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Vegan Cauliflower Lentil Tacos With Contemporary Guacamole



This dish was absolutely the hottest recipe from my TV sequence on Cooking Channel. Individuals went completely nuts for these tacos, and it’s simple to see why.

The lentils and cauliflower crew as much as kind the bottom “meat” on this dish with genuine Mexican spices. Actually, lentils are a triple menace for health. They’re full of 18 grams of protein and 16 grams of fiber per cup together with low-impact, slow-digesting carbohydrates. The peerlessly creamy guacamole and recent fixings will make even probably the most ardent meathead do a straight-up double take after the very first chew.

Cauliflower Lentil Tacos with Contemporary Guacamole

Vegan, Gluten-Free, and Sugar-Free

Serves 4 to six


6 ripe avocados, pitted and diced
1 1/2 cups diced crimson onion
1 to three medium-size jalapeño peppers, to style, stemmed, seeded, and minced
1/4 cup plus 2 tbsp recent cilantro, finely chopped
1/4 cup recent lime juice
1 1/2 tsp sea salt
3/4 tsp floor cumin
Pinch floor black pepper, to style
Pinch cayenne pepper, to style (elective)
1 1/2 ripe medium tomatoes, seeds and pulp eliminated, diced

Cauliflower Lentil Taco “Meat”:
1 cup inexperienced or brown lentils
3 cups filtered water
1 head cauliflower, stems and leaves eliminated, damaged into 1-inch items
2 tbsp extra-virgin olive oil
2 medium yellow onions, diced (about 1 1/2 cups)
1 jalapeño pepper, seeded and minced
4 cloves minced garlic
4 tsp chili powder, divided
2 tsp floor cumin, divided
1 tsp floor coriander, divided
1/2 cup canned or selfmade tomato sauce
1 1/2 tsp salt, or to style
1/2 tsp floor pepper, or to style
One 5.5-ounce bundle natural taco shells
4 cups shredded romaine lettuce, reserved for topping


To make the guacamole: Mash the avocados in a medium bowl till barely chunky. Add the onion, jalapeños, cilantro, lime juice, salt, cumin, pepper, and cayenne, then mash the combination some extra.

Cowl with plastic wrap immediately on the floor of the guacamole to forestall oxidation. Refrigerate till chilled, about an hour. Simply earlier than serving, add the tomatoes to the guacamole and gently combine.

To make the Cauliflower Lentil Taco “Meat”: Rinse and drain the lentils totally. Add the lentils to a medium saucepan. Add the filtered water and produce to a boil. Cut back the warmth to low and simmer till tender, about half-hour. Drain.

Pulse the cauliflower into rice-size items in a high-speed meals processor. Warmth the olive oil in a big skillet over medium warmth. Prepare dinner the onion and jalapeño till the onion is translucent, about 5 to 7 minutes. Add the cauliflower rice, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the bottom cumin, and 1/2 teaspoon of the bottom coriander and cook dinner for 4 minutes. Stir within the tomato sauce and cook dinner one other 3 to 4 minutes or till the cauliflower is tender.

Add the cooked lentils, the remaining 2 teaspoons of chili powder, 1 teaspoon of floor cumin, 1/2 teaspoon of floor coriander, and the salt and pepper.

Prepare dinner for an extra 3 minutes.

Scoop the Cauliflower Taco “Meat” into the taco shells and prime with shredded romaine lettuce and a dollop of guacamole. Serve instantly.

Jason’s Tip: With its hearty, chunky consistency, the Cauliflower Lentil Taco “Meat” can be served as a aspect dish with refried beans, guacamole, or salsa.

That is an unique recipe from Jason Wrobel. For extra of Jason’s vegan recipes, take a look at the Wanderlust Discover Your True Fork cookbook.




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