This simple lentil taco meat is made from lentils and roasted pumpkin seeds. All you need is 15 minutes and a handful of pantry ingredients. Use it in a variety of dishes, such as tacos, burritos, salads and more. It's an easy, flavorful and versatile vegan protein.
Course Main Course
Cuisine vegan
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6
Ingredients
1can 540ml (19oz)lentils
1cuppumpkin seeds,raw or dry roasted
2garlic cloves
1tablespoonchili powder
1 1/2teaspoonground cumin
1teaspoondried oregano
1/2teaspoonsmoked paprika
1/4teaspoononion powder
1/2teaspoonfine grain sea salt
1tablespoonolive oil
Pepper to taste
Instructions
If using raw pumpkin seeds, preheat the oven to 300℉. Spread the seeds on a baking sheet in a single layer. Roast for 15 minutes or until lightly golden. Watch carefully in the last minutes to avoid burning. Skip this step if using dry roasted pumpkin seeds.
Meanwhile, add the remaining ingredients to a food processor. Once the roasted pumpkin seeds are ready, add them to the food processor as well. Pulse until just combined. Don't over process as you want to keep some texture from the seeds and lentils.
Serve cold or warm in tacos, burritos, salads and more.
Notes
To serve warm: To heat up the lentil taco "meat", sauté in a pan with oil until heated through and slightly golden, about 5-10 minutes, or cook in the oven for 15 minutes at 350℉.You can replace the pumpkin seeds with walnuts if preferred.