Yummy Mini Vegan Tacos

1. Start making the cream you will cover this beauty with so that it will marinate and the flavour will be more intense: combine in a bowl the coconut yoghurt with the garlic and smoked paprika. Mixed them well and set aside.
2. Heat the coconut oil in a medium size pot, add the onion and let it become golden and soft. Add the chopped cauliflower and keep stirring.
3. Add a tbsp of water so the cauliflower will start to soften, keep cooking it for another couple of minutes, then add the lentils and 2 cups of water.
4. Keep stirring and season with salt and pepper. I like to let the lentils and cauliflower really soft, so I keep cooking them until they become almost like a cream.
5. Warm up the oven for 10 minutes at 200 degrees and place the taco shells on a tray. When the cauliflower and lentils are nearly ready put the shells in the oven for a few minutes: they will become crunchy and golden.
6. At this point, the fun begins! Place the pot on the table, the mini tacos on a plate and with a spoon fill up the taco shells. Pour the yoghurt sauce on each one of them and sprinkle the fresh coriander over. Squeeze some lime and season with salt. I love to put some Tabasco as well to give it a bit of a kick!
7. Enjoy while they are still crunchy and delicious!

Recipe by Alessandra Rocci