Today: Who says you need meat to make game day-worthy tacos? This vegan version is easy to make ahead (or make at the last minute), and it's accompanied with a cabbage slaw you'll want to eat on its own.
Traditional tacos these are not. For one thing, they’re vegan. For another, once you've boiled the lentils, the filling requires no additional cooking at all -- not a single swirl in your skillet. It’s a delicious, easy-to-prepare crumble made from cooked and cooled lentils, ground walnuts, spices, and sun-dried tomatoes, and if you ask me, it’s a pretty ingenious plant-based spin on taco "meat." The crumble isn’t only good for tacos: It’s also great in stir-fries and breakfast scrambles, or sprinkled on top of salads.
These tacos are all about contrast: The crumbly taco mixture is topped with crispy, cooling red cabbage slaw. The slaw is a little sweet, a little spicy (thanks to chopped poblano chile and a sprinkling of red pepper flakes), and freshened with the additions of cilantro and lime juice.
I love this dish because you can prepare most of it from your pantry and because it’ll help you to put your extra heads of CSA cabbage to use. I also love it because you can throw it together for a last-minute game day get-together or potluck, and even the pickiest meat eaters will be impressed by the bold flavors and texture.
1 1/4 cups walnuts, toasted
1 1/2 cups cooked brown lentils
1 tablespoon tamari or soy sauce
1 clove garlic, roughly chopped
1/2 cup roughly chopped, tightly packed oil-packed sun-dried tomatoes
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon apple cider vinegar
A few tablespoons water
2 cups green cabbage, thinly sliced and tightly packed
2 cups red cabbage, thinly sliced 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)
8 corn taco shells or tortillas, warmed
Photos by Bobbi Lin
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