Homemade Vegan Taco Cups
Ingredients
- 6 tortillas (regular or gluten-free), about 15 cm in diameter
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups cooked lentils
- 1 cup chopped bell pepper
- 1 cup chopped cherry tomatoes
- Spice mixture: 2 teaspoons onion powder, 1 teaspoon ground cumin, 1 teaspoon turmeric, 1/2 teaspoon smoked paprika, 1/2 teaspoon brown sugar, 1/4 teaspoon red pepper flakes, salt and pepper to taste
- 1 tablespoon soy sauce
- 1/2 tablespoon balsamic vinegar
- 1/3 cup plant-based milk or cream
- 3 tablespoons tomato paste
- Vegan cheese sauce or cheese of choice, to taste
Preparation
Preheat the oven to 390°F
Put tortillas in heat-resistant bowls and bake them 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, add the onion, and fry for 1-2 minutes.
Add garlic and bell pepper, and fry for 3-5 minutes over medium heat.
Add all remaining ingredients except cheese sauce, and fry for another 3-4 minutes.
Fill the taco cups with the mixture, top with vegan cheese sauce and optional fresh herbs.
Optionally, reheat in the oven before serving.
