Like many ideas for new recipes, I find inspiration for them while travelling and eating out. These vegan tacos came to me through our travels in America, West Coast, in particular, LA and Seattle. We visited two great places called Gracias Madre and No Bones. They make amazing tortillas and tacos, full of flavour and bursting with colour.
I started experimenting with different combinations a few months ago and made this lentil, and cauliflower taco one and Michael and I both knew I had to share the recipe. It’s beyond simple and easy to whip up even when you stick with quick and easy meal ideas. Can be made for lunch, dinner or snack. Best eaten straight away if you’re using hard taco shells as they will go soggy otherwise.
You can make so many different variations of a meal like this. I would start with a hero vegetable, which in this case is the cauliflower. You can add some beans or legumes, which is in the brown lentils in this recipe and then top with some fresh vegetables, like avocado, peppers, tomato, cucumber, coriander (cilantro), parsley and any vegan sauces you can think of that work with the combination of vegetables and grains, pulses etc.
It’s also a fun way to get kids involved in putting the filling in their own taco. They can try different flavour combinations and pick out their favourite. You can easily get the whole family to help out!
Here’s a quick and easy three-ingredient recipe for a homemade soft tortilla if you prefer them over a hard shell one.
Other delicious, quick and easy recipes:
- Vegan Buddha Bowl Three Ways
- Miso Glazed Eggplants
- Warm Tempeh & Lentil Salad
- Juicy Tofu Sandwich With Smoked Mayo
- Vegan Tempeh Reuben Sandwich
Interested in more recipes?
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