Macho Tacos
April 15, 2017

NFL legend, David Carter Jr aka The 300 Pound Vegan, makes Macho Tacos on #LunchBreakLIVE. Watch this incredible athlete /show us how to make lentil tacos. Come to VegFest Los Angeles on April 30, 2017; you can meet David, who will be speaking and even take photos in the social media tent.
Macho Tacos
INGREDIENTS
Lentil Taco “Meat” and Toppings
- 1 Tbsp olive oil (optional) can use broth or water instead
- 12 oz French green lentils, steamed
- 1 tsp cumin
- 3 – 4 garlic cloves, finely minced
- pinch of salt, to taste
- 1 pkg organic corn tortillas
- 4 oz Romaine lettuce, chopped or shredded
- 1/2 red onion, finely chopped
- 6 oz organic cherry tomatoes, quartered
DIRECTIONS
- Place olive oil into a hot sauté pan, add the lentils and cumin and heat on medium
- Add garlic toward the end of the heating process, being careful not to let the garlic burn
- Add pinch of salt and fold into the lentils
- Place lentils into prepared taco shells (see below)
- Add the shredded lettuce
- Add the chopped onions
- Add the chopped tomatoes
- Add the guacamole
- Add the shredded cheese
Tortillas
- Place a little oil into a sauté pan and gently fry each tortilla until it become slightly browned. Then flip over and cook the other side and place into a “taco holder” to retain the shape
INGREDIENTS
Sauteéd Broccolini
- 1 Tbsp vegan butter
- 1/2 lb broccoli or broccolini, sliced
- 1-2 garlic cloves, chopped or pressed
- salt and pepper to taste
DIRECTIONS
- Place 1Tbsp of vegan butter into a sauté pan on medium heat
- Season with salt, pepper and garlic (fresh or dried)
- Add broccolini to sauté pan and cook briefly for 2 -3 min
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Jane Velez-Mitchell
Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.