By minimalistbaker.com
1-Pot Vegan "Barbacoa"
Instructions
Prep:10minCook:30min
Amazing, rich, flavorful vegan "barbacoa" with spices, chipotle peppers, lentils, and shredded carrots! The perfect plant-based "meat" for taco night!
Updated at: Thu, 21 Nov 2024 12:26:12 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories202 kcal (10%)
Total Fat8.5 g (12%)
Carbs26.9 g (10%)
Sugars10.2 g (11%)
Protein5.1 g (10%)
Sodium737.8 mg (37%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2 Tbspolive oil
or grape seed, or sub water
0.5white onion
medium, or yellow, minced
3cloves garlic
minced
1 ½ cupsgreen lentils
cooked, or brown, i used canned, rinsed and drained
1 ½ cupscarrots
packed, finely shredded, grated, i used my food processor + grater attachment
2 Tbspcoconut sugar
or organic brown sugar
½ tspsalt
½ tspblack pepper
plus more to taste
1 ½ tspground smoked paprika
2 tspground cumin
¼ tspground cloves
1 ½ tspdried oregano
1whole chipotle peppers in adobo sauce
2 Tbspcoconut aminos
or sub 1 tbsp or 15 ml tamari or soy sauce if not gf
3 Tbsplime juice
1 Tbspapple cider vinegar
¼ cupwater
more as needed
2dried bay leaves
optional
corn tortillas
or flour
red cabbage
shredded
radish
sliced
cilantro
lime wedges
hot sauce
salsa
chimichurri
Instructions
View on minimalistbaker.com
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Notes
5 liked
1 disliked
Delicious
Easy
Fresh
Go-to
Makes leftovers
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