Description
These Cauliflower Lentil Tacos are filled with a veggie-forward homemade lentil walnut taco meat that’s healthy, hearty, textural, & totally satisfying. Best of all, it’s a totally easy one-pot recipe that comes together in less than 1 hour – a Meatless Monday and Taco Tuesday win! (Naturally vegetarian, vegan, dairy-free, & gluten-free.)
Ingredients
Scale
- 1/2 cup chopped walnuts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 8 ounces cauliflower rice (roughly 2 cups)
- 2 cloves garlic, finely chopped or grated
- 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 cup Bob’s Red Mill Brown Lentils, rinsed well & picked over (see Recipe Notes)
- up to 3 1/2 cups vegetable stock
- 1 lime, juiced
- kosher salt & ground black pepper, to season
- for serving, as desired: charred corn tortillas, mashed avocado, cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges, etc.
Instructions
Prep note: Once you begin cooking, these tacos come together very quickly! I suggest you start by getting all of the chopping, measuring & other prep odds & ends out of the way so cooking is a smooth process: dice the onion, mince the garlic, grab your spices & tomato paste, rinse the lentils, measure the veggie stock, etc. Place everything within an arm’s reach from the stovetop.
- Optional: Toast the walnuts: Add the walnuts to a medium saucepan (with a lid) over medium heat. Cook, monitoring closely & shaking occasionally to prevent burning, for 3-4 minutes, just until toasty & fragrant. Transfer toasted walnuts to a plate & set aside. Carefully wipe out the saucepan & return to medium heat.
- Sauté onion & cauliflower: Add the olive oil to the saucepan (use the same saucepan used to walnuts in Step 1 for less dishes!) over medium heat. Once hot, add the onion. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is translucent & fragrant, 3-4 minutes. Stir in the cauliflower rice. Continue to cook, stirring occasionally, until the cauliflower is softened, 4-5 minutes.
- Toast aromatics: Stir in the garlic & chipotle. Cook just until fragrant, about 30 seconds. Add in the chili powder, ground cumin, smoked paprika, bay leaf, & tomato paste. Stir, coating the onion & cauliflower. Cook 1-2 minutes longer, until very fragrant.
- Simmer the lentil taco meat: Add the toasted walnuts & lentils to the skillet, stirring to combine with the onion mixture. Pour in 3 cups of the vegetable broth. Increase the heat to high, bringing the mixture to a boil. Reduce heat to low to maintain a steady simmer. Partially cover the saucepan, placing the lid on the saucepan such that it’s just partially covered, allowing some steam to escape as the lentil taco meat cooks. Simmer, stirring occasionally to prevent sticking, until the lentils are tender but maintain their shape, about 25-30 minutes. If the lentils absorb all of the liquid before they’re tender, add in the reserved 1/2 cup of vegetable stock/broth.
- Finish the lentil taco meat: Once the lentils are tender, remove the saucepan from the heat. Squeeze the lime juice over the lentil taco meat, using a fork to fluff the mixture. Taste & season with additional kosher salt & ground black pepper as desired. Set aside for taco assembly.
- Assemble & serve: Add the cauliflower lentil taco meat to a tortilla. Finish with toppings of choice – cashew crema, chopped cilantro, lime juice, salsa, or any other toppings your taco-lovin’ heart desires. Enjoy!
Equipment
Buy Now → Notes
- Lentils prep: Unlike many other dried legumes, there’s no need to soak lentils prior to cooking. To prep, simply sift through your lentils to pick out any small rocks or pebbles (which sometimes sneak their way into the mix) & rinse well to remove any dirt or debris from the surface.
- Storage, Reheating, & Freezing:
- Storage & Reheating: The cauliflower lentil taco meat stores absolutely beautifully! Once cooled, transfer to an airtight container & store in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop until warmed through.
- Freezer instructions: To freeze, allow the vegan taco meat to cool completely, then transfer to an airtight container or freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator & reheat in the microwave or on the stovetop until warmed through. The texture will likely be a little less fluffy, though you can always doctor it up with flavorful & textured toppings!
- 10-Minute Meal Prep: These lentil tacos come together really quickly once you get to cooking! To make this an even faster weeknight dinner, eliminate all active prep time by prep a few ingredients in advance:
- Dice 1 small yellow onion. Store in an airtight container in the refrigerator for up to 5 days. (<5 minutes active prep.)
- Prep taco toppings. Prep a batch of cashew crema, a batch of quick pickled red onions, or whatever taco night fixings you love most! (Active prep time varies.)