Vegan Taco Crescent Ring
This Vegan Taco Crescent Ring is a fun party appetizer filled with chipotle lentils and served with guacamole, salsas & lime wedges.
Equipment
Ingredients
FOR THE LENTIL FILLING
- 2 tablespoons oil
- 1/4 red onion diced
- 1-2 chipotles in adobo diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2.5 cups cooked lentils
- 1/4 cup broth I used vegan beef broth*
- 1/4 cup salsa I used pico
- 1 lime juiced
- 2 tablespoons cilantro chopped
FOR THE CRESCENT RING
- 2 cans crescent rolls
- 1-2 jalapeños diced
- 1 tablespoon vegan butter melted
- cilantro for serving
- salsa, guacamole, lime wedges optional, for serving
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Heat the oil in a skillet and add the onion, peppers & dry seasonings. Cook for a couple of minutes, or until the onions start to get tender. Add the lentils, broth & salsa and cook for 5 minutes, or until the liquid is absorbed. Stir in the lime juice & cilantro and set aside to cool for a couple of minutes.
- Unroll the crescent rolls and place a 4" bowl in the center of the baking sheet. Place the crescent roll triangles in a circle around the bowl with the wider sides closest to the bowl. Overlap the triangles to create a base for the filling.
- Add the lentils to the crescent rolls - closest to the bowl. Top with jalapeño slices. Remove the bowl and tuck the smaller ends of the crescent triangles over the lentils.
- Brush the dough with vegan butter and top with more jalapeño slices. Place in the oven and bake for 20 minutes, or until golden brown.
- Remove from the oven, top with cilantro and serve with your favorite salsas and guac.
Video
Notes
*You can get this at Whole Foods or online here.
Nutrition
Calories: 160kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g