Celebrate the 18th Annual Richmond VegFest with Lentil Tacos

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RICHMOND, Virginia –For nearly two decades, the Richmond VegFest has come together to highlight and celebrate vegan lifestyles. Krissi Vandenberg, MS, Director of Vegan Action / Vegan Awareness, joins us live in the studio, who shares a delicious vegan taco recipe, using lentils and tells us more about the upcoming Richmond VegFest. Join the fun with Vegan Action and the Vegetarian Society of Richmond on Saturday, October 2 at Byrd Park from noon to 6 p.m. For more information visit VeggieFest.org.

Easy and delicious lentil tacos

Ingredients:

  • 2 cups cooked lentils (from 1 cup dry lentils) or 2 cans lentils, drained
  • 1 white onion, finely chopped
  • 1 tbsp. olive oil
  • 1 packet of taco seasoning or house spice blend
  • 1 to 2 garlic cloves, chopped
  • Corn or flour tortillas, for serving
  • Taco fillings: shredded lettuce, pickled jalapeños, salsa, cheese, sour cream

Mix of spices:

  • 1 tablespoon of chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon of paprika
  • 1 1/2 teaspoons of ground cumin
  • 1 teaspoon of sea salt
  • 1 teaspoon of black pepper

Instructions
1. In a large skillet over medium-high heat, sweat the onion in 1 Tbsp. oil. Stir frequently, about 4 to 5 minutes, until the onion is translucent. Add the garlic and spice mixture and cook for a further minute or two, stirring frequently. You don’t want to burn the spices.

2. Add the lentils and toss to combine. Use a potato masher or fork to gently mash the lentils. Cook for a few more minutes until heated through. If the lentils start to dry out, add a tablespoon. or two of water or salsa.

3. While cooking this, reheat the tortillas. You can do this in the oven, in a stovetop, or in the microwave.

4. Place a heaping spoonful or two on top of the tortilla and add your toppings. The topping will make about 10 to 12 tacos, depending on how you like them stuffed!

Remarks

  • Cook lentils from dried beans. Rinse the lentils, then place them in a pot with enough water to cover them 2-3 inches. Bring to a boil, then reduce the heat to medium and simmer until tender, about 25-30 minutes.


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