Switch up your casual weeknight tacos for these vegan lentil and cauliflower tacos. They get quickly baked in the oven and you get the perfect crispy tacos. Serve them with our creamy sun-dried tomato sauce for the perfect dinner.
These Vegan Lentil & Cauliflower Tacos are:
- Vegan or Vegetarian tacos that will fill you up!
- Simply delicious, plus we’re making a tasty sauce to serve with.
- Easy to make and we cook them in the oven (super crispy!).
- Perfect dinner to share, you can serve them on a big plate in the center of your table.
Which Type of Lentils to Use?
I recommend brown lentils. I prefer using dry lentils and cooking them myself. It’s cheaper and when cooking, you can make sure they’re al dente. I find that canned lentils tend to be overcooked and mushy.
How to Make Vegan Lentil & Cauliflower Tacos?
- First, cook the lentils. You can easily do this in advance.
- Prepare the filling. In a big pan, sauté the onion with olive oil, the spices and tomato paste. We will then add shredded cauliflower, cooked lentils and vegetable broth to the mix.
- Assemble the tacos. Simply add cheese/vegan cheese plus the tacos filling on half of the tacos tortillas and fold. Brush olive oil on both sides of each tacos.
- Cook the tacos on a baking pan in the oven for 10-12 minutes.
- Prepare the sauce for serving.
Conservation
You can easily cook half of the tacos and keep the filling in an airtight container in the fridge to prepare the rest of them another day of the week. You can also keep the cooked tacos in an airtight container in the fridge for up to 4 days. To reheat them, I suggest you place them back in the oven for a few minutes (350F).
Vegan Lentil and Cauliflower Tacos
4
servings15
minutes35
minutes50
minutesSwitch up your casual weeknight tacos for these vegan lentil and cauliflower tacos. They get quickly baked in the oven and you get the perfect crispy tacos. Serve them with our creamy sun-dried tomato sauce for the perfect dinner.
Ingredients
- Tacos
¾ cup of dry brown lentils (2 ½ cups cooked)
2 tbsp of olive oil (plus more to brush the tacos)
1 yellow onion, diced
3 garlic cloves, minced
2 tsp of paprika
2 tsp of chili powder
¼ tsp of ground cayenne pepper
3 tbsp of tomato paste
½ a cauliflower, cut finely (about 2 cups)*
1 ½ cup of vegetable broth
10-16 corn tortillas
2 cups of vegan cheese or mozzarella cheese
Fresh coriander to serve
- Sauce
½ up of vegan cream cheese Le Grand
2 tbsp of sun-dried tomato pesto Le Grand
¼ cup of water
1 tbsp of vegan mayo or mayo
Spicy sauce to taste
Instructions
- First, cook the lentils. In a small pot, add dry lentils and fill it with water. Bring to a boil, reduce heat and let it simmer for 12-13 minutes, until the lentils are tender. Rinse with cold water.
- Preheat the oven to 450F.
- In a big pan over medium heat, sauté the onion with olive oil for 5 minutes. Season well. Add minced garlic, spices (paprika, chili powder, ground cayenne pepper) and tomato paste and stir for one minute. Add shredded cauliflower and vegetable broth. Let it simmer for 5 minutes (increase the heat if needed). Add cooked lentils and season well. Cook for 4-5 minutes, until the broth is completely absorbed.
- Microwave the corn tortillas for about 30 minutes until they are soft.
- Add parchment paper to a large baking pan. Place the corn tortillas on the pan and fill each one with cheese and tacos filling on half of the corn tortillas. Fold each tortilla and brush with olive oil on both sides.
- Cook in the oven for 10-12 minutes, flipping them halfway through.
- Prepare the sauce. Add the cream cheese and water and mix well. Add the remaining ingredients and mix again.
- Serve the tacos with the sauce and sprinkle fresh coriander.
Recipe Video
Notes
- For the cauliflower, simply use a knife and cut the cauliflower foil really finely. You can also shred the cauliflower in a food processor. Make sure you don’t over cut them, we don’t want to get cauliflower rice, we still want some texture.
