By Jamie Webber
You maybe remember Molly from The Best Vegan Faux Tuna Salad Recipe she shared with us last year. It remains one of our most popular recipes on the site, and there’s a reason why. Her recipes are top notch. We love building relationships with our community members and learning about their own transformations (see hundreds of success stories here). Molly is one of them. She was inspired to buy a juicer the first time she watched Fat, Sick & Nearly Dead. She said, “I literally paused the movie and went to Target to buy one and then came home and finished it.”
Now we love staying up to speed with her and seeing what recipes she has on her own website. She has the ability to transform favorite animal-based meals into pure vegan bliss. It’s safe to say that your meat-eating friends will love what she’s whipping up in her kitchen.
Here’s what Molly says you need to know about these tacos.
Lentil haters and meat eaters will love them.
When you combine yummy flavor and a satisfying texture, it’s a win for everyone.
And that’s exactly what this recipe does.
Go ahead – try them on the lentil hating meat eater in your life!
You can easily make the taco mix and cheesy sauce a day or two in advance to save on time.
Both items freeze really well.
For the Walnut Lentil Taco Mix:
For the Tomato, Onion and Kale Mixture:
For the Cheesy Sauce:
This is totally optional. These tacos are still awesome without it, but if want to add some creaminess, add the cheesy sauce. (Nutritional information does not include this.)
If cooking the lentils:
‘Cheesy’ Sauce (optional):
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Serving Size: 1 taco
Trans Fat: 1g