Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
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.
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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 packedoil-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
Gena's new book Choosing Raw: Making Raw Foods Part of the Way You Eat is a thorough, relatable guide to incorporating raw and vegan foods into any diet. It's full of no-fuss recipes for every meal, which range from fully raw to mostly cooked, with plenty of snacks and desserts to keep everyone happy.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.