Grain-Free, gluten-free, soy-free, vegan
Serving size: 8 large portions | Prep time: 30 mins | Cook Time: 30 mins
Ingredients:
For the lentil-walnut taco meat (makes 2 1/2 cups):
1 cup uncooked French green lentils (you will use 1 3/4 cups cooked lentils)*
1 cup walnut pieces, toasted (soak for 1 hour if desired)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon fine grain sea salt, or to taste
½ jar Late July Verde Salsa (5-7oz)
3 tablespoons Late July red medium salsa
1 1/2 tablespoons extra-virgin olive oil or avocado oil (PLUS more for the veggie saute!)
For the toppings and wraps:
1 to 2 large bell peppers, thinly sliced
1/2 to 1 large onion, thinly sliced
Cashew Sour Cream (I made my own sauce with CoYo, lemon juice, and freshly diced cilantro!)
Lettuce wraps (large romaine, iceberg, or butter lettuce leaves)
Diced tomatoes or salsa
Optional toppings:
-Green onion -Fresh lime juice -Sliced avocado -Hot sauce -Cilantro
-Sauerkraut -Hempseeds -Shredded Carrots -Jalapenos
Directions:
Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender. (I used my Instapot! *17 mins - let stand for 5-7mins)
Toast the walnuts: Preheat the oven to 300°F (150°C). Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes. (Presoak for 1 hour - 25 mins in oven at same temperature)
Sauté the pepper and onion filling: Add healthy oil of choice into a large skillet or cast iron. Cook the onion and peppers over medium heat for about 10 to 15 minutes. Add secondary toppings like shredded carrots, mushrooms, etc and heat for an additional 5-10 mins, reducing heat if necessary and stirring frequently, until translucent.
Prep “Taco Meat”: Add the cooked lentils and toasted walnuts, healthy oil, spices and salsas into a food processor and pulse only a few times until chopped (make sure to leave texture!).
Prepare the rest of your vegetable toppings and wash and dab the lettuce leaves dry.
Assemble your tacos: Add a large lettuce leaf onto a plate, top with “taco meat”, sautéed peppers and onions, the rest of your toppings and drizzle sauces delight!
TIPS:
Be ECO-friendly, Save and enjoy your leftovers! They can be stored in the fridge for 2-3 days, I recommend no more than 4 days.
Use the “taco meat” as a vegan protein dip by blending in the food processor til smooth for any veggies from the garden or local store; carrots, celery, broccoli, you name it!
Please give us a call for today’s deli hours as they can vary due to staffing.
Grab and go options are always available until close.
FEDERAL WAY
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2565 S. Gateway Center Place
Federal Way, WA 98003
TACOMA
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2951 S. 38th Street
Tacoma, WA 98409