Vegan Fajitas with Lentil Walnut Meat
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Yield
4-6 servings
Prep Time
25 Minutes
Cook time
30 Minutes
Total Time
55 Minutes
Ingredients:
For the lentil walnut meat
- 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 (I use Wizard’s brand)
- 1 tsp garlic powder
- 1 tsp tomato paste
- 1/8th tsp cayenne pepper
- 1/2 tsp fine grain sea salt, or to taste
For the stir-fry
- 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
For the tortilla/topping
- 4-6 small soft tortillas (or try lettuce cups)
- Avocado slices
- Cashew or Macadamia Cream
- Fresh lime juice
- Salsa
- Cilantro
- Shredded lettuce
- Hot sauce
Directions:
- 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.
- Meanwhile, sauté the onion and peppers in a skillet with the coconut oil for about 15 minutes over medium heat, or until softened.
- 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.
- Spoon lentil meat onto soft tortillas, followed by the skillet mixture and your desired toppings. Enjoy!