These Vegan Walnut Cauliflower Street Tacos are a delightful way to fill your belly with satisfying, wholesome ingredients!
Cuisine: Mexican, tacos
Keyword: dairy-free, gluten-free, tacos, vegan
Author: Kaylee Pauley
FOR THE WALNUT CAULIFLOWER TACO “MEAT”
1.5cupraw walnut pieces halves
1-2chipotles in adobo sauce
FOR THE STREET TACOS
1can refried beans
green or red onionfinely chopped
Preheat the oven to 375 degrees. Grease large baking sheet with nonstick cooking spray.
Add carrots, cauliflower, walnuts, chipotle peppers and all seasonings to the bowl of a food processor. Pulse all ingredients until the mixture is evenly ground yet still has some smaller chunks (see pictures), approximately 10-15 seconds.
Transfer vegan taco "meat" to a greased baking sheet and spread into a single layer. Bake for 20-22 minutes, stirring halfway through to prevent over-browning. You want the carrots and cauliflower to be cooked but not mushy, leaving it with a slightly crunchy texture.
While taco “meat” cooks, heat tortillas in small skillet, one by one, about 1 minute on each side until it begins to brown. Wrap each toasted tortilla in aluminum foil to keep warm and fresh until ready to assemble
Once taco “meat” has cooked and cooled slightly, begin to assemble your tacos, adding a large spoonful of cooked refried beans to each toasted tortilla, followed by taco “meat”, avocado, fresh herbs and chopped onions. Enjoy!
Nutrition Info is for 1/4 recipe (enough for three tacos) Vegan Taco Meat ONLY, does not include tortillas, toppings, etc as those things vary depending on your preference.