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Super Veggie Lentil Taco "Meat"

post #1 of 16
Thread Starter 

I found this recipe a couple weeks ago and have already cooked it twice, the kids and husband love it and it just ROCKS!! We've used it for tacos, nachos, Daiyadillas ;) it would work on any mexican style dish. Enjoy!

 

http://www.ordinaryvegetarian.com/2011/01/super-veggie-lentil-taco-meat.html

post #2 of 16

Yummmm...That looks good. Thanks for posting.

post #3 of 16

sounds great!  we make something we call "awesome sauce" - it's a blend of cooked lentils and spaghetti sauce, spinach, garlic and walnuts, and it is really good over pasta or even as a chip dip.  the lentils give it a very meaty flavor, so I can imagine they'd be great to use as a meat substitute for taco filling.  thanks for sharing!

post #4 of 16

Hi there, avowed meat-eater here, however, I come from a family that was flexitarian before we knew there was a word for such a thing.  So - I used to feel like I knew my way around lentils, but then I went to that recipe...  brown lentils?  Ummmmm...  is there another name for those things?  Are they what would also be called the french lentils?

 

I'm feeling stupid.  And hungry.  smile.gif

post #5 of 16

That recipe looks like a great change from our plain beans...which we're actually having tonight orngtongue.gif

 

Re: brown lentils:

http://www.thekitchn.com/whats-the-difference-brown-gre-111139

 

I always use the red ones, but they fall apart easily, so I think I will try those brown ones, too!

post #6 of 16

Oh yeah!  I have black lentils and channa in the house right now, and I frequently get the red (nummers - second the falling apart though, might as well just mash 'em) and the french lentils (which are amazing with vinegar!), but I had never, ever noticed a brown lentil.  Back to the health bins at my local Sprouts! 

 

eat.gif

post #7 of 16

I'm so glad you posted this, I've been needing some new recipes. Looks delicious!

post #8 of 16

Yum, that sounds great! I'll have to try that! I love.gif lentils!!! Thanks for posting!
 

Quote:
Originally Posted by Jennyanydots View Post

sounds great!  we make something we call "awesome sauce" - it's a blend of cooked lentils and spaghetti sauce, spinach, garlic and walnuts, and it is really good over pasta or even as a chip dip.  the lentils give it a very meaty flavor, so I can imagine they'd be great to use as a meat substitute for taco filling.  thanks for sharing!


Ohh.. this sounds great too! I'll have to try that! Thanks!

 

post #9 of 16

I finally found some brown lentils at an Indian food store so I'm making this soon. I don't have any smoked paprika so hopefully it still turns out okay. :)

post #10 of 16

Um, YUM! Thanks for the link!

post #11 of 16

I made this tonight and it was really tasty!

post #12 of 16

Looks so good! There is also a recipe out there somewhere for "Sloppy" lentils-I have one from a crockpot cookbook and it is SO good!  Don't have time to post it now, but if it can't be found on google let me know and I will put it up :)

 

Thanks for sharing!

post #13 of 16

Meh.  I still can't find "brown lentils" - unless they're the ones just labeled "Lentils" at the local HEB.  I'm trying this recipe this week with a mix of de Puy and red lentils. 

I expect it will be very nom nom nom.

post #14 of 16
Quote:
Originally Posted by thoughtfulmamma View Post

I found this recipe a couple weeks ago and have already cooked it twice, the kids and husband love it and it just ROCKS!! We've used it for tacos, nachos, Daiyadillas ;) it would work on any mexican style dish. Enjoy!

 

http://www.ordinaryvegetarian.com/2011/01/super-veggie-lentil-taco-meat.html

OK, I finally tried this today and it is AWESOME!!!!  Mine didn't look "crumbly" at the end, but dang it was so good.  I also didn't use the cayenne (I didn't have any on hand and I don't care for super spicy).  Now I just need to find a good sub for sour cream.  I love putting sour cream on my tacos.  

 

I am willing to bet that this "meat" freezes well so I will be making a batch up just for the freezer!  Thanks again!

 

Amy

post #15 of 16

It is pretty awesome. 

 

I went "off-road" with the recipe a fair amount - I changed the ratios and the method.  I used all red lentils.  It was good enough that the Mr. agreed it was pretty tasty - and he's not really a lentil kind of guy.

 

Specifically, I upped the carrot and mushroom content.  I put the onions, celery and carrots in at the start, and cooked them well, then added the pepper and 'shrooms.  I added less garlic, and then added more spices and toasted them.  I also added the tomato paste and toasted it before adding the bay and homemade veggie stock.

 

What came out of my pot would absolutely freeze well.  Too bad we're finishing it ASAP.  Even the baby liked it, and she tends to turn her nose up at spicy.  She must get enough heat from my breast milk.  Heh.

post #16 of 16

Wow thanks for the recipe thoughtfulmamma! My family also loved it. They are requesting I make it again tonight hah :)

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