I must still be on a high from Cinco de Mayo earlier this month, because I want more Mexican food! This fajitas recipe serves up a new filling than what I usually roll in my tortillas - a lentil walnut meat (yum-o!). I found it on one of my favorite food blogs, Oh She Glows. Get the recipe below or click through here to go to the original blog post.
Vegan Fajitas
Ingredients (4-6 servings)
- 1 cup uncooked green lentils (makes about 2 cups cooked)
- 3 cups water or broth
- 1/2 cup walnuts, toasted if preferred (optional)
- 1.5 tsp ground cumin
- 1/2 tsp chili powder, or more to taste
- 1 tsp vegan Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp tomato paste
- 1/8th tsp cayenne pepper
- 1/2 tsp fine grain sea salt, or to taste
- 1 tbsp coconut oil (or other oil)
- 1 small red pepper, thinly sliced
- 1 small orange pepper, thinly sliced
- 1 small red onion, thinly sliced
- 4-6 small soft tortillas (or try lettuce cups)
- Avocado slices
- Cashew Cream
- Fresh lime juice
- Salsa
- Cilantro
- hot sauce
- Shredded lettuce
- 1. Rinse lentils and add to a medium pot along with 3 cups of water or broth. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 30-45 minutes or until most of the water is absorbed and the lentils are tender.
- 2. Meanwhile, sauté the onion and peppers in a skillet with the coconut oil for about 15 minutes over medium heat, or until softened.
- 3. Add walnuts into a mini processor and process until the size of peas or a bit smaller. Set aside. Add half of the cooked lentil mixture into a mini food processor. Process until mostly smooth. Mix back into the remaining lentils in the pot. Stir in walnuts if using. Slowly add the spices and seasonings to taste, adjusting amounts if necessary. If lentil mixture is dry add some water, a tablespoon at a time, until moistened. Turn on heat to warm lentil mixture just before serving.
- 4. Spoon lentil meat onto soft tortillas, followed by the skillet mixture and your desired toppings. Enjoy!
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