Smoky lentil and broccoli stem tacos

2tbsp olive oil

½ red onion, thinly sliced

1 large broccoli stem, grated

1 x 400g tin green lentils, drained and rinsed

2 garlic cloves, finely chopped

4 sundried tomatoes, roughly chopped

1tbsp tomato purée

1tbsp soy sauce or tamari

1tsp smoked paprika

1tsp ground cumin

1tbsp nutritional yeast

¼tsp black pepper

For the crisp cucumber salsa:

2 baby cucumbers, quartered lengthways, then thinly sliced

½ red onion, finely chopped

Zest and juice of 1 lime

2tbsp freshly chopped mint

2tbsp freshly chopped coriander

½ fresh red or green chilli, seeded, finely chopped

Generous pinch of salt

¼tsp black pepper

To serve:

8-12 corn or flour tortillas, warmed

Freshly chopped coriander and basil

Lime wedge