Tell me something that isn’t better in a tortilla. I’ll wait.
If you love tacos like me, you’ll love these “pulled pork” tacos made with lentils and shredded carrots. They’re great to serve when friends are over. Just make a big batch of filling, prep the toppings, and let your guests assemble away!
This pulled pork recipe is one of my favorite vegan hacks, inspired by Minimalist Baker’s recipe. It’s great on big messy sammies, in a platter with cornbread and collard greens, or like this in tasty tacos! Personalize it, get creative with it, and enjoy it!
1 cup green lentils
2 Tbsp olive oil
1 large carrot, peeled and grated
1/2 yellow onion, diced
1 clove garlic, minced
1/2 tsp salt
1/4 tsp paprika
1/3 cup vegan barbecue sauce
6 small tortillas
baby spinach and chopped red cabbage to serve
In a small saucepan, bring lentils and 2 cups water to a gentle simmer and let cook for about 18 minutes or until mostly all of the water has been absorbed. When the lentils are almost done, in a large deep skillet, add olive oil and heat over medium flame. Add onion and saute for 3-4 minutes or until softened and starting to brown. Then add carrots, garlic, salt, and paprika and saute for another 2-3 minutes. Pour in the cooked lentils and barbecue sauce and reduce heat to low. Let simmer for about 5 minutes. Add a little less than half the mixture to a food processor and process until mostly smooth with a little bit of texture remaining. Return mixture to the skillet and stir to incorporate into the non-processed lentils. Serve in tortillas with spinach and red cabbage.
Makes 6 tacos