 |
Prep Time: 15 Minutes Cook Time: 4500 Minutes |
Ready In: 4515 Minutes Servings: 20 |
|
This is a recipe I came up with looking for an alternative to using ground beef and a packaged seasoning mix to make a filling for tacos. It is completely vegan, and has successfully fooled both old fashioned meat & potatoes guys and hungry teenagers both. Ingredients:
4 cups chopped onions |
7 garlic cloves, minced |
4 tablespoons olive oil |
2 cups lentils |
4 cups water |
1 (28 ounce) can crushed tomatoes |
4 tablespoons chili powder |
2 teaspoons cilantro |
1 teaspoon turmeric |
1 teaspoon parsley |
1 teaspoon salt |
1 teaspoon black pepper |
1/4 teaspoon cayenne |
1/4 teaspoon cinnamon |
1/4 teaspoon cumin |
2 cups textured vegetable protein, granules |
2 cups water |
3 teaspoons dark brown sugar |
Directions:
1. Saute onions in oil until soft and translucent. Add garlic and cook for another minute or two, but do not allow to burn.
2. Add lentils and toss with oil and onions to coat. Add 4 cups of water and cook for about 30 minutes until the lentils begin to soften.
3. Add canned tomatoes, seasonings, TVP and additional water and cook for about 30 minutes more.
4. Remove from heat and stir in brown sugar.
5. We serve this both in traditional tacos and over rice, topped with all the fixings - tomatoes, avocados, cucumbers, salsa, cheese, sour cream, hot sauce, etc.
|
|