Homemade Vegan Lentil Taco Cups
Ingredients
- 6 small tortillas (about 15 cm/6 inches in diameter), gluten-free if desired
- 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
- 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
Place tortillas in heat-resistant bowls and bake in a 390°F oven for 15 minutes until lightly browned
While tortillas bake, chop onion, bell pepper, and cherry tomatoes
Heat vegetable oil in a frying pan over medium heat, add onion and fry for 1-2 minutes
Add garlic and bell pepper, fry for 3-5 minutes until slightly softened
Stir in cooked lentils, cherry tomatoes, spice mixture, soy sauce, balsamic vinegar, plant-based milk, and tomato paste, then cook for 3-4 minutes
Spoon the filling into the cooled taco cups
Top with vegan cheese sauce and fresh herbs, if desired
Tips
The taco cups will firm up as they cool
Reheat assembled taco cups in the oven if desired before serving
