Make-Ahead Vegan Breakfast Tacos

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

1 cup (120 grams) chickpea flour* - $0.36

1 cup (240 ml) plus 3 tablespoons water divided - $0.00

1 ½ teaspoon sea salt divided** - $0.05

A few turns of the pepper mill - $0.05

¼ teaspoon black salt / kala namak optional but recommended - $0.08

1 red onion diced - $0.23

2 cloves of garlic minced - $0.16

1 tablespoon smoked paprika - $0.30

1 teaspoon thyme - $0.10

1 teaspoon cumin - $0.05

½ teaspoon cinnamon - $0.03

¼ teaspoon ground cloves - $0.05

1 ½ teaspoons cayenne pepper adjust to taste - $0.24

2 cups (350 grams) cooked lentils - $0.68

1 tablespoon red wine vinegar - $0.10

2 tablespoons olive oil - $0.10

A package of small corn or flour tortillas mine come in a package of 8 - $2.60

10 cherry tomatoes sliced - $0.80

1 avocado sliced or mashed*** - $0.99

A handful of fresh cilantro - $0.15

A small jar (300 grams / 10.5 oz) of salsa - $1.35

Directions at thestingyvegan.com

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