Shawarma Spiced Lentil Tacos with Green Tahini, Roasted Salsa & Sumac Lime Onions
Flavorful vegan tacos with shawarma spiced lentils and mushrooms, a green creamy coriander tahini, roasted salsa tangy sumac lime onions. A true feast for your tastebuds!
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Servings: 10 tacos
Ingredients
Roasted Salsa:
- 5 medium tomatoes - halved
- 1 yellow or white onion - sliced in thick circles
- 1 jalapeno
- 2 garlic cloves with peel
- 1 small bunch of coriander - about 10 sprigs
- 1/4 teaspoon ground cumin
- salt to taste
Lime & Sumac Onions:
- 1 red onion - finely sliced
- 1 lime - juiced
- 1 tbsp sumac
- salt to taste
Coriander & Tahini Cream:
- 100 ml tahini
- 150 ml vegan Greek style yogurt or coconut yogurt
- 100 ml water
- 1 small bunch of coriander - about 15 sprigs
- 1 clove of garlic
- 1 lime - juiced
- salt to taste
For Shawarma Spiced Lentils & Mushrooms:
- 150 g button mushrooms - finely sliced
- 1 1/2 tbsp olive oil
- 1 onion - finely sliced
- 1 tbsp shawarma seasoning - use ready-made blend or see my own blend below
- 1/2 tsp Aleppo chili or other mild chili flakes
- 250 g cooked brown lentils
- 2 tsp light soy sauce
- salt to taste
Other:
- finely shredded lettuce or cabbage
- grated vegan cheese - optional
- 10 small tortillas
Shawarma seasoning:
- 1 tbsp ground black pepper
- 1 tbsp ground coriander
- 1 tbsp ground allspice
- ½ tbsp ground cumin
- ½ tbsp ground cinnamon
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp ground turmeric
- ½ tbsp ground sumac
- ½ tbsp sweet paprika powder
- 1 tsp ground cardamom
- 1 tsp ground cloves
- 1 tsp chili powder
- Mix the seasonings together and store in an air-tight glass container.
Instructions
- Roasted Salsa:
- Preheat the oven to 250 C / 480 F degrees (grill mode if you have it).
- Cut the tomatoes in half and the onions into thick rings. Place the tomatoes, cut side down, on an oven sheet along with the onions, jalapeno and garlic cloves.
- Place the pan on upper racks in the oven and roast until the vegetables are a little charred, about 7-10 minutes. Flip everything and roast until they are slightly charred on the other side as well.
- Peel the garlic and remove the seeds from the jalapeno if you don't want too much heat in your salsa. Place garlic, jalapeno, tomatoes, coriander, cumin & salt in a food processor. Pulse until you have a salsa, it should still have some texture. Season to taste and set aside. If you want to serve it hot, heat it up in a pan just before serving.
Sumac & Lime Pickled Onions:
- Place all ingredients in a small bowl.
- Mix well by pinching and tossing the onions with your finger tips, make sure they’re all well coated with the sumac.
Coriander & Tahini Cream:
- Blend all ingredients in a food processor until creamy, adjusting with more water if needed.
Shawarma Spiced Lentils & Mushrooms:
- Heat a large pan, add the mushrooms and fry over medium heat, stirring occasionally until most of the liquid has evaporated.
- Then add the oil, onion, all seasoning, soy sauce and salt, mix well. Fry over medium heat, stirring occasionally, until the onion is soft and the mushrooms are a little crispy around the edges. Add the lentils, mix well and try for another 2-3 minutes.
Serving:
- Place tortillas on an oven sheet and top them with some shredded vegan cheese. Heat in the oven until tortillas are warm and soft.
- Top the tortillas with the lentils, shredded lettuce or cabbage, the salsa, tahini cream and some onions.
- Serve more salsa and tahini cream on the side.
Tried this recipe?Let us know how it was!