Green Meal

Lentil & Walnut Tacos with Cashew Avocado Cream

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Lentil & Walnut Tacos with Cashew Avocado Cream

Dinner

Crispy baked tacos filled with a walnut-lentil mix, bringing a deep, rich flavor and satisfying texture. Topped with a smooth cashew avocado cream, this dish is proof that plant-based food can be just as bold and exciting as anything else on the table.

👥

Serves

⏱️

Time

40 min

☁️

CO2e

Walnuts: 0.4-0.6 kg CO2e per kg

Let's cook it

Ingredients

Walnut-Lentil Filling:
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1 cup raw walnuts, finely chopped
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1 cup cooked green or brown lentils
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½ sweet potato, cut to small pieces
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1 small red onion, finely chopped
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2 cloves garlic, minced
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2 tbsp tamari or soy sauce
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2 tbsp tomato paste
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1 tsp smoked paprika
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1 tsp ground cumin
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½ tsp chili powder
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¼ tsp ground black pepper
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2 tbsp vegetable broth or water
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Cashew Avocado Crema:
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½ cup raw cashews, soaked in hot water for 15 minutes
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1 large avocado
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½ cup unsweetened plain vegan yogurt
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1 large clove garlic
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1 tbsp fresh lime juice (plus more to taste)
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¼ cup chopped fresh cilantro or parsley (optional)
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Water or olive oil, as needed for blending
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Salt and freshly ground black pepper, to taste
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Tacos:
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12 small soft corn tortillas
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Olive oil, for brushing

Walnut-Lentil Filling:
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120 g raw walnuts, finely chopped
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200 g cooked green or brown lentils
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½ sweet potato, cut to small pieces
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1 small red onion, finely chopped
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2 cloves garlic, minced
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30 ml tamari or soy sauce
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30 g tomato paste
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2 g smoked paprika
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2 g ground cumin
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1 g chili powder
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0.5 g ground black pepper
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30 ml vegetable broth or water
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Cashew Avocado Crema:
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70 g raw cashews, soaked in hot water for 15 minutes
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1 large avocado
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120 ml unsweetened plain vegan yogurt
‍
1 large clove garlic
‍
15 ml fresh lime juice (plus more to taste)
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10 g chopped fresh cilantro or parsley (optional)
‍
Water or olive oil, as needed for blending
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Salt and freshly ground black pepper, to taste
‍

Tacos:
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12 small soft corn tortillas
‍
Olive oil, for brushing

🗒️ Ingredients

Steps

Prepare the Walnut-Lentil Filling:
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- Heat a frying pan over medium heat. Sauté the chopped red onion, garlic and sweet potato until softened, about 3-4 minutes.
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- Add the chopped walnuts, cooked lentils, tamari, tomato paste, smoked paprika, cumin, chili powder, black pepper, and vegetable broth. Stir to combine.
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- Cook for 5-7 minutes, stirring occasionally, until the mixture is fragrant and well combined. Remove from heat.
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Prepare the Cashew Avocado Cream:
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- Drain the soaked cashews and blend them in a food processor until smooth.
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- Add the avocado, vegan yogurt, garlic, lime juice, and cilantro or parsley (if using). Blend until creamy, adding water or olive oil as needed for the desired consistency.
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- Season with salt, pepper, and additional lime juice to taste.
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Assemble & Bake the Tacos: (OPTIONAL STEP)
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- Preheat the oven to 400°F (200°C).
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- Brush one side of each tortilla with olive oil and place them oil-side down on a baking sheet.
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- Spoon the walnut-lentil mixture onto one half of each tortilla, then fold the other half over to cover the filling.
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- Place a second baking sheet on top to press the tortillas down.‍‍
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- Bake for 10 minutes, then remove the top baking sheet, flip the tacos, and bake for another 10 minutes, or until crispy and golden.‍
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Serve and enjoy!
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- ‍Serve the filled tacos with a spoonful of cashew avocado cream on top. Garnish with fresh avocado, red onion, cilantro, lime wedges or a dash of that yoghurt if desired.