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Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa
The combination of lentils and toasted walnuts in place of animal-protein makes for a cleaner, more complex bite. The mixture is topped with a cool, tart cashew sour cream, and a bright pineapple salsa to keep things interesting!
This great recipe comes to us from Meatless Monday!
This great recipe comes to us from Meatless Monday!
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Ingredients
- 1 15-ounce can cooked lentils
- 1 c walnuts, roughly chopped
- 1 Tbsp tomato paste
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp smoked paprika
- 1 tsp oregano
- 1/2 tsp salt
- 8 romaine leaves, or tortillas, or tacos
- 1 c fresh pineapple, diced (for pineapple avocado salsa)
- 2 avocados, diced (for pineapple avocado salsa)
- 1/2 jalapeño, seeds removed and diced (for pineapple avocado salsa)
- 1/4 c red onion, diced (for pineapple avocado salsa)
- 1/4 c cilantro, chopped (for pineapple avocado salsa)
- 1 lime, juiced (for pineapple avocado salsa)
- 1/2 tsp salt (for pineapple avocado salsa)
- 3/4 c cashews, soaked for 4 hours (for cashew sour cream)
- 1/4 c water (for cashew sour cream)
- 1 Tbsp lemon juice (for cashew sour cream)
- 1/2 tsp apple cider vinegar (for cashew sour cream)
- 1/4 tsp salt (for cashew sour cream)
Instructions
Step 1
To make the lentil walnut taco meat, toast the walnuts in a sauté pan for about 5 minutes on medium-low heat. Add the lentils, spices and tomato paste. Stir to combine and sauté for a few more minutes to let the mixture dry out a bit and become crumbly.
Step 2
Meanwhile, combine the salsa ingredients in a bowl and set aside.
Step 3
To make the cashew sour cream, drain the soaking liquid from the cashews and add the cashews to a blender. Add the remaining ingredients and blend until creamy.
Step 4
To assemble, spoon the taco meat into the romaine leaves. Top with salsa and cashew sour cream.