EPIC VEGAN TACOS RECIPE | DTube Recipe Video

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A take on a classic taco recipe, but without the beef! I love using lentils and mushrooms when I make a textured protein for a dish. The lentils add extra protein, and the mushrooms give it a great texture and flavour!

The fresh salsa, guacamole, and lettuce give the tacos a fresh feel, while the hemp aioli sauce adds that creamy garlicky kick! Simple ingredients, easy to make… You’ll love this!

INGREDIENTS:
6-8 corn tortillas

Taco Seasoning:
1 Tbsp. chilli powder
1/2 tsp garlic powder
1/4 tsp chilli flakes (omit if you don’t like spice)
1/2 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp each salt & pepper

Base or "Ground Beef":
250g organic firm tofu (crumbled)
250g mushrooms (finely chopped)
1 can of rinsed brown lentils

Salsa:
4 small fresh tomatoes (diced and drained of juice)
1/2 of a red onion (diced)
Small bunch of coriander (finely chopped)
Juice of 1/2 a lime
1/2 tsp salt & pepper each

Guacamole:
1 avocado
2 Tbsp. lemon juice
Pinch of salt

Garlic Hemp Aioli:
1 cup hemp seeds
juice of 1 lemon
1 raw clove of garlic
5-6 Tbsp. of plant based milk
1/2 tsp each salt & pepper

-Chopped romaine lettuce

INSTRUCTIONS:

• Preheat oven to 400F
• Combine together spices in a small dish for the taco seasoning.
• Heat non-stick pan over medium heat. Sauté mushrooms until they start to release water.
• Then add taco seasoning, brown lentils, and crumbled tofu. Cook for another 5-7 minutes then keep warm on low heat.
• Place corn tortillas directly on oven rack (you can hang them in the middle to create “taco shell” shapes) and bake for 3-5 minutes.
• Scoop the avocado into a small bowl and, using a fork, mash to a smooth consistency.
• Mix in the lemon juice and a pinch of salt.
• Combine ingredients for salsa.
• In a high-speed blender or food processor, blend all ingredients for the garlic hemp aioli on high for 1-2 minutes or until mixture is very smooth.
• Combine all taco ingredients for some delicious tacos!

Enjoy!

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