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Vegan Cauliflower Walnut Lentil “Taco Meat” + Noodle Lettuce Wraps with Cherry Jalapeno Salsa

  • Author: Maria Koutsogiannis
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 5-6
  • Category: raw foods, salad and greens
  • Cuisine: Vegan

Ingredients

For the filling:

  • 1 cup walnuts – raw, chopped
  • 1 cup – cooked lentils, you want a heartier variety, like Baluga
  • 1/2 cup cauliflower rice
  • 1/2 cup green onion, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 3 tbsp. Tamari
  • 2 tbsp. sesame oil
  • 1 tbsp. Chilli Paste – gochujang
  • 1-2 tbsp. brown sugar
  • juice of one lime
  • season to taste

For the noodles:

  • 2 cup cooked rice noodles of choice
  • For the Carrots:
  • 2 large carrots, julienned
  • season to taste
  • 3 tbsp. rice vinegar
  • 3 tbsp. lime juice

For the cherry jalapeno salsa:

  • 1/2 cup cherry juice
  • 1/4 cup jalapeno, finely chopped
  • 2 tbsp. brown sugar
  • juice of 1/2 a lime
  • 1/4 cup green onion, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 2 tbsp. sesame oil (can use spicy too)

Assembly:

  • 1 head butter lettuce or chard leaves

Optional toppings:

  • avocado and pickled red onion

Instructions

For the filling, simply add all your ingredients into a medium sized bowl and let sit for 1 hour before enjoying. Make sure to stir and well combine.

For the carrot slaw, add all your ingredients into a medium sized bowl and let sit for 1 hour before adding to your lettuce wraps.

For the cherry jalapeno salsa, combine all your ingredients into a jar or bowl and let sit for at least 30 minutes.  Shake or stir well before serving.

For assembly, start with your butter lettuce “wraps”, then your cooked noodles, some filling and top with your carrots and cherry jalapeno salsa.


Notes

The filling, carrots and salsa will last up to 1 week in the fridge in a tight-sealed container.