Slowcooker Vegan Taco Meat

By gnikylime

This slowcooker vegan (soy- and TVP-free) taco "meat" is basically this recipe http://healthyslowcooking.com/2013/07/25/slow-cooker-lentil-quinoa-taco-filling/, but with my own seasonings and scaled up to fit a normal-sized slowcooker.

Ingredients

• 3/4 • 3/4 cup (144 g) brown lentils
• 3/4 • 3/4 cup (144 g) beluga lentils or brown lentils
• 3/4 • 3/4 cup (129 g) quinoa, rinsed
• 6 • 6 cups (1425 ml) water
• 6 • 6 cloves garlic, minced
• 3 • 3 T. (3 Esslöffel) tomato paste
• 1 • 1 t. (1 Teelöffel) Smoked chipotle powder (or paprika)
• 1 • 1 T. (1 Esslöffel) Cumin
• 1 • 1 t. (1 Teelöffel) Chili powder
• 2 • 2 t. (2 Teelöffel) Veggie bouillon powder
• 1 • 1 t. (1 Teelöffel) Italian herbs
• 1 • 1 t. (1 Teelöffel) salt-free Lantana of Texas (or 1/2 t. black pepper + 1/2 t. chili powder)
• 1 • 1 bay leaf

Preparation

Step 1

Cook all ingredients in a slow cooker on low for 8 - 10 hours. Remove bay leaf before serving. Serve in tacos, burrito, etc.