Vegan cauliflower-and-lentil tacos

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Ingredients

160 g dried lentils
6 tomatoes
1 onion
1 T olive oil
1 t chilli powder
1 t garlic, crushed
1 t ginger, crushed
sea salt and freshly ground black pepper, to taste
1 head cauliflower, finely chopped
3 cups water
a handful coriander, chopped
a squeeze lemon juice
6 Woolworths tortilla wraps
lettuce, chopped, for serving
avocado, for serving
For the cashew dressing:
250 g cashews
1 lemon, juiced
1 cup water
sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Cook the lentils according to package instructions.

2. Roughly chop the tomatoes and onion, then blend until smooth. Heat the olive oil in a saucepan. Add the tomato and onion, bring to the boil, then simmer until reduced to a thick paste, about 15 minutes. Stir in the chilli, garlic, ginger, salt and pepper.

3. Add the cauliflower, lentils and water and simmer for 15 minutes.
Add the coriander and lemon juice.

4. Char the tortillas over an open gas flame or in a pan until hot. Spoon the cauli-and-lentil mixture into each tortilla, then top with lettuce and smashed avocado and drizzle over the cashew dressing.

5. To make the dressing, place all the ingredients into a high-speed blender and blend until smooth and creamy.