Meat-eaters and vegans alike will enjoy this budget-friendly take on tacos. A handful of surprisingly simple ingredients lends big flavours and ‘meaty’ textures to the smoky lentil and broccoli stem taco filling.
Serves 4
Stores in fridge up to 3 days
Stores in freezer up to 1 month
Ingredients
2 tbsp olive oil
1 red onion, thinly sliced
1 large broccoli stem, grated
1 x 400 g tin green lentils, drained and rinsed
2 garlic cloves, finely chopped
4 sundried tomatoes, roughly chopped
1 tbsp tomato purée
1 tbsp soy sauce or tamari
1 tsp smoked paprika
1 tsp ground cumin
1 tbsp nutritional yeast
1 tsp black pepper
To serve
8–12 corn or flour tortillas, salsa, freshly chopped coriander and basil, lime wedges
Method
1. Heat the oil in a large frying pan over medium heat and cook the onion for 3–5 minutes, stirring occasionally, until soft. Add the grated broccoli stem, lentils, garlic and sundried tomatoes and cook for 2–3 minutes, stirring occasionally.
2. Add all the remaining ingredients and cook for about 3 minutes, stirring frequently, until the mixture thickens and begins to stick to the pan. Stir in 1–2 tablespoons of water for the last minute of cooking. Remove from the heat and cover with a lid while you warm the tortillas.
3. To serve, spoon the lentil and broccoli stem mixture onto warm tortillas and top with Cucumber Salsa, fresh coriander and basil, with lime wedges on the side.
Nutrition tip:
Use low-salt soy sauce to stay below salt recommendations.
Nutrition per portion
Energy
Fat
Saturated fat
Carbohydrate
Sugar
Protein
Salt
413 Kcal
14 g
3 g
52 g
6.7 g
15 g
1.3 g
Recipe from You Can Cook This! by Max La Manna (Ebury Press, £22). Photography by Lizzy Mayson.
