I blogged about going to a place in Morro Bay called Shine Cafe and how much I loved their taco salad filling…To die for.
So filling and filled with flavor. I decided to try and recreate this at home a few weeks ago and it was a success. I made it for Whit last night and finally wrote down the recipe…kind of. My method of making things with spices is…throw it in a pot and hope that it turns out tasty! Pretty good, huh? So just an FYI, the amount of spices is an estimate, to the best of my knowledge by how much I sprinkled in. If you want it a bit hotter add some more of the hotter spices (ie cayenne pepper) or sprinkle some hot salsa on top!
Vegan Taco Filling aka Quinoa, Red Lentil Tempeh Mix
2 T Sesame Seed Oil (You can use any oil really)
1/2 Large Onion, diced
3 Cloves Garlic, diced fine
1 C Mushrooms, chopped
3 T Soy Sauce
2 1/2 C Water
1/2 C Quinoa
1/2 C Red Lentils
Black Pepper – few dashes
Sea Salt – few dashes
1/2 – 3/4 tsp Paprika
1/2 – 3/4 tsp Tumeric
1 1/2 tsp Cumin
1/4 – 1/2 tsp (depends on how hot you want it) Red Pepper (Cayenne)
1 8 oz. Block of Tempeh, grated
1. In a large saucepan, add oil, onion, garlic and mushrooms. Cook on low-medium heat until the onions are almost soft. Add in soy sauce when everything is almost cooked.
2. When the onion mixture is cooked, add in all the spices and stir to spread them out evenly.
3. Add in water, quinoa and red lentils and cover the pot. Cover and bring to a boil, then reduce heat to low-meduim or a simmer, and cook for 10-12 minutes, or until the mixture still looks a bit wet.
4. While the quinoa and lentils are cooking, grate the tempeh. When it’s ready as stated above, add in the tempeh and mix. Return pan cover and cook until no more water is present.
5. Remove from heat and let sit for a little bit. Serve with any taco fillings you like!
Let me know if you try it out! I would love to hear your input about it or how I could maybe make it even better!