Whole-Food Vegan Crunchy Caesar Taco
TACO SHELL SUB
Instead of mozzarella/parmesan, use a lentil-oat shell:
**Ingredients (1 large taco)**
* ½ cup cooked red lentils
* ¼ cup rolled oats
* 2 tbsp nutritional yeast
* ½ tsp garlic powder
* ½ tsp onion powder
* 1 tbsp ground flaxseed
* 1–2 tbsp water as needed
**Method**
1. Blend everything into a thick paste.
2. Spread into a thin 8-inch circle on parchment.
3. Bake at 400°F (205°C) for 18–25 minutes until deeply golden.
4. While still warm, drape over a rolling pin or oven rack to form a taco shape.
5. Let cool completely for maximum crispness.
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CHICKEN FILLING SUB
Use one of these whole-food options:
**Option A: Soy Curl Caesar Filling**
* Rehydrated soy curls
* Garlic powder
* Onion powder
* Black pepper
* Nutritional yeast
Bake or air-fry dry until chewy and lightly crisp.
**Option B: Chickpea Filling**
* 1 cup chickpeas, lightly mashed
* Garlic powder
* Onion powder
* Nutritional yeast
* Black pepper
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CAESAR DRESSING SUB
**Ingredients**
* ½ cup white beans (or steamed cauliflower)
* 2 tbsp nutritional yeast
* 1 tbsp lemon juice
* 1 tsp Dijon-style mustard (optional if avoiding sodium)
* 1 garlic clove
* 2–4 tbsp water
* Black pepper
Blend until smooth.
—
GREENS
* Romaine lettuce
* Spinach
* Optional: kale, shredded cabbage, cucumber
—
ASSEMBLY
1. Fill the crispy lentil shell with the soy curls or chickpeas.
2. Toss greens with the Caesar dressing.
3. Stuff into the taco.
4. Add extra nutritional yeast for a parmesan-like flavor.
### Approximate Nutrition
Using the soy-curl version:
* Protein: ~30–40 g
* Fiber: ~15–20 g
* No added oil
* No added sugar
* Can be made completely salt-free