightly with cooking spray.
- Bake the tacos for 15 minutes, until crispy on top- I like to place them under the broiler for the last minute. Serve with salsa, guacamole, and toppings of your choice!
- 4 tbsp olive oil
- 1 medium red onion, finely diced
- 4 cloves garlic, finely diced
- 1 heaped tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 pinch ground cinnamon
- 2-3 pinches ground cloves, adjust to taste
- 1 tsp sambal oelek (Indonesian chilli paste) or chilli powder, to taste
- 2 tbsp tomato paste
- 2 x 565 g / 20 oz tins young (green) jackfruit in water
- 4 tbsp soy sauce
- 3 tbsp maple syrup
- ¼ tsp white pepper (black is okay too)
- 1-2 tsp liquid smoke**, adjust to taste
- 1 tbsp apple cider vinegar
SALSA
- 15 ripe plum tomatoes
- 1 spring onion, sliced thinly
- 2 tsp lime juice
- ½ tsp sugar
- salt & pepper, to taste
REMAINING INGREDIENTS
- Romaine lettuce, shredded
- quick-pickled red onions (details in this recipe)
- vegan sour cream (details in this recipe)
- small bunch of coriander
- Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t). Set aside.
- Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.
- Add most of the spices: cumin, smoked paprika, coriander, a pinch of cinnamon and cloves to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.
- Mix in the tomato and chilli paste.
- Now add in the prepared jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and another pinch of ground cloves if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.
- Just before you are ready to assemble the tacos, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned.
How To Make the Ultimate Vegan Cashew Cream
Makesabout 1 cup
Nutritional Info
Ingredients
For basic, all-purpose cashew cream:
- 1 cup
raw, unsalted cashews
- 2 1/2 cups
water, divided
- 1/8 teaspoon
kosher salt
For sweetened cashew cream:
- 1 cup
raw, unsalted cashews
- 1
dried Medjool date, pitted
- 2 1/2 cups
water, divided
- 1/8 teaspoon
kosher salt
For "cheesy" cashew cream:
- 1 cup
raw, unsalted cashews
- 2 1/2 cups
water, divided
- 1 tablespoon
- 1 teaspoon
freshly squeezed lemon juice
- 1/8 teaspoon
kosher salt
Equipment
Measuring cups and spoons
Medium bowl
Colander
Blender
Rubber spatula
Instructions
Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.
Drain and add fresh water: Drain the soaking water from the cashews. Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender.
Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.
Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.
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