Umami Recipes
Umami Recipes

Tried and True

1-Pot Smoky Lentil Vegan Taco “Meat”

6 servings

servings

30 minutes

total time

Ingredients

3-4 Tbsp water (plus more as needed)

1/2 cup finely diced onion (any color)

3 cloves garlic, minced

1 ½ cups finely shredded carrot

1 ¼ cups cooked lentils (or 1 can)

~1/4 cup vegetable broth (or water as needed, plus more as needed)

1/2 tsp sea salt (plus more to taste)

1 tsp smoked paprika (plus more to taste)

1 tsp chili powder (plus more to taste // spice blend should contain chili powder, cumin, oregano, etc.)

2 tsp coconut aminos

2 tsp maple syrup

2 tsp lime juice

Corn or flour tortillas

Shredded red cabbage

Guacamole

Cilantro

Lime wedges

Salsa

Directions

Heat a large skillet over medium heat. Once hot, add water (or oil), onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned.

Next, add carrots and sauté for several minutes to get slightly browned and tender, stirring frequently. Then add cooked lentils, vegetable broth, salt, paprika, chili powder, chopped chipotle pepper, coconut aminos, and maple syrup. Stir to combine.

Cover and cook over medium-low heat for 10 minutes, stirring occasionally. Then remove the lid and cook for 5-10 minutes more or until the carrots are tender and the color has deepened. Stir occasionally and add more broth (or water) as needed if it dries up. Near the end of cooking, add lime juice and stir.

Taste and adjust flavor as needed, adding more paprika for smokiness, salt to taste, coconut sugar for sweetness, lime for acidity, or coconut aminos for umami flavor. We added more coconut aminos, lime, cumin, and salt. Don’t be shy with flavor here!

Serve the mixture on tortillas (we used corn tortillas heated over an open flame for 20 seconds on each side). For toppings, we suggest shredded red cabbage and cilantro. Serve with lime wedges or hot sauce for more flavor.

Store leftovers covered in the refrigerator for 4-5 days or up to 1 month in the freezer. Reheat on the stovetop until hot, adding water or broth as needed to add moisture back in.

Nutrition

Serving Size

-

Calories

82 kcal

Total Fat

0.5 g

Saturated Fat

0.1 g

Unsaturated Fat

0.31 g

Trans Fat

-

Cholesterol

-

Sodium

283 mg

Total Carbohydrate

15.7 g

Dietary Fiber

4.1 g

Total Sugars

3.8 g

Protein

4.7 g

6 servings

servings

30 minutes

total time
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