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Homemade Vegan Taco Cups

Name: Homemade Vegan Taco Cups
Cuisine: Mexican
Ingredients: 6 tortillas (regular or gluten-free), about 15 cm in diameter; 1 tbsp vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 3 cups cooked lentils; 1 cup chopped bell pepper; 1 cup chopped cherry tomatoes; 1 tbsp soy sauce (gluten-free if necessary); 1/2 tbsp balsamic vinegar; 1/3 cup plant-based milk or cream; 3 tbsp tomato paste; Vegan cheese sauce or cheese of choice, to taste; 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

VeganAppetizers & SnacksHealthy snacksWeight-LossDairy-freeGluten-freeMexican

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Vegan Meal Prep

447 recipes

Ingredients

6 tortillas (regular or gluten-free), about 15 cm in diameter
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 cups cooked lentils
1 cup chopped bell pepper
1 cup chopped cherry tomatoes
1 tbsp soy sauce (gluten-free if necessary)
1/2 tbsp balsamic vinegar
1/3 cup plant-based milk or cream
3 tbsp tomato paste
Vegan cheese sauce or cheese of choice, to taste

Spice mixture

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

Preparation

Put tortillas in heat-resistant bowls and bake in the oven at 390°F for about 15 minutes until lightly browned
Chop the vegetables
Heat vegetable oil in a frying pan, add onion, and fry for 1-2 minutes
Add garlic and bell pepper, and fry over medium heat for 3-5 minutes
Add all the other ingredients except vegan cheese sauce, and fry for a further 3-4 minutes
Put the filling into the taco cups
Add vegan cheese sauce and fresh herbs on top