Creating the Perfect Base:
In this vibrant recipe, the foundation of the pizza lies in a unique combination of walnuts and brown lentils. Roasted walnuts, providing a delightful crunch, are blended with cooked lentils, ensuring a textured and protein-rich meat substitute. This mixture forms a savory and hearty filling, enhanced with a medley of spices including cumin, paprika powder, and oregano.
Crafting the Vegan Delight:
As the lentil-walnut mixture sizzles in a pan with onions and tomato paste, the kitchen is filled with the enticing aroma of Mexican spices. Diced tomatoes join the mix, infusing the filling with a burst of freshness. The resulting vegan meat alternative is a flavorful and satisfying component that will elevate your pizza experience.
Building Layers of Freshness:
The pizza assembly process involves a tantalizing layering of ingredients. A pre-made pizza dough, perfectly baked to a golden crisp, serves as the canvas for this culinary masterpiece. Vegan sour cream provides a creamy base, paving the way for the lentil-walnut filling to take center stage. The topping selection reads like a celebration of freshness, with avocado, tomatoes, lettuce, corn, kidney beans, and vegan cheese contributing to a visually appealing and nutritionally rich ensemble.
Finishing Touches and Indulgence:
A touch of red pepper flakes adds a hint of spice for those craving an extra kick. Once the pizza is assembled, it’s ready for a brief return to the oven, allowing the flavors to meld and the vegan cheese to melt into gooey perfection. With each slice, you embark on a journey through layers of texture, taste, and color, experiencing the indulgence of a Mexican-inspired vegan feast.
An Invitation to Enjoy:
Whether you’re a seasoned vegan or just exploring plant-based delights, this Mexican pizza promises a symphony of flavors that will leave you satisfied and craving more. Share this culinary creation with friends or savor it solo – either way, it’s a delightful exploration of plant-based gastronomy that captures the essence of Mexican cuisine in
Taco Pizza (Vegan & Super Easy)
CourseMain Course
CuisineMexican
Prep Time10minutes minutes
Cook Time10minutes minutes
Total Time50minutes minutes
Servings3 people
Ingredients
- 1 cup walnuts
- 1 cup brown lentils
- 1 tablespoon olive oil
- 1/2 onion
- 1 tablespoon tomato paste
- 1/2 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika powder
- 2 teaspoons oregano
- salt, to taste
- black pepper, to taste
- 1 pre-made pizza dough
- 1 cup vegan sour cream
- 1 avocado, cut into pieces
- 2 tomatoes, cut into pieces
- 2 cups lettuce, cut into stripes
- 1/2 cup kidney beans
- 1/2 cup corn
- 1/2 cup vegan cheese
- red pepper flakes (optional)
Instructions
- Cook the lentils according to the instructions. Drain and set aside. In a medium pan, roast the walnuts without oil for about 2 minutes or until they’re lightly golden. Put the walnuts and the cooked lentils in a food processor and process until chopped. Make sure to leave some texture!
- In a medium pan, heat the olive oil over medium heat and sautée the onions for about 3 minutes. Then add the lentil walnut mixture and stir in the tomato paste. Cook for 2 minutes. Add the diced tomatoes and the spices (paprika powder, cumin, oregano) and season with salt and pepper.
- Preheat the oven to 385 °F and bake the pizza dough for about 10 minutes until it’s golden and crispy.
- After baking, evenly spread the pizza with vegan sour cream. Add a layer of the vegan lentil walnut meat and top with avocado, tomatoes, lettuce, corn, kidney beans, and vegan cheese. Sprinkle with red pepper flakes. Enjoy!
