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Vegan lentil taco's with Ucook

I have had the amazing opportunity to collaborate with Ucook in creating vegan recipe's to be created by many South African foodies this past November of 2018 up until January 2019.

We collaborated by creating and developing 7 different vegan recipes which I was able to develop, after the recipe's go through a strict testing process, whereby the components and flavours of the dishes are rated and examined as a Ucook worthy dish. Find the lentil taco's recipe as part of the vegan takeover week below.

Vegan lentil taco recipe

Ingredients, Serves 2

1 Onion 10ml Cape Herb & Spice Cape

Malay Curry 400g Cooked Chopped

Tomato 5ml Turmeric

30g Raisins 240g Cooked Lentils 300g Cauliflower Florets 100ml Coconut Cream 8 Soft Shell Corn Tacos 10g Fresh Coriander .

Here’s how to do it:


Dice the onion. Drain the lentils. Roughly chop the cauliflower florets into smaller than bite-sized pieces.


Place a saucepan over a medium-high heat with a drizzle of oil. When hot, fry the onion for about 2-4 minutes until softened. Add the Cape Herb & Spice Malay Curry, stir through, and fry for 1-2 minutes until fragrant. Add the lentils and cooked chopped tomatoes and simmer for about 10-12 minutes until slightly thickened. Stir occasionally. On completion, stir through the raisins and season to taste with salt, sugar/xylitol, and pepper.


Rinse the coriander. Place the coriander (keep some for garnish), coconut cream, and 10ml of water in a blender and blitz together. Alternatively, you can finely chop the coriander and stir it through the coconut cream (adding some water if you’d fancy). Taste to test and season with salt and pepper.


Place a grill pan over a medium-high heat. Place the turmeric into a bowl and mix with 40ml of oil. Add the cauliflower and toss to coat in the turmeric-oil. When hot, grill the cauliflower for 3-5 minutes until nicely charred and cooked to your preference. We like it crunchy! You might have to do this in batches. Remove from the grill pan and season.


Wipe down the grill pan with some paper towel and return over a medium heat. Toast the corn tacos for about 30 seconds per side until heated through.


Assemble the tacos by adding some lentil sauce, top with the charred cauli and drizzle over the coconut coriander dressing. Garnish with the remaining coriander. Tuck in!



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