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 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 them in the oven at 390°F for about 15 minutes until they are lightly browned.
In the meantime, chop the vegetables, heat oil in a frying pan, add the onion and fry for about 1-2 minutes, then add garlic and bell pepper and fry over medium heat for about 3-5 minutes.
Add all the other ingredients except cheese sauce and fry for a further 3-4 minutes.
Put the filling into the taco cups, add vegan cheese sauce and fresh herbs (optional) on top.
Notes
The taco cups will firm up after they cool down.
You can reheat the taco cups in the oven.
