The Pioneer Woman Tasty Kitchen
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Vegan Lentil Taco “Meat”

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

No time like the new year to try a vegan meal- slow cooker-style!

Ingredients

  • 3 cups Vegetable Broth
  • 14 ounces, fluid Canned Diced Tomatoes With Juice
  • 1-½ cup Dried Lentils, Any Variety (I Used Beluga)
  • 1 whole Yellow Onion, Chopped
  • 1 Tablespoon Chili Powder
  • 2 teaspoons Ground Cumin
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Fresh Ground Black Pepper
  • 1 dash Cayenne Pepper

Preparation

Place all ingredients into your slow cooker and cook on low for 8-9 hours. Serve in a tortilla, on nachos, in a taco salad, etc.

Nutrition info per 1/2 cup: 83 calories, 0 g fat, 7 g protein, 13 g carbohydrates, 3 g fiber

One Comment

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Jennifer Mitchell on 5.11.2018

This was a simple recipe that tastes great.

2 Reviews

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katejudy311 on 2.13.2013

Delicious, I mean, really good. We devoured these in homemade crunchy taco shells with some veggies. Cannot wait to make these again!

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jkmiller on 1.10.2013

This is a good recipe. I altered the quantities of some the spices and added salsa toward the end to give it more heat. Overall, this is a great base to start with, and it is super easy to adapt to your tastes.

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