Meat and dairy free alternative recipe for BBQ Vegan Tacos

30 ml olive oil
1 medium brown onion finely chopped
2 cloves garlic minced
5 cm fresh ginger grated
3 large carrots peeled and grated
1 cup cooked lentils
1/2 cup corn kernels
5 ml smoked paprika
5 ml dried oregano
5 ml ground cinnamon
5 ml ground cumin
1 tablespoon tomato puree
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 tablespoons soy sauce
1 lime juice retained
1/2 cup water as needed
6 hardshell tacos
1/2 cup radishes finely sliced
1/2 cup green cabbage finely sliced
1/2 cup grated carrot for serving
1 small pineapple cored, and sliced in small cubes
pinch chili flakes
1 medium avocado minced
lime wedges to serve

How To
First off, heat the olive oil in a large saucepan and saute the onion, garlic and ginger for a few minutes.

Add the carrot, lentils, corn and spices. Allow to cook through and heat up.

Add the liquids next; tomato puree, vinegar, maple syrup, soy sauce and lime juice. Add a little water and allow to cook and simmer for 5 minutes. Season according to taste.

Prepare the tacos according to packet instructions.

Make the guacamole and set aside. Mix the chopped pineapple with chili flakes and set aside.

To serve; spread your fillings out in small bowls and let everyone help themselves. BBQ carrot and lentil mix, radishes, chopped cabbage, extra grated carrot, pineapple salsa and guacamole. Serve with lime wedges.

Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.

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