Homemade Vegan Taco Cups
Ingredients
- 6 tortillas (regular or gluten-free) about 15 cm in diameter
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 cloves of garlic minced
- 3 cups lentils cooked
- 1 cup bell pepper chopped (color of your choice)
- 1 cup cherry tomatoes chopped
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp brown sugar
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1 tbsp soy sauce (gluten-free if necessary)
- 1/2 tbsp balsamic vinegar
- 1/3 cup almond milk or cream
- 3 tbsp tomato paste
- Vegan cheese sauce or cheese of choice (to taste)
Preparation
Place tortillas in heat-resistant bowls and bake in the oven at 390°F (200°C) for about 15 minutes until lightly browned.
Allow the taco cups to cool and firm up.
Chop the vegetables.
Heat oil in a frying pan and add onion, then sauté for a few minutes until softened.
Add garlic and bell pepper and fry over medium heat for about 3-5 minutes.
Add all other ingredients except vegan cheese sauce and fry for 3-4 more minutes.
Put the filling into the taco cups, add vegan cheese sauce or favorite vegan cheese, and optional fresh herbs on top.
Optionally reheat the taco cups in the oven and serve.
Tips
The taco cups will firm up after cooling down.
