Walnut and lentil tacos with cheesy sauce | Nourish: plant-based living

Walnut and lentil tacos with cheesy sauce

Comfort food kept whole and clean, WFPBNO style.





  1. If using dried lentils, rinse and drain, then place in a small pot with 2 cups of water. Bring to a boil and then immediately turn the heat way down until just simmering. Leave to simmer without a lid for 30–37 minutes, or until all the water is absorbed and the lentils are soft, but not falling apart.
  2. Meanwhile, make the cheesy sauce. Place the potato, carrot, onion, turmeric, and garlic in a medium-sized pot, and cover with 2 cups of water. Simmer for 20 minutes, with the lid on. After 20 minutes, add the veggies (and the remaining liquid in the pot) to a blender.
  3. Drain the cashews and add to the blender, along with the nutritional yeast, apple cider vinegar, sea salt, and the remaining 1/2 cup of water. Blend until the sauce is creamy and smooth, about 2 minutes.
  4. To make the walnut and lentil taco mix, add the cooked lentils, toasted walnuts, tomato paste, garlic, paprika, tarragon, sea salt, and water to a food processor and pulse until everything is just combined. Don’t process the mixture so much that it turns into a mushy paste. You want it to have plenty of texture.
  5. To make the kale salad, add the kale to a bowl with the aminos, and massage with your hands until the kale shrinks down a bit. Add the tomatoes and onions and stir through.
  6. To serve, heat the tortillas, then drizzle a little cheesy sauce on each one, add lentil and walnut taco mix, and top with the kale salad mix. Delicious tacos, ready to go!

TIP: If you have cheese sauce left over, pop it in the fridge and use within 7 days or freeze for another time. It freezes really well.

Molly Patrick

Molly motivates people to eat more plants and less of everything else with her delicious wholefood, plant-based recipes.

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