3/4 cup French green lentils
1 cup walnuts (use pumpkin seeds if nut-free)
1 clove garlic, finely minced
1 clove garlic, finely minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1 tbsp olive oil
1 tbsp water
1 tsp worcestershire sauce
1. In a medium pot, add lentils to 3 cups of water. Bring to a boil and simmer uncovered for 20 minutes or until lentils are tender. Drain lentils and rinse in cold water to stop the cooking process.
2. In a food processor, add lentils, walnuts, and garlic. Pulse until chopped. Do not want it to be pureed.
3. Transfer the mixture to a large bowl. Add the spices, oil, water, and worcestershire sauce. The mixture should be moist, not dry. If it is too dry, add a small amount of oil or water and stir again.
4. Use in the same way as regular taco meat.
Oh She Glows Every Day
1. In a medium pot, add lentils to 3 cups of water. Bring to a boil and simmer uncovered for 20 minutes or until lentils are tender. Drain lentils and rinse in cold water to stop the cooking process.
2. In a food processor, add lentils, walnuts, and garlic. Pulse until chopped. Do not want it to be pureed.
3. Transfer the mixture to a large bowl. Add the spices, oil, water, and worcestershire sauce. The mixture should be moist, not dry. If it is too dry, add a small amount of oil or water and stir again.
4. Use in the same way as regular taco meat.
Oh She Glows Every Day
No comments:
Post a Comment