Vegan Taco Cups - Brunch Folks

Prep Time: 3 mins

Cooking Time: 12 mins

Total Time: 15 mins

Process the ingredients in your food processor (or just whisk them together in a bowl). Use 3/4 cup of water if you plan to make thicker tortillas for tacos. Add about 1 cup of water if you like thinner tortillas. You can use up to 1 2/3 cups (400 ml) for very thin wraps/crepes.
Heat a little oil in a non-stick pan/skillet over medium heat. Pour about 1/3 cup batter into the pan/skillet (1/4 to 1/3 cup is a good size for a taco).
Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute.

Prep Time: 10 mins

Cooking Time: 15 mins

Total Time: 25 mins

3 cups lentils cooked (you can use the canned one or rinse and boil yourself until mashable tender)
1 cup bell pepper chopped (color of your choice)
1 cup cherry tomatoes chopped
1 onion chopped
2 cloves of garlic minced
2 tsp onion powder
1 tsp ground cumin
1 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp brown sugar
1/4 tsp red pepper flakes
Salt and pepper to taste
1 tbsp soy sauce (gluten-free if necessary)
1/2 tbsp balsamic vinegar
1 tbsp vegetable oil
3 tbsp tomato paste
Vegan cheese sauce or cheese of choice (to taste)
1/3 cup almond milk or cream

Chop the vegetables. Heat oil in a frying pan, add the onion and sauté for a few minutes until softened.
Add garlic and bell pepper and fry over medium heat for about 3-5 minutes.
Add all the other ingredients (except vegan cheese sauce) and fry for 3-4 more minutes.

Place tortillas in heat-resistant bowls and bake them in the oven at 390° Fahrenheit (200° Celsius) for about 15 minutes until they are lightly browned.
The taco cups will firm up after cooling down.
Put the filling into the taco cups, add vegan cheese sauce (or your favorite vegan cheese) and fresh herbs (optional) on top. You can reheat the taco cups in the oven before serving. Enjoy!