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Master this simple vegetarian taco “meat” recipe and you can enjoy taco Tuesday on meat-free Monday – or any time you fancy.

This vegetarian taco recipe uses lentils and cauliflower rice as a delicious meat alternative, producing around 2 lbs of "mince".




4 15 oz. cans organic black lentils, drained and rinsed
1 small yellow onion, diced
2-4 jalapeños, seeded and diced (leave the seeds in to make it spicier, or leave jalapenos out altogether if you don't like spice)
3-4 cloves garlic, smashed and minced
1 10 oz. bag frozen riced cauliflower
2 Tbsp virgin coconut oil
2 Tbsp cumin
2-3 tsp chili powder
1-2 tsp black pepper
1-3 tsp Himalayan or sea salt
The juice of two limes
1 cube vegan beef flavor bouillon (optional)
1/2 cup filtered water



Spoon coconut oil into a thick bottomed stock pot or skillet. Melt over medium-high heat. Once hot, add onions and peppers. Sautee for a few minutes, until they are just starting to soften. Add garlic, and stir for another minute. Stir in spices, except for the salt. Stir often and allow spices to toast, about 1-2 minutes. Pour in lime juice, and stir to deglaze pan. Add bouillon cube, water, lentils, and cauliflower. Stir all together, making sure to break up bouillon cube. Once mixture comes to a boil, bring temperature down to low, add salt to taste, and simmer for about 5-10 minutes, or until water is absorbed.


This meat can be used for tacos, enchiladas, burritos, taco salads, and more.


Note: If you have a favorite taco seasoning, you can easily use that instead of the cumin and chili powder. However, if it contains salt in the blend, taste first to avoid over-salting.


Recipe by Kadi Knigh, Supplied by Les Mills International