TEMPEH & LENTIL LETTUCE WRAP TACOS
This 4 ingredient taco meat is way to good to be true! It takes under 30 minutes and is packed with protein and fiber to keep you full all day. It uses salsa which is basically the best kept secret in cooking since it already has great flavor, your onion, peppers, and tomatoes already chopped!
I love the flavor and texture of butter leaf lettuce, it is exactly as it sounds, buttery! It is great for tacos and spring rolls and is often used in Asian cuisine. Feel free to use romain lettuce or actual tortillas here, I just think that since the filling is so... filling... it goes great in a lettuce wrap! It is also a great way to get more greens in.
I also include the recipe for my favorite cilantro lime brown rice. While most people agree that white rice tastes better than brown rice, when you add a little flavor to this short grain brown rice you would be surprised at the result! I could honestly just eat a whole bowl of this rice.
Don't even get me started on this corn salsa. This is probably the only thing that keeps me going back to Chipotle. It is just sooooo good! Once I figured out how to make it last summer it was game over. While it is much more delicious with fresh corn, in the winter months frozen will work just as well. Check out the note below if using frozen corn.
LETTUCE WRAP TACOS WITH 4 INGREDIENT TACO "MEAT"
Time: 30 minutes
Yield: 4-6 servings
Ingredients:
for the taco "meat"
1 can of lentils
1 block of tempeh
1 jar of salsa
1 packet of taco seasoning
OR 1 tsp each of paprika, cumin, garlic powder, onion powder, chili powder, & 1/2 tsp salt
for the cilantro lime rice
1 cup of short grain brown rice
the juice of 1 lime
2 tbsp of chopped cilantro
1/2 tsp salt
for the Chipotle-style Corn Salsa
1 cup sweet white corn *see note below
1/4 bell pepper, finely diced
1/2 red onion, finely diced
2 tbsp chopped cilantro
the juice of 1 lime
1 tsp maple syrup
pinch of salt
for the tacos
1-2 heads of butter leaf lettuce
dairy free yogurt or cashew cream for garnish
sprouts, green onion, & cilantro for garnish
Directions:
Start cooking your rice according to package instructions.
Crumble up your tempeh and add to a pan on medium heat. Saute for 3 minutes before adding the taco seasoning, then saute for another 5 minutes. Use a splash of water or broth to deglaze the pan as needed. Then add the can of lentils and salsa. Cover partially and let simmer for 15 minutes.
Make the corn salsa by combining all ingredients in a bowl.
*note: if you want to use frozen corn just add to a strainer and run under hot water for a minute or two until the kernels are thawed
Once the rice is done cooking add the cilantro, lime, and salt.
Assemble the tacos with the rice, tempeh lentil taco meat, and corn salsa, top with yogurt, sprouts, green onion, and cilantro.
Enjoy :)
