Vegan Zucchini and Lentil Tacos
Zucchini and Lentil Tacos! A perfect vegan dinner. Spicy zucchini and corn, lentils with a creamy jalapeno lime sauce.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup white onion, chopped
- 1 poblano pepper, chopped
- 2 medium zucchini, halved and sliced
- 2 ears fresh corn, kernels removed
- 1 1/2 cups cooked brown lentils
- 1 package taco seasoning, or homemade version
- 3 tablespoons vegetable broth
- salt/pepper, if needed
- 8 Flour tortillas
- Jalapeno Lime sauce, adapted from Love and Lemons
- 1/2 cup raw cashews, soaked at least 20 minutes
- 1/4 cup water
- 1 jalapeno, seeds removed for a less spicy sauce
- 1 garlic clove
- 1/4 cup peeled cucumber
- 1 lime, juiced
- 1/8 cup chives
Instructions
- Heat olive oil over medium heat in a large skillet. Add the onion and pepper and cook for 5 minutes, until onion is translucent.
- Add the zucchini and corn and cook until zucchini is tender, another 3-4 minutes.
- Add the lentils, taco seasoning and vegetable broth, stirring occasionally until thick and heated through. Season to taste with salt and pepper, as needed.
- While the lentils are cooking, make the sauce.
- Place all ingredients in a high-powered blender or food processor and puree until creamy and smooth.
- Divide lentil mixture among tortillas and serve with lime sauce.