vegan TACOS

INGREDIENTS

– 1 cup cooked lentil – 1/2 cup salsa – 1 Tablespoon nutritional yeast – 1.5 teaspoons ground cumin – 2 teaspoons chili powder – 1/2 teaspoon garlic powder – 1/2 teaspoon sea salt – pepper to taste – 6 taco shells of choice Optional topping – shredded vegan cheese – vegan sour cream – chopped onions/scallion – chopped tomatoe – cilantro – shredded lettuce

STEP 1

Combine all ingredients (excluding toppings) in a skillet. Cook over medium/low heat, stirring often, for 10-15 minutes.

STEP 2

Add water if needed to prevent dryness. Fill taco shells with lentil mixture, about 1/4 to 1/2 full. Add desired toppings and serve.

Tips for Making  Vegan Tacos:

This is a great recipe to double and freeze what you don’t use. Store in a freezer safe container or a freezer ziploc bag. Will last up to 6 months. To thaw, place in the refrigerator overnight and heat on the stove.

RECOMMENDED:

RECOMMENDED:

Vegan Green Bean Casserole

Black Bean Enchilada Casserole

Vegan Breakfast Casserole