Spiced Lentil-Mushroom Tacos

🥘 Ingredients

• chili powder 1 ½ tbsp
• ground cumin 2 tsp
• smoked paprika 1 tsp
• dried oregano or dried Mexican oregano 1 tsp
• ground coriander ½ tsp
• cremini mushrooms or white button mushrooms 8 oz
• avocado oil or extra virgin olive oil 2 tbsp
• tomato paste ¼ cup
• Cooked Lentils (Brown-Green Version 3) 2 ½ cup
• Kosher
• nutritional yeast ¼ cup
• water ½ cup
• hemp seeds 6 tbsp
• vegan sour cream ½ cup
• medium limes 2
• ground cumin 1 tsp
• ground coriander ½ tsp
• garlic cloves 3
• nutritional yeast 2 tbsp
• thinly sliced or shredded cabbage of a medium cabbage from 0.33 cup
• agave nectar ½ tsp
• high-protein tortillas 8
• cherry 8 oz
• lime 1

Taco Seasoning for Lentil Tacos

1. 1

   Prepare: chili powder , ground cumin , smoked paprika , dried oregano or dried Mexican oregano , ground coriander .
2. 2

   Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container labeled “Taco Seasoning.”
3. 3

   Label and store on the counter or in your pantry for up to 6 months.
4. 4

   For the lentil-mushroom meat: cremini mushrooms or white button mushrooms , avocado oil or extra virgin olive oil , tomato paste , timer tbsp Taco Seasoning (from meal prep), Cooked Lentils (Brown-Green Version 3) , Kosher salt and freshly cracked black pepper, nutritional yeast , water . For the protein crema: hemp seeds , vegan sour cream , medium limes , ground cumin , ground coriander , garlic cloves , nutritional yeast , thinly sliced or shredded cabbage of a medium cabbage from , agave nectar , high-protein tortillas , cherry , lime .
5. 5

   Prep the mushrooms. Dab the mushrooms with a paper towel or dry cloth to remove any dirt. Tear the mushrooms into big pieces with your hands (or roughly chop them). In a food processor, add the mushrooms and blend for a few seconds, then pulse a few times until finely chopped. (Or finely chop by hand with a knife.)
6. 6

   Make the Lentil-Mushroom Meat. Heat the oil in a large sauté pan over medium heat for 2 minutes , then add the shallots and garlic, and cook for 1 minute, stirring frequently. Add the tomato paste and stir almost constantly for 2 minutes to toast.
7. 7

   Add the Taco Seasoning and toast for 30 seconds until aromatic, stirring constantly. If the pan is too dry, add a splash of water.
8. 8

   Add the mushrooms and cook until softened, about 4 minutes, stirring occasionally.
9. 9

   Add in the lentils, 1/2 tsp kosher salt, 1/4 cup nutritional yeast, and 1/2 cup water. Stir to combine and cook, stirring occasionally, for 5-7 minutes , or until the lentils have absorbed the flavors. If needed, add more water so the lentils don’t dry out or burn. They should be thick and saucy but not liquidy. Take off the heat, and season to taste with salt and pepper until well-seasoned.
10. 10

    While the lentils cook, prepare your side salad (if you’re making one) and make the Protein Crema. Protein Crema: In a food processor (or small-capacity blender), mix together the hemp seeds, sour cream, 2 tbsp lime juice, cumin, coriander, garlic, 2 tbsp nutritional yeast, and 1/2 tsp kosher salt. Blend until the hemp seeds are completely blended and the mixture is creamy. Taste, adding more lime juice for tang or more salt/pepper as desired.
11. 11

    Make the slaw. In a medium bowl, combine the cabbage with 1 tbsp lime juice, the agave, a bit of kosher salt ( timer /4 tsp), and pepper to taste. Massage briefly with your hands to slightly soften. Taste, adding more lime or agave until it tastes tangy and just slightly sweet.
12. 12

    Warm the tortillas. Heat a skillet (ideally cast iron, but any kind works) over medium-high heat. Once hot, add each tortilla and cook for 20-40 seconds per side. (Or heat in the microwave.) Stack and wrap tortillas in a dish towel to keep warm.
13. 13

    Assemble: Spoon the Lentil-Mushroom Meat onto each tortilla, leaving a border around the edges. Top with some cabbage slaw, tomatoes (if using), and spoon the crema on top. Serve with lime wedges and squeeze on top before enjoying. Serve with your side salad, if you made one.