Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Add
Carrots (3)
,
Cauliflower Florets (160 g)
,
Sweet Onion (1/2)
,
Pecan Halves (150 g)
,
Garlic (2 cloves)
,
Chili Powder (3 g)
,
Ground Cumin (as needed)
,
Chipotle Seasoning (as needed)
, and
Sea Salt (3 g)
to the bowl of a food processor. Pulse all ingredients until the mixture is evenly ground yet still has some smaller chunks, approximately 10-15 seconds.
Step 3
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.
Step 4
Allow the mixture to cool slightly, then divide evenly among
Butter Lettuce (12 pieces)
, approximately 1/4 cup mixture for each lettuce leaf.
Step 5
Top with
Avocado (1)
and
Fresh Cilantro (to taste)
, then serve! If you're not worried about keeping this vegan, sour cream or Cotija cheese would be great additions as well!
