Vegan Shepherd's Tacos

Vegan Shepherd's Tacos are a hearty and flavorful twist on the traditional shepherd's pie, featuring a savory filling of lentils, vegetables, and spices all wrapped in warm corn tortillas. Perfect for a quick weeknight meal, these tacos are both satisfying and nutritious.

Ingredients

• Lentils - 200 grams
• Water - 500 ml
• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Frozen peas - 100 grams
• Corn tortillas - 4
• Fresh cilantro - 2 tablespoons, chopped
• Avocado - 1, sliced
• Lime - 1, wedged for serving

Steps

1. Rinse the lentils under cold water and drain.
2. In a pot, combine the lentils and water, bring to a boil, then reduce heat to simmer for about 20 minutes or until tender. Drain any excess water.
3. In a skillet, heat olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
4. Add the minced garlic, cumin, smoked paprika, salt, and black pepper to the skillet, stirring for 1 minute until fragrant.
5. Stir in the cooked lentils and frozen peas, cooking for an additional 3-4 minutes until heated through.
6. Warm the corn tortillas in a dry skillet or microwave until pliable.
7. Assemble tacos by spooning the lentil mixture into each tortilla, then top with sliced avocado and chopped cilantro.
8. Serve with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 54 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from lentils.
• Rich in dietary fiber, promoting digestive health.

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