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Cauliflower Lentil Taco Meat
$5.15 Recipe/$1.29 Serving
Cauliflower lentil tacos are the perfect weeknight meal. They are budget friendly, vegan, gluten free and dairy free and are so easy to make. This simple recipe is great for meal prep as well!
Preheat a cast iron or stainless steel skillet over medium heat.
While the skillet preheats, chop the onion.
Spray the pan with non-stick (olive oil or avocado oil) and add the onions. Cook 2-3 minutes.
Once the onions have cooked 2-3 minutes, add the frozen cauilflower rice and stir well. Cook 3-4 minutes.
Add the rest of the ingredients and stir well. Cook for 8-10 minutes allowing all the ingredients to come together.
Serve as tacos, burritos, nachos or on salads.
Notes
Other flavors to add:
Spicy: Add red pepper flakes, cayenne pepper, pickled or fresh jalapenos
Smoky: Add chipotle in adobo, ground dried chipotle pepper
Storage:
Fridge: Store the leftover lentil cauliflower taco meat in an air tight container for up to 5 days. I would wait to assemble the tacos, nachos, burritos until right before serving as the tortillas tend to get soggy in the fridge over time.
Freezer: Store leftover cauliflower taco meat in the freezer up to 3 months. I like to store this in ½ -1 cup portions so I can take out just one serving at a time. Defrost and heat in a hot skillet for 5 minutes to ensure any excess moisture has a chance to cook off.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
176
Fat
1
g
Carbohydrates
32
g
Fiber
11
g
Sugar
6
g
Protein
12
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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