Vegan Thai Curry Tacos

• Meat

  • 12 oz Ground “beef” (or ground beef if you're making a carnivorous version, vegetarian

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 2 Garlic cloves
  • 1 tbsp Ginger
  • 1 Jalapeno
  • 1/2 cup Lentils, cooked
  • 1 Lettuce
  • 1/2 Lime
  • 1 Lime, wedges
  • 1/2 Onion
  • 1 Tomato

• Canned Goods

  • 1 1/2 tbsp Red curry paste
  • 1/4 cup Vegetable broth

• Condiments

  • 1 Hot sauce
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Bread & Baked Goods

  • 1 Tortillas

• Dairy

  • 1 Cheese, vegan

Found on lepetiteats.com

Description

Ingredients

• 2 tablespoons coconut oil
• ½ onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 12 ounces vegetarian ground “beef” (or ground beef if you’re making a carnivorous version)
• ½ cup cooked lentils
• ¼ cup vegetable broth
• 1 tablespoon soy sauce
• 1½ tablespoons red curry paste
• salt and freshly ground pepper, to taste
• ½ lime
• to assemble the tacos, you will also need:
• tortillas
• assorted taco toppings- I like:
• shredded lettuce
• diced avocado
• diced tomato
• shredded vegan cheese
• cilantro
• sliced jalapeño
• hot sauce
• lime wedges

Directions

• In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about five minutes. Add garlic and ginger and continue to cook for another minute.
• Add vegetarian grounds, lentils, broth, soy sauce and red curry paste to skillet. Stir to combine and sauté for about 5 minutes or until liquid is absorbed. Season with salt and pepper and squeeze lime juice over taco filling, stirring to combine.
• To assemble tacos, warm tortillas and spoon about 2 tablespoons of taco filling into each tortilla. Top with assorted toppings.