Lentil Tacos with Avocado Crema

Bahan-bahan (4 porsi)

• ⅔ cup (135g) brown or green lentils
• ¼ packed cup (32g) walnuts
• 8 ounces (227g) cremini mushrooms, (stems removed & very roughly chopped)
• 2 medium shallots, (roughly chopped (or ~80g roughly chopped onions))
• 1 tablespoon flaxseed meal
• 3 tablespoons nutritional yeast
• ½ teaspoon Diamond Crystal kosher salt, (plus more to taste)
• Freshly cracked black pepper
• 1 teaspoon smoked paprika
• 2 to 3 tablespoons taco seasoning ((see Note 1) )
• ½ teaspoon porcini mushroom powder ((optional, see Note 2))
• 2 teaspoons vegan beef broth seasoning or bouillon cube (crumbled (optional, see Note 2))
• 2 to 4 tablespoons olive oil (or cooking oil of choice)
• Avocado Crema ((see 2nd recipe card))
• Spicy Cabbage Slaw ((see 3rd recipe card))
• 12 taco-sized corn or flour tortillas ((see Note 2))
• 1 lime, (cut into wedges)