Hey there, fellow vegan food enthusiasts!
As the days get shorter and the temperatures drop, there’s nothing quite like a warm, hearty meal to wrap you in cozy vibes. I love to break out ingredients that are hearty, plant based and always on hand like lentils! If you want to add protein to a soup or a sauce, lentils are a great choice with 9 grams of protein per 100 grams. Another great thing about lentils? If you want something softer to sauce-ify you can choose red or yellow lentils but if you’re looking for something heartier that you can bite into, green and black lentils are a wonderful choice.
Today, I’m excited to share a recipe that’s perfect for cooler weather: Vegan Miso Spiced Cauliflower and Lentils. This dish is not only delicious but also super versatile—you can make a big batch and enjoy it with crusty bread for one meal and serve it over rice or another grain the next, which is perfect for me when I get deep into the writing cave.
Let’s dive in!
Kitchen Tools
*Stock pot
*Cutting board
*Measuring cups
*Kitchen knife
*Microplane
*Ladle
What You’ll Need
Before we get cooking, let’s gather our ingredients. Here’s what you’ll need for this comforting dish:
*Large Cauliflower, cut into florets
*Lentils, rinsed
*Onion, diced
*Carrot, diced
*Garlic, minced
*Ginger, grated
*Chili pepper, sliced (de-seed for less spice)
*White miso paste (white or yellow for a milder flavor)
*Spices: turmeric, smoked paprika, cumin, curry, cayenne pepper,
*Tomato paste
*Tomato, chopped
*Waste free or vegetable broth
*Salt and pepper, to taste
Instructions!
*Sauté the Aromatics: In a large pot, heat a tablespoon or two of broth over medium heat. Toss in the onion, carrots, ginger, garlic and spices, and sauté about 5 minutes. Add more broth as needed to avoid burning the spices.
*Stir in chopped tomato and tomato paste, cook another 3 to 5 minutes until tomatoes start to break down.
*Cook the Lentils: Add the rinsed lentils to the pot along with the broth, using a 3 (water) to 1 (lentil) ration for every 100 grams. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until the lentils are tender but still hold their shape.
*Roast the Cauliflower: While your lentils are cooking, preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet. Season with soy sauce, salt & pepper, turmeric, curry & smoky paprika. Toss until combined and bake 20 minutes or until golden and crispy along the edges.
*Combine It All: Once the lentils are cooked, stir in the miso paste into the pot with the lentils until well combined. If you need to add more liquid to make this saucy, do it now. This adds that rich umami flavor we all love! Then gently fold in SOME of the roasted cauliflower.
*Season to Taste: Give everything a good stir and taste for seasoning. Adjust with salt and pepper as needed.
*Serve It Up: Ladle your delicious miso spiced cauliflower and lentils into bowls and top with the rest of the cauliflower.
Enjoying Your Meal
This dish is incredibly versatile! Serve it alongside crusty bread for a hearty meal one day, then enjoy it over rice or quinoa another day for something different. The flavors only get better as they sit, making it perfect for meal prep or leftovers. So there you have it—a cozy Vegan Miso Spiced Cauliflower and Lentils dish that’s sure to warm you up from the inside out! It’s packed with protein, fiber, and all those warming spices that make fall cooking so delightful. Give it a try, and let me know how much you love it! Happy cooking! 🍽️✨
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The Spicy Spatula 
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