Easy Vegan Mushroom & Lentil Tacos - Baked or Grilled

Instructions

1. In a large pan or frying pan, saute the onion and garlic in the olive oil until soft, then add the mushrooms.

2. Season the mushrooms and cook until the liquid they release is almost absorbed.

3. Add the tomato puree, soy sauce and spices, then season well with salt and pepper.

4. Stir and cook for a couple of minutes before adding the drained lentils and mixing them in well.

5. Cook for another few minutes to heat everything through. You may need a splash of water to loosen the mixture a little.

6. Turn off the heat and scoop half the mixture into a food processor or blender jug and blend until you have a coarse paste.

7. Scoop it back into the pan and mix it with the remaining mixture. This will give you are taco filling that's thick but retains some texture.

8. To serve, spread some of the mixture onto half a mini tortilla, then top with grated cheese.

9. Fold the other half of the tortilla over the mixture, making a half-moon shape and press firmly. Do this for as many tacos as you like, then you are ready to cook them.

10. Cook the tacos in a hot pan, skillet, griddle or on a crepe maker (you can also oven bake these or use your air fryer) for a few minutes.