My Pantry Project: Lentil tacos with vegan sour cream and “Spanish” rice

I’m getting delicious photos of your pantries as part of My Pantry Project!

Lee of The Vegan Version shared several before pictures (there are even more – she has her work cut out for her!).

My Pantry Project | The Vegan Version 2

Ashley of The Unintentional Vegan is on board (I wonder if some of her pantry overflow is a result of recipe testing for Vegan Pressure Cooking?).

My Pantry Project | The Unintentional Vegan

Cyndi is game, too.

Don’t you want to hang out in Cyndi’s pantry? I do!

Asia’s pantry just says “cook me”!

My Pantry Project | Asia

Follow Asia on Instagram!

Keep ’em coming! I’ll do a post soon introducing readers to your pantries and what you’re cooking up in your kitchen!

Are lentils and brown rice overflowing in your pantry? Here are a couple of easy recipes I pulled together using both (and ultimately making this entire meal for a recent class I taught at Whole Foods). Oh, and can I just point out how luscious this vegan sour cream came out?

vegan sour cream on lentil tacos | JL Fields | jlgoesvegan.com

Lentil Tacos

by JL Fields @ JL goes Vegan

Keywords: pressurecooker entree vegan lentils

Ingredients (Makes 6 tacos)

  • 1 cup dry brown lentils
  • 1 teaspoon red pepper flakes
  • 1 teaspoon chipotle powder
  • 1 tablespoon taco seasoning
  • 2 cups beef-style vegan broth or stock
  • Lime juice (about one small lime)
  • Salt (optional)
  • 6 corn tortillas
  • Chopped lettuce
  • Diced tomatoes
  • Vegan sour cream

Instructions

Add lentils, red pepper flakes, chipotle powder, taco seasoning, and broth to a pressure cooker or saucepan.

If pressure-cooking: cover and cook at high pressure for 12 minutes. Allow for a natural release.

If cooking in a saucepan: bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.

While lentils are cooking heat oven to 400°F.

Chop vegetables and make vegan sour cream (see below).

Place tortillas directly on the rack in the oven. Bake for 3 minutes, flip and bake for another 3 minutes.

When lentils are cooked stir in lime juice before adding optional salt.

Assemble the tacos by spooning lentils over a warm tortilla, add chopped vegetables, and a dollop of sour cream.

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Basic Vegan Sour Cream

by JL Fields @ JL goes Vegan

Keywords: blender dressing vegan tofu

Ingredients (Makes about 2 cups)

  • 1 14-ounce package firm tofu, drained (pressing isn’t necessary)
  • 1 clove garlic, peeled and coarsely chopped
  • 1 tablespoon water
  • Juice of one large lemon
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon sea salt

Instructions

Place all ingredients in a blender or food processor.

Purée to desired consistency.

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Easy “Spanish” Rice

by JL Fields @ JL goes Vegan

Keywords: pressurecooker side vegan

Ingredients (Serves 4)

  • 1 cup brown rice
  • 1 teaspoon ground cumin
  • 1 1/2 to 2 cups water
  • 1/2 to 1 cup prepared salsa

Instructions

Combine rice, cumin, and water in a pressure cooker or large pan.

If pressure-cooking: cover and cook at pressure for 20 – 22 minutes

If cooking in a pan: Bring rice and water (2 cups) to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes.

When cooked, fluff with a fork before gently folding in prepared salsa.

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My Pantry Project for the win! You can join in, too:

Join My Pantry Project | JL Fields | JLgoesVegan.com/mypantryproject

2 thoughts on “My Pantry Project: Lentil tacos with vegan sour cream and “Spanish” rice”

  1. I made these lentils for lentil tacos and they are SO GOOD!! I will be making these part of the regular rotation! Thank you for sharing this tasty recipe!

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