VEGAN RECIPES DELISH RECIPES

Steps:

• Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt. Add lentils and ¼ cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry. Build crunchy wraps: Add a scoop of spiced lentils to the center of each flour tortilla, leaving a generous border clear for folding. Drizzle with chipotle queso, then top with a tostada shell. Spread tostada shell with an even layer of guacamole, then scatter lettuce and tomato on top. Tightly fold edges of large tortilla toward the center, creating pleats. Carefully invert crunchy wraps so pleats are on the bottom and they stay together. Heat a thin layer of oil in a medium skillet over medium heat.  Once the oil is shimmering, add one crunchy wrap at a time, seam-side down, and cook until golden, 3 minutes per side. Transfer to a plate and repeat with remaining crunchy wraps. 

Steps:

• Place cashews in a large bowl and pour in cold water to cover by 2"; let soak overnight. Drain cashews; set aside. (If you have a high-speed blender, feel free to skip the soaking step.)
• Heat 2 Tbsp. oil in a large high-sided skillet until shimmering. Cook mushrooms, stirring often, until browned, about 5 minutes; season with salt. Transfer mushrooms to a small bowl and set aside; reserve skillet.
• Place reserved cashews in a blender. Add garlic, miso, and ½ cup fresh water. Blend on high speed until smooth, adding a little more water if needed to get mixture moving.
• Cook bucatini in a large pot of generously salted boiling water until very al dente, about 2 minutes less than package directions (pasta will finish cooking in sauce).
• Meanwhile, heat remaining 2 Tbsp. oil in reserved skillet over medium. Add red pepper flakes, onion powder, and 2 tsp. black pepper. Cook, stirring, until fragrant, about 1 minute. Pour in cashew purée and stir vigorously to combine (it’s okay if the mixture seizes up). Scoop out 1½ cups pasta cooking liquid and add to skillet; whisk until sauce is creamy, adding more pasta cooking liquid as needed to achieve a smooth, silky sauce. Stir in lemon juice; taste and season with more salt if needed.
• Using tongs, transfer pasta directly to sauce in skillet. Add most of reserved mushrooms to skillet. Cook (still over medium), tossing often, until sauce is hot and pasta is al dente, about 2 minutes.
• Top with lemon zest, parmesan, and more black pepper; scatter remaining reserved mushrooms over.