Cook Vegan — September 2017

BLUE SMOKED ‘CHEESY’ TACOS

For the miso harissa lentils:
• 100g (½ cup) dry red lentils
• 295ml (1¼ cups) water
• ¼ low salt stock cube
• 1 heaped tsp miso paste
• 1 heaped tsp harissa paste
• Pepper

For the smoked ‘cheesy’ veg:
• ¼ head cauliflower
• ¼ head broccoli
• 4-5 Brussel sprouts (depending on
size), quartered
• 2 tbsp nutritional yeast
• 1 heaped tsp smoked paprika
• Pepper

For the ‘Meaty’ Mushrooms:
• ½ large Portobello mushroom, or one
smaller, sliced about 1cm thick
• 1 tbsp coconut aminos
• ½ lime, juiced
• Large handful kale

Additional toppings and sides:
• Red cabbage
• Spring onion
• Coriander
• Sesame seeds
• Blue corn tortillas/tacos

Black bean hummus:

•   1 tin black beans

•   1 heaped tbsp tahini

•   ½ lemon, juiced

•   1 small garlic clove

•   1 tbsp coconut aminos

•   Dried chilli, tailor to as much heat as

your like

•   1-2 tbsp water (may not be needed)

•   Salt and pepper

Babaganoush:

•   1 aubergine

•   1 tbsp tahini

•   ½ lemon juice

•   1 garlic clove

•   Dried chilli, tailor to as much heat as

your like

•   Salt and pepper

Black bean hummus:

1 Drain and rinse your black beans well. Put

these into a blender along with all the other

ingredients, apart from the water and blend

until smooth (or desired consistency). If you

want the dip a little thinner add the water.

2 Transfer to a bowl or airtight container.

Store in the fridge for up to 5 days.

Babaganoush:

1 Place the aubergine onto a gas flame

on your hob (medium or large ring) and

allow to cook. This helps bring out the

smoky taste. You’ll want to do this until the

aubergine is extremely soft, cooked all the

way through and skin coming off.

2 Once cooked, allow to cool. Remove

the skin and head. Chop up and put in a

blender.

3 Add the other ingredients to the mix,

pouring the lemon juice in bit by bit and

blitz until smooth. This won’t take long at

all and sometimes doesn’t need the whole

½ lemon; depending on the size of your

aubergine.

4 Transfer to a bowl or air tight container.

Keeps in the fridge for up to 5 days.

Tacos:

1 Preheat your oven to 180°C (Gas Mark 4,

350°F). You’ll want to put your veg in first

to roast. Chop up into bite sized pieces;

quarter the Brussels sprouts. Rinse under

water, leaving a little wet. In a bowl, add

the nutritional yeast, smoked paprika and

pepper. Mix well until all is coated.

2 Put these in the oven to roast for around

20 minutes. Meanwhile, put the lentils into

a small sauce pan, add the water and bring

to the boil. Lower to a simmer and allow

the lentils to cook. Simmer for about 5

minutes before adding the stock, harissa

and miso. Season with pepper here, mix

well and continue to simmer.

3 For the mushrooms, simply put the

coconut aminos and lime juice into a non-

stick pan – a small wok works well. Place

the mushroom slices into the liquid and

sweat. You’ll want this to be on a low heat

as they cook very quickly. Once browned

remove from the pan and place on a plate.

4 Add the kale to the same pan, adding a

dash more water to cook down – the greens

will soak up the rest of the flavours left from

the mushrooms. You can now put your blue

corn tacos into the oven to heat up.

5 Your vegetables and lentils will now be

ready. To serve, simply start with a spoon

of your dip choice (or both), followed by

lentils, veg, greens, mushrooms and then

desired toppings. You can fill these as much

as you like, prepare to get messy!

• Recipe and photography by Sophie Gordon
  (www.sophgordon.com) @soph_gordon