Vegan Lentil Taco Cups in Baked Shells
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 (any color)
- 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
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
For serving
- vegan cheese sauce or cheese of choice, to taste
- fresh herbs, optional
Preparation
Place tortillas in heat-resistant bowls and bake in a preheated oven at 390°F for 15 minutes, or until lightly browned
While the tortillas bake, chop the onion, garlic, bell pepper, and cherry tomatoes
Heat vegetable oil in a frying pan over medium heat, add the onion, and fry for 1 to 2 minutes
Add the garlic and bell pepper, and fry for 3 to 5 minutes
Stir in the cooked lentils, cherry tomatoes, soy sauce, balsamic vinegar, plant-based milk, tomato paste, and spice mixture; fry for 3 to 4 minutes
Spoon the filling into the cooled taco cups
Top with vegan cheese sauce and fresh herbs, if desired
Optionally, reheat the filled taco cups in the oven before serving
Notes
The taco cups will firm up as they cool
