(73) Easy Vegan Taco Pizza Lentil Crust L Budget-Friendly, Gluten-Free, Oil-Free

youtube.com

Ainslie Matthew

subheading: For the Crust:

1 cup dry red lentils, rinsed

1 cup water

1 tsp garlic granules

1 tsp dried oregano

subheading: Optional:

¾ tsp salt

subheading: For the Pea Pesto:

1 ½ cups green peas

½ bunch of cilantro

2 cloves garlic

4 tbsp nutritional yeast

½ of a lemon, juiced

¾ cup pistachios (Nut-Free Option: Use Pumpkin seeds)

Water to adjust consistency if needed

subheading: For the taco topping:

2 ½ cups cooked chickpeas (2 15 oz cans)

1 ½ tsp oregano

1 ½ tsp smoked paprika

1 ½ tsp garlic granules

¾ tsp onion granules

Cayenne pepper to taste

3 tbsp coconut aminos

½ pint of cherry tomatoes

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