Vegan Barbacoa
This vibrant vegan barbacoa features a rich blend of lentils and finely shredded carrots simmered in a smoky chipotle sauce. Infused with aromatic spices like smoked paprika and cumin, it offers a satisfying plant-based alternative for taco night, best served with crunchy cabbage and fresh lime.
Instructions
- 1
Heat olive oil (2 tbsp) in a skillet. Add onion (0.5 white) and garlic cloves (3 clove), sautéing for 5 minutes until browned.
- 2
Add cooked lentils (1.5 cup), carrots (1.5 cup), coconut sugar (2.5 tbsp), salt (0.5 tsp), black pepper (0.5 tsp), smoked paprika (1.5 tsp), cumin (2 tsp), cloves (0.25 tsp), dried oregano (1.5 tsp), peppers in adobo sauce (2 chipotle), coconut aminos (2 tbsp), lime juice (3.5 tbsp), apple cider vinegar (1.5 tbsp), water (0.25 cup), and leaves (2 bay).
- 3
Simmer covered on medium-low for 15 minutes until carrots are tender and colors deepen, adding extra water (0.25 cup) if the mixture dries.
- 4
Adjust flavor with extra smoked paprika (1.5 tsp), salt (0.5 tsp), coconut aminos (1 tbsp), or lime juice (1 tbsp) if needed.
- 5
Optional: Mash half the mixture with a spoon or food processor for a more cohesive texture.
- 6
Serve inside charred tortillas (10 corn) topped with red cabbage (1 handful), radishes (3), cilantro (1 handful), lime wedges (1 wedge), and hot sauce (2 tbsp).
Nutrition Facts
Per portion