Trick-or-Treat Tacos

Preheat oven to 425 °F. Rinse, trim, and quarter the Brussels sprouts. Put them in a large bowl with 2 tsp oil, hemp seeds, nutritional yeast, and a pinch of salt and pepper. Toss to coat. Spread the sprouts on a baking sheet. Put in the oven and roast until the sprouts begin to brown and crisp, about 15 to 20 minutes. Remove sprouts, but leave oven on to warm the tortillas later.

Put a medium saucepan over medium heat and add 1 tsp vegetable oil. Add the tomato paste and cook, stirring constantly, until fragrant, about a minute. Add 1 1/2 cups of water and the lentils. Bring to a boil, then reduce to a simmer and cover. Cook until the liquid is absorbed and lentils are tender, about 10 to 15 minutes. Mash the lentils in the pan and season with salt and pepper.

While the Brussels sprouts and lentils cook, place a small saucepan over medium-high heat. Add the turbinado sugar, apple cider vinegar, and ¾ cups of water. Bring to a boil, and then remove from the heat.

Peel and thinly slice the onion into rounds. Put it in a small bowl. Rinse and thinly slice the jalapeño into rounds. Put it in a second small bowl. Divide the apple cider vinegar mixture between the onions and jalapeños, and set aside to pickle until tangy but still crisp, about 5-10 minutes.

When the lentils are nearly done cooking, wrap the tortillas in tin foil and place them on the bottom rack of your oven. Warm for 3 to 5 minutes.

Spread a good spoonful of lentils on your warm tortillas, and top with the roasted Brussels sprouts. Fork the pickled onions and jalapeños on top, adding more or less jalapeño depending on your affinity for heat. Last but not least, garnish with a dollop of vegan sour cream, and enjoy!