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Easy Lentil Walnut Tacos with Cabbage Lime Slaw

by wiki
12 April, 2019
in Vegan
0
Easy Lentil Walnut Tacos with Cabbage Lime Slaw

Author Notes: A perfect recipe to whip up on a busy weeknight, thanks to a super-healthy lentil and walnut crumble filling and a low stress slaw. If you don’t have cabbage, feel free to substitute what you have on hand (romaine lettuce, carrots, or cucumber will all work well). —Gena Hamshaw

Serves: 4

Ingredients

  • 1 1/4

    cups walnuts, toasted
  • 1

    tablespoon tamari or soy sauce
  • 1

    clove garlic, roughly chopped
  • 1/2

    cup roughly chopped and tightly packed oil-packed sun-dried tomatoes
  • 1/2

    teaspoon ground cumin
  • 1

    teaspoon chili powder
  • 1

    teaspoon apple cider vinegar
  • 1 1/2

    cups cooked brown lentils


  • a few tablespoons water
  • 2

    cups green cabbage, thinly shredded and tightly packed
  • 2

    cups red cabbage, thinly shredded and tightly packed
  • 2

    scallions, light green and white parts only, chopped
  • 1

    poblano pepper, sliced in half crosswise, seeds removed, and finely diced
  • 1/2

    cup cilantro leaves, chopped
  • 2

    tablespoons olive oil
  • 2

    tablespoons freshly squeezed lime juice
  • 1

    small clove garlic, minced
  • 2

    teaspoons agave or maple syrup


  • dash red pepper flakes (or to taste), optional
  • 8

    corn taco shells or tortillas, warmed

Directions

  1. To make the lentil walnut crumble, place the walnuts in a food processor and pulse 2 to 3 times to break them down. Add the tamari, garlic, sun-dried tomatoes, cumin, chili powder, and vinegar and pulse 2 to 3 times more. Add the lentils and pulse until the mixture is thoroughly incorporated and crumbly (it should resemble taco meat). As you go, add a few tablespoons of water as needed. Set the crumble aside until you’re ready to use it (to save time, make the crumble a day in advance). This recipe makes 2 cups, which will keep in an airtight container for up to a week.
  2. To make the cabbage slaw, combine the cabbage, scallions, pepper, and cilantro in a large mixing bowl. Whisk together the oil, lime juice, garlic, and agave syrup and pour it over the slaw. Mix well and add a dash of red pepper flakes if desired.
  3. To assemble the tacos, distribute the crumble filling evenly among the 8 taco shells. Top with a handful of the slaw, and serve.
  • This recipe is a Community Pick!
  • Easy Lentil Walnut Tacos with Cabbage Lime Slaw

    1 of 2
    Photo by Bobbi Lin

    Easy Lentil Walnut Tacos with Cabbage Lime Slaw

    2 of 2
    Photo by Bobbi Lin

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    Tags: meattomatoesVegan
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