Vegan Halloween Recipe - Halloween Vegan Taco-Lanterns

By DEF METAL VEGAN on October 04, 2020

A super delicious and easy vegan halloween recipe. The barley taco meat is not only packed full of nutrients but it’s extremely satisfying. Topped with creamy sour cream and quick guac that each take minutes to make and are both big flavour. Packed in a “pumpkin” pepper and you’ve got a deliciously festive meal!

vegan, gluten free, soy free, individual (share free)

cook time 45 mins

serves 2

Ingredients:

1 cup barley

3 cups water

salt

Cashew Sour Cream

1 cup raw cashews

1/2 cup water

1 tablespoon lemon juice

3/4 teaspoon apple cider vinegar

generous pinch of salt

Quick Guac

3 avocados

1 tsp apple cider vinegar

1/2 tsp salt

sprinkle of garlic powder

1 tbsp nutritional yeast (optional)

Taco Meat

1/2 cup chopped mushrooms

3 tablespoons olive oil

1 teaspoon cumin

1 tsp salt

1.5 cups cooked barley

1 cup tomato sauce

2 teaspoons paprika

1 teaspoon chill powder

1/2 tsp black pepper

1 tablespoon tamari (soya sauce if not omitting soy)

1 tablespoon agave syrup (or maple syrup)

Directions

In a pot, add 1 cup barley with 3 cups water and generous pinch of salt

Bring to a boil and then simmer on low (covered) for 30 mins or until cooked, drain any excess water and then fluff with a fork

While the barley is cooking, prepare the cashew sour cream by blending all sour cream ingredients in a high speed blender until smooth and creamy; set aside

Prepare quick guac by mashing avocados in a bowl, season with the rest of guac ingredients and set aside

On a frying pan, turn to medium high heat and add chopped mushrooms and oil, cook for 2-3 minutes

Add the rest of the taco meat ingredients to the pan, turn down to medium heat and cook for about 10 minutes stirring occasionally

On a large flat plate or wooden chopping board, stand peppers up, with a knife cut out the top and spoon out the seeds and white parts, then cut out triangles for mouth and eyes like a jack-o-lantern