Vegan Tacos

Inspired by:  Chef Sarah

Vegan Tacos: Makes about 12 tacos (T=tablespoon, t=teaspoon)

• 1 medium shallot or small onion, diced
• 1 cup (195g) of green, brown or red lentils (you can mix these)
• 2 cups (500ml) of water
• 1 package of taco seasoning
• 2 generous cups (225g) of chopped button mushrooms
• 2T (30ml) of olive oil

Your choice of garnishes including:

• Taco shells
• Corn tortillas - grilled 
• Lettuce leaves
• Roasted onion petals
• Salsa (homemade or store bought)
• Guacamole (homemade or store bought)
• Cucumber, julienned or cubed
• Cherry tomatoes
• Chopped lettuce

How to make them:

Put the oil (1T) in a medium sauce pan and begin cooking over medium heat.  Add the diced shallot/onion and sauté for about 1 minute to soften.

Add the lentils (1 cup - 195g), stirring to coat them well in oil.  Add the taco seasoning and stir it in so that it also coats the lentils evenly.  Add the water (2 cups - 500ml) and bring to a low boil - reduce heat to medium low, cover, and allow to cook for 20 minutes, stirring every few minutes, until the lentils are tender.

While the lentils are cooking, add 1T of oil in another pan and turn heat on to medium high.  Add the chopped button mushrooms (2 cups - 225g) and a large pinch of salt.  Cook until the mushrooms have released all their water and begin to colour (about 10 minutes).  Set aside to add to the cooked lentils.

Add the mushrooms to the cooked lentils and start to build you tacos as you like them.  Enjoy!

Garnish options:  tortillas, salsa, guacamole, cucumber, cherry tomatoes, lettuce, roasted onion petals

If you can find this tool, I highly recommend it.  It is a julienne cutter and I use it for everything.  Here, it makes a wonderful cucumber garnish.  I bought mine at Ares in Montreal.