Vegan Lettuce Taco Wraps

Nutrition Facts
Serving Size 189 g or 4 servings
Amount Per Serving
Calories 173
Calories from Fat 29
Total Fat 3.2g
Saturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 85mg
Potassium 119mg
Total Carbohydrates 27.7g
Dietary Fiber 10.3
Sugars 2.8g
Protein 8.6g
Vitamin A 14% • Vitamin C 10%
Calcium 4% • Iron 22%

subheading: Taco Seasoning:

2 tsp chili powder

1.5 tsp onion powder

1.5 tsp garlic powder

1 tsp smoked paprika

1 tsp oregano

1 tsp cumin

subheading: Taco “meat”:

1 cup green lentils *dry lentils & rinse before cooking

2 cups low sodium vegan vegetable broth OR 2 cups of water with a vegan bouillon cube.

1 sweet onion (chopped)

2 garlic cloves (minced)

2 tsp coconut oil

subheading: Taco Seasoning:

In a small bowl mix together ingredients.

Set aside until needed for taco meat.

subheading: Taco "meat":

In a large pan (I used a wok) on low-med heat sauté chopped onion and minced garlic in coconut oil, until soft or have turned translucent.

Add 1 cup of rinsed lentils, 2 cups of vegetable broth, add a few scoops of the taco seasoning and mix everything together.

Turn heat to high and bring to a boil, give a few more stirs, cover and reduce to a simmer for approx. 30 minutes or until lentils are soft and water has evaporated. After 30 minutes, I removed the lid and stirred occasionally for 5 more minutes and added more taco seasoning.

I had my lentil taco meat on a lettuce wrap topped with guacamole, salsa, green onions, nutritional yeast, a bit of Daiya cheese & hot sauce.

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