Lentil Walnut ‘Meat’ Tacos

MAKES 4 SERVINGS

Walnuts have a “meaty” texture, making them a satisfying alternative to meat itself. They support a healthy heart and brain, nourish your gut, and are anti-inflammatory. Walnuts are the only nuts that contain a significant amount of the antioxidant ALA, a plant-based source of omega-3 fatty acids. Marry them with lentils and you’ve got protein to keep you going.

GATHER FOR THE TACO ‘MEAT’

1 cup dry brown lentils

1 cup water

2 cups walnuts, toasted

2 tablespoons cumin

2 tablespoons dried oregano

2 tablespoons onion powder

2 tablespoons garlic powder

2 teaspoons chipotle powder

Pinch of salt

FOR THE TACO SHELL

Corn or gluten-free taco shells, pan-fried soft

OR

Romaine or endive leaves

FOR THE TOPPINGS

Follow Your Heart vegan cheddar cheese

Red cabbage, shredded

Tomato, diced

Scallions, thinly sliced

Hot sauce

MAKE IT

1. Combine the lentils, water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 15 to

20 minutes until the lentils are just soft. Remove from heat and drain any excess water. Set aside and allow to cool.

2. Pulse all of the ‘meat’ ingredients, including the lentils, in a food processor until it looks like ground taco meat.

3. Over low heat, warm the ‘meat’ in a skillet. Assemble the tacos by placing the lentil ‘meat’ mixture into a taco shell or lettuce leaves.

4. Add the ‘cheddar cheese’ layer, shredded red cabbage and top with the diced tomato and scallions.

5. Serve with one of our signature hot sauces or your favorite bottled, slightly thick hot sauce in a ramekin.