Meaty Lentil Tacos with Avocado Crema

🥘 Ingredients

• Cooked Lentils 1.33 cup
• small or medium or extra large ripe avocados don’t discard the pits! 1
• good-quality creamy vegan yogurt or vegan sour cream ¼ cup
• garlic cloves 2
• medium limes 2
• ground cumin ½ tsp
• cilantro leaves and tender stems 1 handful
• Kosher
• raw walnuts ¼ cup
• cremini mushrooms 8 oz
• diced red onion from ¾ cup
• flaxseed meal 1 tbsp
• nutritional yeast 3 tbsp
• Kosher
• smoked paprika 1 tsp
• taco seasoning 2-3 tbsp
• mushroom powder ¾ tsp
• all-purpose flour 1 tbsp
• extra virgin olive oil 2-4 tbsp
• jalapeño or serrano pepper 1
• shredded cabbage labeled “Lentil Tacos” from 6 cup
• medium limes 2
• A
• taco-sized corn or flour tortillas 12
• cilantro ½ cup

Pulsed Lentils

1. 1

   Prepare: Cooked Lentils .
2. 2

   Add the Cooked Lentils to a food processor. Blend for several seconds, followed by a few pulses, until the lentils are partially blended with a few pieces still intact. TIP: Watch this YouTube video to see the desired texture.
3. 3

   Label and store in an airtight container in the fridge for about 5 days.

Avocado Crema

1. 1

   Prepare: small or medium or extra large ripe avocados don’t discard the pits! , good-quality creamy vegan yogurt or vegan sour cream , garlic cloves , medium limes , ground cumin , cilantro leaves and tender stems , Kosher salt and freshly cracked black pepper.
2. 2

   Add the avocado flesh to the food processor (or small-capacity blender) along with the yogurt or sour cream, garlic, 3 tbsp lime juice, cumin, cilantro, 1/2 tsp kosher salt, and several cracks of pepper.
3. 3

   Blend until smooth and creamy, scraping down the sides as you go. Season to taste, adding more lime juice or salt and pepper as desired.
4. 4

   Transfer crema to an airtight container or jar for which you have a lid. Add an avocado pit on top and seal (this will slow down the browning process and keep the crema fresh longer). Label and refrigerate for 4 to 5 days.

Dry Toasted Walnuts

1. 1

   Prepare: raw walnuts .
2. 2

   Heat a small dry sauté pan over medium-low to medium heat. Once warm, add the walnuts and toast for 4-5 minutes , stirring frequently, until they smell toasty and are browned in spots.
3. 3

   Once cool, store in the pantry in a labeled airtight container, sealed jar, or ziploc bag for 1 to 2 weeks.
4. 4

   Gather: cremini mushrooms , 1/4 cup Toasted Walnuts (from meal prep), diced red onion from , timer 1/3 cup Pulsed Lentils (from meal prep), flaxseed meal , nutritional yeast , Kosher salt and freshly cracked black pepper, smoked paprika , taco seasoning , mushroom powder , all-purpose flour , extra virgin olive oil . For the cabbage slaw: jalapeño or serrano pepper , shredded cabbage labeled “Lentil Tacos” from , medium limes , A drizzle of agave nectar, taco-sized corn or flour tortillas , timer 1/2 tbsp Avocado Crema (from meal prep), cilantro .
5. 5

   Prepare your side salad, if you’re making one.
6. 6

   Dab the mushrooms with a paper towel or dry cloth to remove dirt, then remove and discard the stems. Roughly chop the mushrooms.
7. 7

   Add the Toasted Walnuts to a food processor. Blend briefly into fine crumbs, but don’t over-blend into walnut butter. Add the mushrooms and diced onion. Blend a few times, followed by a few pulses, until the mix is finely chopped.
8. 8

   Add the walnut-mushroom mixture to a large bowl. Add in the Pulsed Lentils, flaxseed meal, nutritional yeast, 1 tsp kosher salt, pepper to taste, smoked paprika, 2 tbsp taco seasoning, and mushroom powder (if using). Use your hands to mix the taco meat. It should easily come together but should not be very sticky. Taste, adding more salt/pepper or up to 1 tbsp more taco seasoning if desired. If the mixture is too sticky, add the flour and toss to combine. If the mixture doesn’t come together, add 1-2 tsp of water.
9. 9

   Cook the taco meat. Heat a 12-inch (30 cm) nonstick frying pan over medium to medium-high heat with 2 tbsp of the olive oil. Once hot, add ⅓ to ½ of the taco meat (to avoid overcrowding). Cook for 4-6 minutes , stirring occasionally and breaking up the mixture with a spatula into small pieces, until browned and slightly crispy. Set aside on a plate. Add a bit more oil to the pan and repeat with the remaining taco meat.
10. 10

    While the taco meat cooks, make the Cabbage Slaw and heat the tortillas. Cabbage Slaw: Thinly slice the chile pepper. In a bowl, mix the cabbage with 2 tsp of lime juice and a few pinches of salt. Massage for 30-60 seconds to soften. Fold in the jalapeño and agave. Taste, adding more lime, agave, or salt to taste until tart, well-seasoned, and just slightly sweet. Slice the remaining lime into wedges for serving. Heat the tortillas: Add each tortilla to a skillet (preferably cast iron) over medium-high heat for 20 to 40 seconds per side. Stack and wrap tortillas in a dish towel to keep warm.
11. 11

    Assemble the tacos. Dollop Avocado Crema onto warm tortillas and spread out. Top with taco meat and Cabbage Slaw. Sprinkle cilantro on each taco and serve with lime wedges; squeeze on top before enjoying. Serve with your side salad, if you made one.