With these vegan tacos, a dream of healthy fast food becomes reality. With a lentil walnut filling, cashew sour cream and crunchy corn shells, these tacos are perfect for those busy days, when you don't have a lot of time to spend in the kitchen but still want something hearty, healthy and delicious.
Mix together all the ingredients and keep in an airtight container.
Combine all the ingredients in a bowl and keep refrigerated until serving.
Prepare lentils according to packaging.
Roast walnuts in a pan without added oil for 1-2 minutes.
Drain cooked lentils and roughly mash with a fork or potato masher (you do not want to end up with puree).
Roughly chop roasted walnuts.
Sauté onions in a pan with some frying oil (or water). Add garlic and sauté for a minute or so. Add mashed lentils and 3-4 tsp of the seasoning mix. Roast for a few minutes, stirring occasionally. Mix in roasted walnuts and take off the heat.
Heat taco shells in the oven. Fill them with the lentil walnut mixture and serve warm with pico de gallo and sour cream.
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