Is it just me, or is there something crazily addicting about lettuce? I’m not talking about just any lettuce. I mean the crunchy, crispy, almost sweet, makes-you-feel-amazing, and maybe-it’s-Romaine lettuce.
If your name is Jonathan (a.k.a. Hubby), your lettuce addiction drives you to raid the fridge after a meal, just so you can stuff a few lettuce leaves in your mouth. I’m not exactly that person. I love lettuce, but…uhh…I mostly like it to have clothes on. In my damaged psyche, lettuce just needs to be dressed up to be eaten. And if “dressed up” means mildly spicy, Tex-mexy, mushroom and lentil filling with spicy chipotle sauce, then I’m all in–hook, line, and sinker.
Care for a bite?
Have you ever had an Asian-style lettuce wrap? Like the ones from P.F. Chang’s? <swoon>
Well, imagine lettuce wraps left for vacation to southern Texas, went vegan and got skinny, then came home.
That was a weird example, but you get the idea. Lentils and lettuce are pretty much the epitome of healthy and nutritious (and delicious!). (It rhymes! :D)
But you can’t stop with just the lentil and mushroom filling. The spicy sauce drizzled on top totally turns these lentil lettuce tacos into a home run. The exciting part is that the spicy chipotle sauce recipe comes to us from my friend Kristi’s brand spankin’ new vegan food blog: Veggie on a Penny!
So head on over there to see Kristi’s fabulous recipe and to give her site some lovin’.
Vegan Lentil Lettuce Tacos
Ingredients
- 8 oz Cremini mushrooms diced
- 1/2 cup finely chopped onion
- 3/4 cups finely chopped yellow bell pepper Or any bell pepper of your preference
- 1 1/2 tablespoon extra virgin olive oil
- 1/2 cup organic corn I used frozen, but canned or freshly cooked would work too.
- 3 cups cooked lentils (about 1 1/4 cup dried lentils, cooked)
- 1 teaspoon pure cane sugar or agave nectar
- 1/2 teaspoon nutritional yeast flakes
- 3/4 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 pinch ground cayenne pepper
- 1/2 teaspoon lemon juice
- 1 teaspoon salt or more to taste
- 1/4 cup chopped fresh cilantro optional
- 8 Romaine lettuce leaves Actual number largely depends on the size of Romaine leaves you’re using, and how much filling you like in each.
Instructions
- In a large skillet, saute your mushrooms, onions, and bell pepper in your olive oil. This should take just a few minutes (5 minutes, tops) for your mushrooms to cook down and your onion and bell pepper to get all aromatic and tender.
- Add your organic corn and lentils to the mix, followed by your seasonings (basically everything except your lettuce), continuing to stir periodically until everything is nice and hot.
- Prep your lettuce leaves by rinsing and gently patting dry. Try to keep those leaves as intact as possible.
- Spoon about 1/4 cup (or more) of filling into each Romain leaf. Sprinkle with chopped cilantro (optional), and drizzle chipotle sauce over everything. (See note above on chipotle sauce recipe.)
http://www.veganiowan.com
http://lovelylifelately@blogspot.com
http://www.veganmiam.com
Your link to the Chipotle Sauce isn’t working.. I really wanted to try it.. can you give the recipe to the sauce? Hurry, I’m headed to the grocery store! lol:)
Sorry this is a little late responding for you, probably. I’ll have to fix the link. Here is a working link: http://www.veggieonapenny.com/chipotle-sauce-subway-style-diy/
Hi, I just had it for dinner and I loved it! Soo yummy! I am not vegan so I used mayones and honey instead of cane sugar. Even my boyfriend loved it who definitely prefers meat. Thank you so much for sharing this recipe.It is a keeper. ;)