Lentil Tacos with Avocado Crema

rainbowplantlife.com

Dianne Smith-Harper

subheading: Taco Meat:

⅔ cup (135g) brown or green lentils

¼ packed cup (32g) walnuts

8 ounces (227g) cremini mushrooms, stems removed & very roughly chopped

2 medium shallots, roughly chopped (or ~80g roughly chopped onions)

1 tablespoon flaxseed meal

3 tablespoons nutritional yeast

1 teaspoon kosher salt, plus more to taste

Freshly cracked black pepper

1 teaspoon smoked paprika

2 to 3 tablespoons taco seasoning

½ teaspoon porcini mushroom powder (optional, see Note 1)

2 teaspoons vegan beef broth seasoning or bouillon cube crumbled (optional, see Note 1)

2 to 4 tablespoons olive oil or cooking oil of choice

subheading: For serving:

Avocado Crema ( see 2nd recipe card)

Spicy Cabbage Slaw ( see 3rd recipe card)

12 taco-sized corn or flour tortillas (see Note 2)

1 lime, cut into wedges

Directions at rainbowplantlife.com

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