A couple weeks ago I posted this recipe for beef salpicon after we made it for a party. Even when I ate meat I wasn’t a big fan of red meat. I didn’t ever really crave it or want it but salpicon was one of the few exceptions. It was my great grandmother’s recipe and it was always a hit at a party. This time was no different and everyone raved about how delicious it was and since I didn’t eat any I decided I wanted to try and come up with a vegetarian/vegan version of it.
It wasn’t a hard task because the only thing I would need to sub was the meat obviously because everything else (other than the cheese) was already vegan since it’s mostly just vegetables.
It didn’t take me long to decide what would work best as a meat substitute. I knew pretty much right away lentils would do the trick and I was right. Not only do lentils absorb flavors incredibly well they are serious rockstars when it come to plant-based meals. They are easy to cook, can be used in so many different recipes, and they are high in essential nutrients like fiber, iron and protein (9 grams per 1/2 cup serving).
90% of the time I’m only cooking for myself which can get a little bit hard and I end up eating a lot of left overs but with this recipe I was more than pleased about eating on it for a few days. It also ended up tasting even better the next day since the flavors from the dressing really had time to develop with the lentils and veggies. It was perfect in corn tortillas as tacos or just on it’s own. You could also toss it with some lettuce and make a great salad.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes 2-4 Servings
1 cup lentils
1 small onion
3 cloves of garlic
salt & pepper
2 jalapenos, deseeded
1 large tomato
1 red pepper
½ cup olive oil
2 tbsp white vinegar
1/4 cup lime juice
2 tbsp dried oregano (or menudo mix if you can find it)
-Place the lentils in a medium pot over medium-high with enough water to cover them. Put in the onion, garlic, salt and pepper. Let them come to a boil and then turn the heat down to medium and let cook 15-20 minutes until tender.
-While the lentils are cooking dice tomatoes, red pepper, jalapeno, and scallions.
-In a large mason jar combine all the ingredients for the dressing and shake until combined.
-Once your lentils are cooked drain them and remove the onion and garlic. Place in a bowl, add in the, veggies and top with the dressing. Toss until all combined. Add avocado just before serving. Serve with corn tortillas.
-If your jalapenos aren’t spicy and you want the extra kick leave the seeds in.
-If you aren’t a vegan you can add in cubed Munster cheese.