Homemade Vegan Taco Cups with Lentil Filling
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
- 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 blend
- 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
Toppings
- Vegan cheese sauce or cheese of choice, to taste
Preparation
Taco cups
Place tortillas in heat-resistant bowls and bake in the oven at 390°F for about 15 minutes until lightly browned.
Allow the taco cups to cool and firm up.
Filling
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 1-2 minutes.
Add the garlic and bell pepper, and fry for 3-5 minutes.
Add the cooked lentils, cherry tomatoes, soy sauce, balsamic vinegar, plant-based milk, tomato paste, and the spice blend, and fry for a further 3-4 minutes.
Assembly
Spoon the filling into the cooled taco cups.
Top with vegan cheese sauce and fresh herbs, if desired.
Reheat the assembled taco cups in the oven if desired, then serve.
