Simple Lentil Taco Meat
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.
Servings 6
Ingredients
- 1 can 540ml (19oz) lentils
- 1 cup pumpkin seeds, raw or dry roasted
- 2 garlic cloves
- 1 tablespoon chili powder
- 1 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon fine grain sea salt
- 1 tablespoon olive 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.