Chef Palak Patel teaches us how to make vegan tacos that are an explosion of flavor. The “meat” is made from lentils, walnuts, cauliflower, and mushrooms, but with all the flavor, it’ll top ground beef any day.
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This tasty and hearty vegan dish will be your new go-to dinner. It’s packed with healthy ingredients, delicious spices, and you can customize your own toppings. Watch for all of Palak’s expert tips, and find the full recipe below! #vegantacos #veganmeat #wellandgood
Follow Palak on Instagram here: https://www.instagram.com/chefpalak/?hl=en
Vegan Lentil + Walnut Taco Recipe:
Taco “meat” ingredients:
1 cup walnuts, toasted and finely chopped
1 cup cooked brown lentils
1 8oz package cremini mushrooms, finely chopped
1 cup cauliflower rice
2 tablespoons soy sauce
1 clove garlic, roughly chopped
1 tablespoon oil
1 teaspoon ground cumin
¼ teaspoon garlic powder
1 teaspoon chipotle powder or chili powder
⅛ teaspoon smoked paprika
½ teaspoon dried oregano
1 teaspoon lime juice
Salt as needed
Taco Assembly:
8 corn tortillas, heated
1 avocado, sliced
Cilantro for garnish
Jalapeno slices
Lime wedges
Purple cabbage
Vegan mayo
Directions:
1. Heat a pot over medium heat, add garlic and cook for 30 seconds. Add mushrooms and cook until water is evaporated. Season with salt.
2. Add cauliflower and cover with a lid for 7-10 minutes until tender. Season with soy sauce and salt as needed.
3. Add walnuts and lentils, mix well. Season with cumin, garlic powder, chipotle powder, smoked paprika, and oregano. Squeeze lime juice to taste.
4. To assemble tacos, warm tortillas, and add a spoonful of mixture in the middle. Top with avocado, cilantro, jalapeno, cabbage, and mayo.
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