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Vegan Cauliflower Walnut Lentil "Taco Meat" + Noodle Lettuce Wraps with Cherry Jalapeno Salsa
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Prep Time
30
minutes
mins
Course
Salad and Greens, raw foods
Cuisine
Vegan
Servings
5
-6
Ingredients
1x
2x
3x
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.
Chili 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.
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