Big Mac Lentil Tacos

These crispy tacos are loaded with seasoned lentils, melty vegan cheese, crunchy lettuce, and the BEST homemade Big Mac sauce of all time!!

Ingredients

For the Lentil Filling:

• 1 tin lentils, drained & rinsed (makes 8-10  tacos)

• 1 tbsp olive oil

• 1/2 small onion, finely diced

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 2 tsp chili powder

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp garlic powder

• 1/2 tsp cumin

• 1/2 cup vegetable broth

• Salt & pepper, to taste

For the Toppings:

• Sliced pickles

• Lettuce

For the Teriyaki Sauce:

• 1/2 cup vegan mayonnaise

• 1-2 pickles, finely chopped

• 2 tbsp ketchup

• 1 tbsp pickle brine

• 1 tsp white vinegar

• 1 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 turmeric

• pinch of salt

Directions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. In a small bowl, mix together all of the Big Mac sauce ingredients and set aside.

3. Heat olive oil in a skillet over medium heat. Add onion and cook for 4–5 minutes until softened.

4. Stir in garlic, tomato paste, chili powder, paprika, garlic powder, cumin, salt, and pepper. Cook for 1 minute, stirring frequently.

5. Add lentils and vegetable broth. Mash about half the lentils with a fork or potato masher until the mixture resembles taco meat.

6. Cook for 5–7 minutes until thickened and slightly browned.

7. Press a thin layer of lentil mixture onto each corn tortilla and place them lentil-side up on the prepared baking sheet.

8. Bake for 10–12 minutes until the lentils are browned and the tortillas are crispy around the edges.

9. Add vegan cheese and bake another 2–3 minutes until melted.

10. Top with shredded lettuce, sliced pickles, and Big Mac sauce before serving. Enjoy~