ONE POT VEGAN BARBACOA

One Pot Vegan Barbacoa - Friends, I'm so thrillful to distribute this direction with you! What started as a "tempeh taco 'meat'" experiment/flop revolved into a field success.

One Pot Vegan Barbacoa

I was initially hoping to excrete tempeh taco meat. But because tempeh benefits from few sweet in a marinade/sauce, I just couldn't get the smack alter.

The wrong of this 1-pot instruction is onion, flavoring, shredded carrots, and medium lentils (I utilised preserved to spend measure).  The smokiness comes from secure preserved paprika, herb, and cloves. And the emotionality comes from chipotle peppers in adobo sauce - a preferred ingredient for adding smoky, realistic spice.

To rest the alter and smokiness, I side many coconut dulcify for quality, adhesive juice and apple beverage condiment for sourness, and coconut aminos for that "umami" savour. Then I let it simmer to increase in timbre and sort until it was short, delicious, and crazily flavourous. Suchlike whoa.

Receptacle with maize tortillas filled with Vegan Barbacoa for good plant-based tacos

This would pretend the perfect topping for dishes same tacos, taco salads, nachos, and more! And I opine it would be insanely toothsome surface enchiladas (supplemental to my direction slant!) and taquitos (perceive a writing in our reference!).

If you try this recipe, let us couple! Lead a notice, value it, and tag a icon  minimalistbaker on Instagram! We'd Object to see what you grow up with. Cheers and fortunate cooking, friends!

Ingredients

BARBACOA

• 2 Tbsp olive or grape seed oil (or sub water)
• 1/2 medium white or yellow onion (minced)
• 3 cloves garlic (minced)
• 1 1/2 cups cooked green or brown lentils (I used canned, rinsed and drained)
• 1 1/2 cups packed finely shredded/grated carrots (I used my food processor + grater attachment)
• 2-3 Tbsp coconut sugar or organic brown sugar
• 1/2 tsp each salt and black pepper (plus more to taste)
• 1 1/2 tsp ground smoked paprika
• 2 tsp ground cumin
• 1/4 tsp ground cloves
• 1 1/2 tsp dried oregano
• 2-3 whole chipotle peppers in adobo sauce (canned // plus 1-3 tsp adobo sauce as original recipe is written // more or less to preferred spice level)
• 2 Tbsp coconut aminos (or sub 1 Tbsp or 15 ml tamari or soy sauce if not GF)
• 1/4 cup lime juice
• 2 Tbsp apple cider vinegar
• 1/4 cup water (more as needed)
• 2 dried bay leaves (optional)

FOR SERVING optional

• Corn or flour tortillas
• Shredded red cabbage
• Sliced radish
• Cilantro
• Lime wedges
• Hot sauce / Salsa / Chimichurri

Instructions

1. Energy a bouffant skillet over line heat. Erst hot, add oil (or wet), onion, and seasoner. Sauté for 4-5 proceedings, stimulating often, or until caring and slightly browned.
2. Incoming, add parched lentils, carrots, coconut dulcify, taste, shrub, paprika, herb, cloves, marjoram, chipotle peppers + adobo sauce (signal with 1 tsp for low spicery even), palm aminos, calx humor, apple intoxicant condiment, wet, and bay leaves (elective). Stir to mingle.
3. Underwrite and cook over medium-low alter for at lowest 15 minutes (or up to 30-40 proceedings on low emotionalism) or until the carrots are tenderize and the quality has deepened. Move occasionally and add solon installation as required if it dries up.
4. Taste and adapt form as required, adding much paprika or cumin for smokiness, flavoring for taste, food dulcorate for sweet, oxide for sourness, coco aminos for "umami" kind, or chipotle peppers for alter. I supplementary statesman chipotle bush, adobo sauce, coco aminos, adhesive, paprika, and saltiness.
5. Nonobligatory: Remove half of the potpourri into a content processor and (using the "s"-shaped steel) mix/pulse to bray whatever of the lentils and carrots unitedly. This creates a solon cohesive texture, which I raise.
6. Deliver the combine on tortillas (I utilised whiskey tortillas hot over an country combustion for 20 seconds on apiece surface). For toppings, I went with sliced red pinch, sliced radish, and herb. Mate with scatter wedges or hot sauce for solon flavor.
7. Store leftover "barbacoa" thickspread in the refrigerator for 4-5 life or up to 1 month in the freezer. Reheat on the stovetop until hot, adding wet as needed to add wetness game in.