Name: Vegan Taco Pizza
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Ingredients: 1 cup walnuts; 1 cup brown lentils (cooked); 1 tbsp olive oil; 0.5 null onion (finely chopped); 1 tbsp tomato paste; 0.5 cup chopped tomatoes; 1 tsp cumin ground; 1 tsp paprika powder; 2 tsp dried oregano; 1 pinch fine salt (to taste); 1 pinch ground black pepper (to taste); 1 null pizza dough (pre-made); 1 cup vegan sour cream; 1 null avocado (cut into pieces); 2 null tomatoes (diced); 2 cup lettuce (cut into stripes); 0.5 cup kidney beans; 0.5 cup corn; 0.5 cup plant cheese (vegan); 1 sprinkle red pepper flakes (optional)

Instructions

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1

Cook the brown lentils (1 cup) according to package instructions then drain. Roast walnuts (1 cup) in a dry pan for 2 minutes until golden. Process the walnuts and lentils in a food processor until chopped but still textured.
2

Heat olive oil (1 tbsp) in a pan and sauté onion (0.5) for 3 minutes. Stir in the walnut mixture and tomato paste (1 tbsp), cooking for 2 minutes. Mix in chopped tomatoes (0.5 cup), cumin ground (1 tsp), paprika powder (1 tsp), and dried oregano (2 tsp). Season with fine salt (1 pinch) and ground black pepper (1 pinch).
3

Preheat your oven to 385°F. Bake the pizza dough (1) for 10 minutes until golden and crispy.
4

Evenly spread the crust with vegan sour cream (1 cup). Layer with the lentil walnut meat and top with avocado (1), tomatoes (2), lettuce (2 cup), corn (0.5 cup), kidney beans (0.5 cup), and plant cheese (0.5 cup). Finish with a red pepper flakes (1 sprinkle) and serve.