Confession: I actually don’t know how much this recipe makes! I made it up on the fly as part of a New Years Eve feast and it made a lot, enough to feed 8 people and then be enough for leftovers too. I have halved my original recipe and I’m gonna make a wild guess and say this much will feed 4. I’m terribly sorry if I’m wrong, but trust me, you won’t be complaining if there are leftovers! Usually I would test something like this if I wasn’t sure about quantities, however the interest for these tacos was so intense – it was my most regrammed Instagram pic to date – that I though I had better post the recipe asap. I would love for you to let me know in the comments section how you go with this, and I will be updating it next time I make them.
About the onion powder and granulated garlic… For years I turned my nose up at these ingredients, deeming them inferior to the real thing. I can’t even remember what first compelled me to give them a try, but it happened sometime during the latter half of 2016 and I haven’t looked back. They are great in things like vegan sausages and meatballs, where you want the flavour but not the texture of onions and garlic, or when you want to skip the oil that is usually required to cook the onions a little before adding the remaining ingredients. They are also great for quick dinners, especially in my case as, when I cut onions while Louie is sitting in the highchair watching me cook, they hurt his eyes as much as they hurt mine. I still love the real thing and I am an especially big fan of the health benefits of garlic, but I am glad I opened my mind to onions and garlic in their dehydrated and powdered form as 2017 is going to be the year of quick, cheap and easy meals.
Without further ado, the recipe for these super quick, cheap and easy vegan tacos that can be enjoyed by vegans and meat eaters alike.
A large handful of coriander (optional)
You can really use whatever you like, but I have used:
1 small red cabbage, finely shredded
3 ripe avocadoes, cut into quarters
1C corn kernels
Cashew cream – see recipe here or below
Black sesame seeds
100g raw cashews
For the lentils:
– Place the lentils in a medium-large pot with two cups of water. Bring to a boil and then add the remaining lentil ingredients. Once boiling again, lower to a simmer and cook for about 20 minutes, until the lentils are easily squished when pressed against the side of the pot with the back of a spoon. Once cooked, finely chop the coriander and stir this through (if using). The lentils can be eaten immediately or left for a few days and reheated as needed.
For the rest of the tacos:
– Heat the tacos and then fill each one with about 1/4 of a cup of shredded cabbage, 2-3 tablespoons of lentils, 1/4 of an avocado and 2 tablespoons of corn kernels. Garnish with cashew cream, black sesame seeds, pomegranate arils and additional coriander and squeeze some fresh lime over top before eating. Alternatively, fill them with whatever other yummy things you like to put in tacos.
For the cashew cream:
– Soak the cashews overnight or boil in water for 15minutes to soften
– Drain the cashews and place in a blending receptacle. Pour enough water in the receptacle so that cashews are just covered (it’s ok if a few little bits are sticking out the top) and then blend until smooth
– You can keep it thick and spoon it onto your tacos, or add a little more water to get it more runny and drizzle it over them.
Notes and serving suggestions:
The lentils can also be enjoyed as a stew, with a spoonful of cashew cream stirred in, in a bowl with other yummy things (see below) or on top of nachos with all your other favourite nacho ingredients for a seriously good time!