Name: Lentil Tacos with Avocado Crema
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.66 cup brown lentils ((135g)); 0.25 cup walnuts (packed (32g)); 8 oz cremini mushrooms (stems removed & very roughly chopped); 2 medium shallots (roughly chopped (or ~80g roughly chopped onions)); 1 tbsp flaxseed meal; 3 tbsp nutritional yeast; 0.5 tsp kosher salt (plus more to taste); null null black pepper (Freshly cracked); 1 tsp smoked paprika; 2 tbsp taco seasoning; 0.5 tsp porcini powder (optional); 2 tsp vegan beef bouillon powder (or bouillon cube (crumbled) (optional)); 2 tbsp olive oil (or cooking oil of choice); 2 null avocado (ripe); 0.25 cup vegan sour cream (or tangy coconut yogurt); 2 cloves garlic cloves (roughly chopped); 2 null limes (juicy); 0.5 tsp ground cumin; 1 handful cilantro (leaves and tender stems, plus more for garnish); 0.5 tsp kosher salt; null null black pepper (Freshly cracked); 5 cups green cabbage (shredded or very thinly sliced (~275 to 330g)); null null kosher salt (or sea salt); 1 null lime (juicy); 1 null jalapeno pepper (very thinly sliced (omit for mild; use a serrano pepper for a spicier version)); null null agave nectar (A drizzle of); 12 null corn tortillas (taco-sized); 1 null lime (cut into wedges)

Instructions

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1

Cook the [brown lentils]. Bring water to a boil in a saucepan and lightly salt the [water]. Add the [brown lentils]. Reduce heat to a simmer and cook for 8 to 10 minutes, until slightly undercooked with a distinct bite.
2

While lentils cook, toast the [walnuts]. Heat a dry skillet over medium-low. Add [walnuts] and toast for 4 to 5 minutes until fragrant and lightly browned.
3

Drain the [brown lentils] well and add to a food processor. Blend for several seconds, then pulse, until partially blended with some pieces intact. Transfer to a large bowl and set aside. Wipe out the food processor bowl.
4

Add the [toasted walnuts] to the food processor and blend briefly into fine crumbs. Add the roughly chopped [cremini mushrooms] and [shallots] to the food processor with the [walnuts]. Pulse several times until finely chopped (do not over-blend).
5

Make the taco meat filling. Add the blended [walnuts], [cremini mushrooms], and [shallots] to the bowl with the [brown lentils]. Add flaxseed meal (1 tbsp), nutritional yeast (3 tbsp), kosher salt (0.5 tsp), [black pepper], smoked paprika (1 tsp), taco seasoning (2 tbsp), optional porcini powder (0.5 tsp), and optional vegan beef bouillon powder (2 tsp). Mix with your hands until combined. If very sticky, add 1-2 tbsp of [flour] (if needed). Taste and add more [kosher salt] as needed.
6

Cook the [vegan taco meat] in batches. Heat a large nonstick skillet over medium/medium-high heat with olive oil (2 tbsp). Add ⅓ to ½ of the [vegan taco meat] to the pan, breaking it into small pieces with a spatula. Cook for 4 to 6 minutes, stirring occasionally, until browned and slightly crispy. Repeat with remaining [vegan taco meat], adding more [olive oil] if needed.
7

For the Avocado Crema: In a food processor, blend the avocado (2) flesh, vegan sour cream (0.25 cup), garlic (2 cloves), lime juice (3 tbsp), ground cumin (0.5 tsp), cilantro (1 handful), kosher salt (0.5 tsp), and [black pepper] until smooth and creamy. Season to taste.
8

For the Spicy Cabbage Slaw: In a medium bowl, add the green cabbage (5 cups), lime juice (2 tsp), and a couple pinches of [kosher salt]. Massage with your hands for about 30 to 60 seconds to soften. Fold in the pepper (1 jalapeno) and drizzle in [agave nectar], tossing to combine. Taste and adjust seasoning.
9

Assemble: Warm the [corn tortillas] in a cast iron skillet over medium-high heat for about 30 seconds per side. Stack and wrap in a dish towel to keep warm. Dollop [avocado crema] onto each tortilla, spread, then top with [vegan taco meat] and [spicy cabbage slaw]. Garnish with [cilantro] and [lime] wedges if desired.