Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Mains
- Tagged: Gluten Free Option
- Prep Time:
- Cook Time:
- Recipe Yield:
Ingredients
- 1 quart low-sodium vegetable broth
- 2 cups brown lentils, rinsed and picked through
- 2 tsp. ancho chile powder
- 2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika
- 3 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 tbsp. lime juice
- Salt and black pepper to taste
- 12 corn tortillas
- 1 large head of cauliflower
- Guacamole or sliced avocado, optional
- Salsa, optional
- Pepperjack Cheese Sauce, optional
Instructions
- Preheat oven to 400
- Combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika in a medium pot. Bring the water to a boil in a covered pot. When the water is boiling, remove the lid and reduce the heat to a low simmer. Allow to simmer for 15 to 20 minutes, or until the liquid has evaporated. Take the pan off the heat.
- Meanwhile, cut the cauliflower into bite size florets. Roast in oven for 15 mins or until the edges start to become golden/brown.
- Combine the liquid aminos, lime juice, salt, and pepper in a mixing bowl. Smash the lentils with a potato masher until they resemble taco meat.
- You can make the tortillas while the lentils are cooking. Over medium heat, heat a large frying pan, preferably cast iron. Place a tortilla in the pan and cook until the edges curl up (about 30 seconds), then flip and cook for another 30 seconds. Cover the heated tortilla with aluminum foil and place it on a plate. Repeat with the rest of the tortillas.
- Scoop some of the smashed lentils onto a tortilla to serve. Top with cabbage and guacamole, salsa, and/or cheese sauce to taste (if using).
