Rice and Lentil Tacos with Vegan Queso and Chimichurri

We debuted our rice and lentil tacos with vegan queso and chimichurri at Feast Portland 2017. The well-spiced lentil and rice filling pair incredibly well with nutritional yeast-boosted “queso” sauce, and chimichurri adds a bright, herbal kick. High marks from vegans and meat-eaters alike!

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Servings 4 - 6 servings
Prep Time 30 minutes
Cook Time 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 - 6 servings
Prep Time 30 minutes
Cook Time 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
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Ingredients
Ingredients
Instructions
Rice and Lentil Filling
  1. In a small pot, combine lentils, 1-1/2 tsp salt, and enough water to cover the lentils by 2 inches. Bring to a boil then cover, reduce heat to a simmer, and let cook for about 12 minutes. Drain and set aside.
  2. In a large sauce pan, heat oil over medium heat. Add onion and cook until onion begins to brown, about 8 – 10 minutes. Add cumin seed and toast until fragrant, about 1 minute. Add rice, garlic, cinnamon, and salt, stir to combine, then add water and reserved lentils. Bring to a boil then cover, reduce heat to low and cook until rice and lentils are tender and all liquid has been absorbed, about 30 minutes, adding more water if needed. Remove from heat and let steam for 10 minutes. Hold warm until ready to serve.
Vegan Queso
  1. Place cashews in a food processor or blender and process to a fine powder. Add remaining ingredients and continue to process to a smooth sauce. Keep refrigerated until ready to serve.
Chimichurri
  1. Place parsley, cilantro, oregano, garlic, and jalapeno in a food processor or blender and pulse until chunky. Add vinegar, salt, and red pepper flakes and process until smooth, then slowly stream in olive oil until incorporated. Keep refrigerated until ready to serve.
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