Super Veggie Lentil Taco "Meat"

I am celebrating!

What, you ask?

I have been vegan for a whole year, no biggie! Well it is a big deal actually, so it's a good thing that this super veggie lentil taco meat knows how to party fiesta! It was a week long fiesta, in fact. Made on a Monday, this recipe made enough delicious leftovers to eat for lunch at work all week.

My favorite uses for the super veggie lentil taco meat was on taco salads and in lettuce wrap tacos, but it is very versatile and adaptable and could be used in place of the premade "meat"' crumbles in many recipes. For Italian flavors, drop the chili powder, cumin, and lime juice and sub in basil, thyme, and sage. Like I said, these lentils know how to party.

I should also mention that this recipe is perfect for hiding certain veggies from the certain people who don't like them. I had not originally planned to partially blend the mixture, but decided to last minute when my mushroom-hating brother stopped by for a bite. Success! He did not detect the mushrooms, and I loved the resulting texture. I could not be happier with this winging-it, weeknight dinner (and the lunches that followed).

One year vegan and loving it. I can honestly say my life gets more delicious by the day!

Super Veggie Lentil Taco "Meat"
(makes about 3 cups)

1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 cup sliced mushrooms (any kind)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1-1/2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1 tsp oregano
1 bay leaf
dash cayenne
2 cups vegetable broth
1 tbsp tomato paste
1 tbsp lime juice

Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and mushrooms and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.

Remove from heat and carefully drain off any extra liquid (a little bit of liquid is fine, excessive liquid is not desirable). Remove bay leaf and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved--do not puree. Serve hot.

Makes six 1/2 cup servings, which could be used to make 12 tacos, 6 burritos, 6 taco salads, or 6 nacho platters.

Vegan MoFo #15: Homemade "Beef" and Sweet Potato Tacos

Ever since the massive positive response to my homemade vegan bacon recipe last week, I have wanted to share my favorite homemade ground beef substitute. It is another easy, affordable, freezer-friendly, gluten-free, and optionally soy-free recipe. A genius creation of Ricki Heller, this recipe is a blend of ground cauliflower, walnuts, and spices, roasted to perfection. So simple, so delicious, and surprisingly meaty!

I've had some serious cravings for Mexican ever since I saw Jessy's tostadas and Lisa Marie's tacos. I decided tacos were the perfect use for this homemade beef. Combined with sweet potatoes, black beans, corn and a generous drizzle of A-K's creamy pepita cilantro dressing, this was just what I was craving. This meal was rounded out by a side of spicy roasted kuri squash. It doesn't get much better than that!


The two stars of these tacos are the meat and the dressing, which are not my recipes. I've provided links to the original recipes below, along with my technique for assembling these tacos. This dish will be included in the November SOS Kitchen Challenge featuring sweet potatoes. To participate submit your own sweet or savory sweet potato dishes before the end of the month.


Homemade "Beef" and Sweet Potato Tacos 
with Creamy Pepita Cilantro Dressing
(Serves 4)

1 cup of Ricki's Meaty Veg-Based Ground "Meat"
1/2 onion, diced
1 clove of garlic, minced
2 small or 1 large sweet potato, peeled and chopped into 1/2" pieces (about 2 cups)
1/2 cup corn kernels, frozen, fresh, or canned
1 cup cooked black beans
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp cayenne (optional)
1/2 tsp sea salt
Generous drizzle of A-K's Creamy Cilantro Pepita Dressing (not optional)
4 large or 6 small tortillas

Heat 1 tbsp oil in a large skillet. Add onions and saute for 3 minutes. Stir in garlic and continue to saute for another 3 minutes.

Stir in the sweet potatoes and saute for about 15 minutes, stirring frequently, until the sweet potatoes are tender and lightly browned.

Stir in the spices, corn, black beans, and "meat", and cook for 2-3 minutes, until hot. Serve inside tortillas of your choice with a big drizzle of dressing.