Homemade Vegan Lentil 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 cooked lentils (*see recipe notes)
- 1 cup chopped bell pepper (color of your choice)
- 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
Topping
- Vegan cheese sauce or cheese of choice (to taste)
Preparation
Place tortillas in heat-resistant bowls and bake at 390 degrees Fahrenheit for 15 minutes until lightly browned
Allow taco cups to cool until firm
Chop the onion, bell pepper, and cherry tomatoes, and mince the garlic
Heat vegetable oil in a frying pan over medium heat and fry the onion for 1 to 2 minutes
Add the minced garlic and chopped bell pepper, and fry for 3 to 5 minutes
Stir in the cooked lentils, chopped cherry tomatoes, spice mixture, soy sauce, balsamic vinegar, plant-based milk, and tomato paste, and fry for 3 to 4 minutes
Spoon the filling into the cooled taco cups
Top with vegan cheese sauce and fresh herbs if desired
Reheat the taco cups in the oven if needed before serving
Notes
For the cooked lentils, see the recipe notes for preparation instructions.
