Being on this new lentils kick has really made me explore all the cool ways that these legumes can be used. I stumbled upon an awesome recipe by Isa Chandra Moskowitz from the Post Punk Kitchen for ancho lentil tacos. I made this recipe for my taco protein filling and then topped each one with scallions, tomatoes, lettuce, Daiya pepperjack cheese, Tofutti Better-Than-Sour-Cream, and salsa.

I give this recipe a solid 4 out of 5 carrots on my veganlicious scale.