Prepare the Scrambled Tofu:

• Heat the olive oil in a pan over medium heat.
• Add the chopped onion and red bell pepper. Sauté for about 3-4 minutes until they become soft and translucent.
• Add the minced garlic and continue to sauté for another minute until fragrant.
• Add the crumbled tofu to the pan and season with turmeric, cumin, paprika, salt, and pepper. Stir well to combine all the ingredients.
• Cook the tofu mixture for 5-7 minutes, stirring occasionally until the tofu is heated through and slightly crispy.
• If using nutritional yeast, sprinkle it over the tofu mixture and stir it in for extra flavor. Cook for an additional 1-2 minutes.

Assemble the Wraps:

• Warm the whole wheat tortillas in a dry pan or microwave for about 20 seconds to make them more pliable.
• Lay out each tortilla and start by adding a layer of spinach leaves in the center.
• Spoon the scrambled tofu mixture evenly onto the spinach.
• Top with slices of avocado, tomato, and cucumber.
• Drizzle your choice of vegan mayonnaise or dressing over the fillings.

Fold and Serve:

• Fold in the sides of the tortilla and then roll it up tightly from the bottom, creating a wrap.
• Slice the wraps in half diagonally if desired and serve immediately.

  Enjoy your delicious Vegan Wraps with Scrambled Tofu! You can customize them by adding other veggies or condiments to suit your taste.

Prepare the Taco Filling:

• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion, diced red bell pepper, and minced garlic. Sauté for 2-3 minutes or until the vegetables start to soften.
• Add the canned black beans, canned corn, and diced tomatoes to the skillet. Stir well.
• Season the mixture with ground cumin, chili powder, salt, and pepper. Stir to combine all the ingredients.
• Cook the mixture for another 5-7 minutes, or until it's heated through and the flavors have melded together.
• Squeeze the juice of one lime over the mixture and stir. Remove the skillet from heat.

Assemble the Tacos:

• Heat the corn tortillas in a dry skillet or microwave for a few seconds until warm and pliable.
• Place a generous spoonful of the taco filling in the center of each tortilla.
• Top the filling with shredded lettuce, diced avocado, vegan sour cream, and vegan cheese (if using).
• Garnish with fresh cilantro leaves.
• If you like it spicy, add salsa or hot sauce to taste.

Serve:

• Serve the vegan tacos immediately while they're warm and enjoy!

  Feel free to customize your vegan tacos with additional toppings like diced tomatoes, chopped red cabbage, or pickled jalapeños. Enjoy your delicious vegan tacos!

• Rinse the lentils and place them in a large saucepan with enough water to cover them by about 2.5cm (1 inch). Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender but not mushy. Drain and set aside.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté for about 2-3 minutes until they become translucent.
• Add the grated carrot and chopped red bell pepper to the skillet. Continue to cook for another 3-4 minutes until the vegetables have softened.
• Stir in the ground cumin, ground coriander, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes until the spices are fragrant.
• In a food processor, combine the cooked lentils, sautéed vegetable mixture, rolled oats, tomato paste, and soy sauce (or tamari). Pulse until the mixture is well combined and has a chunky texture.
• Transfer the lentil mixture to a mixing bowl and let it cool slightly. If the mixture appears too wet, you can add a bit more rolled oats.
• Divide the mixture into 4 equal portions and shape them into burger patties.
• In the same skillet used earlier, heat the remaining 1 tablespoon of olive oil over medium heat. Add the lentil burger patties and cook for about 4-5 minutes on each side or until they are golden brown and firm.
• Toast the burger buns in the skillet or toaster until they are lightly browned.
• Assemble your vegan lentil burgers by placing a lettuce leaf on the bottom half of each bun, followed by a lentil patty, tomato slices, onion rings, or any other desired toppings. Top with the other half of the bun.

  Serve your vegan lentil burgers hot with a side of your favorite condiments and enjoy!

• Prepare the Flax Egg: In a small bowl, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Let it sit for about 5 minutes to thicken and form a gel-like consistency.
• Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent.
• Prepare the Bean Mixture: In a large mixing bowl, add the drained and rinsed black beans. Mash them with a fork or potato masher until mostly smooth, leaving some small chunks for texture.
• Combine Ingredients: Add the sautéed onion and garlic, flax egg, breadcrumbs, ground cumin, paprika, chili powder, salt, and pepper to the mashed beans. Mix everything together until well combined.
• Form Patties: Divide the mixture into 4 equal portions. Shape each portion into a patty using your hands. If the mixture is too sticky, you can wet your hands to prevent it from sticking.
• Cook the Burgers: Heat a bit of olive oil in a skillet over medium-high heat. Once hot, add the black bean burger patties. Cook each side for about 4-5 minutes, or until they are nicely browned and heated through.
• Assemble the Burgers: Toast the whole wheat burger buns if desired. Place a black bean patty on the bottom half of each bun. Add your choice of toppings like lettuce, tomato, avocado, and vegan mayo. Top with the other half of the bun.
• Serve: Serve your vegan black bean burgers hot with a side of your favorite salad or fries.

  Enjoy your delicious homemade vegan black bean burgers!