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Homemade Vegan Lentil Cauliflower Tacos photo

Vegan Lentil Cauliflower Tacos

These Vegan Lentil Cauliflower Tacos are a flavor-packed delight! Quick, nutritious, and fully customizable, they're perfect for any taco night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tacos:
  • 1.5 cups water
  • 1/3 cup dried lentils or substitute with 1 cup cooked or canned drained lentils
  • 1/4 cup grapeseed oil divided
  • 1 clove garlic minced
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 3/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2 pounds cauliflower florets cut into small bite-sized pieces
  • 3 tablespoons water
  • Corn tortillas or taco shells (use vegan tortillas or taco shells for vegan, or gluten-free to make GF)
  • Diced tomatoes
  • Fresh cilantro
  • Sliced jalapeño peppers
  • Sour cream or Greek yogurt (use vegan sour cream for vegan)

Equipment

  • Large pot
  • Skillet
  • Spatula
  • Measuring cups and spoons
  • Serving platter

Method
 

Cooking Instructions
  1. In a large pot, combine 1 1/2 cups of water and 1/3 cup of dried lentils. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender. If you’re using cooked or canned lentils, skip this step and set them aside.
  2. In a skillet, heat 2 tablespoons of grapeseed oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Then, stir in the cumin, turmeric, salt, and cinnamon. Cook for another minute, allowing the spices to bloom.
  3. Add the cauliflower florets to the skillet along with 3 tablespoons of water. Stir to coat the cauliflower in the spice mixture. Cover and cook for about 8-10 minutes, stirring occasionally, until the cauliflower is tender but still has a bit of bite.
  4. Once the lentils are cooked, drain them if necessary and add them to the skillet with the cauliflower. Mix everything together and cook for an additional 2-3 minutes to heat through and incorporate the flavors.
  5. In a separate pan, warm the corn tortillas or taco shells over medium heat for about 30 seconds on each side, or until they are pliable and warm.
  6. Fill each tortilla with the lentil-cauliflower mixture. Top with diced tomatoes, fresh cilantro, and sliced jalapeño peppers. If desired, add a dollop of sour cream or vegan sour cream for creaminess.
  7. Arrange your tacos on a serving platter and dig in! These Vegan Lentil Cauliflower Tacos are perfect for sharing or enjoying solo.

Notes

  • Be sure to rinse dried lentils thoroughly before cooking to remove any debris.
  • Adjust the seasoning to taste as the flavors can vary based on the freshness of your spices.
  • Don’t overcook the cauliflower; you want it to have a nice texture that complements the tender lentils.
  • Warm your tortillas just enough to make them flexible without making them crispy.