Vegan Cauliflower Walnut Street Tacos

15 INGREDIENTS • 6 STEPS • 27MINS

Vegan Cauliflower Walnut Street Tacos

Recipe

These Vegan Walnut Cauliflower Street Tacos are a delightful way to fill your belly with satisfying, wholesome ingredients! They are full of flavor with a satisfying texture. The cauliflower and carrots add a tender crunch, while the walnuts plus seasonings bring in a smoky, nutty flavor.

These Vegan Walnut Cauliflower Street Tacos are a delightful way to fill your belly with satisfying, wholesome ingredients! They are full of flavor with a satisfying texture. The cauliflower and carrots add a tender crunch, while the walnuts plus seasonings bring in a smoky, nutty flavor.

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

27MINS

Total Time

$2.13

Cost Per Serving

Ingredients

Servings

4

us / metric

Walnut Cauliflower Taco Meat

2

215 g

185 g

Halved Raw Walnuts

1

Chipotle Peppers in Adobo Sauce

up to 2 peppers

1

Lime, juiced

1 Tbsp of juice needed

1 Tbsp

Chili Powder

1 tsp

Ground Cumin

1 tsp

Garlic Powder

1 tsp

as needed

Nonstick Cooking Spray

Street Tacos

12

Yellow Corn Tortillas

1 can

Refried Beans

1

Medium Avocado, cubed

up to 2

to taste

Finely Chopped Scallions

or Red Onion

to taste

Chopped Fresh Cilantro

Nutrition Per Serving

VIEW ALL

Calories

651

Fat

39.4 g

Protein

17.7 g

Carbs

63.4 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking Instructions

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step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet with Nonstick Cooking Spray (as needed).

step 2

Add Carrots (2), Cauliflower (215 g), Raw Walnuts (185 g), Chipotle Peppers in Adobo Sauce (1), 1 Tbsp of Lime Juice (1), Chili Powder (1 Tbsp), Ground Cumin (1 tsp), Garlic Powder (1 tsp), and Sea Salt (1 tsp) in 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 2 Add Carrots (2), Cauliflower (215 g), Raw Walnuts (185 g), Chipotle Peppers in Adobo Sauce (1), 1 Tbsp of Lime Juice (1), Chili Powder (1 Tbsp), Ground Cumin (1 tsp), Garlic Powder (1 tsp), and Sea Salt (1 tsp) in 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 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

While taco “meat” cooks, heat Yellow Corn Tortillas (12) in a small skillet, one by one, for 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.

step 5

Once taco “meat” has cooked and cooled slightly, begin to assemble your tacos, adding a large spoonful of Refried Beans (1 can) to each toasted tortilla, followed by taco “meat”, Avocado (1), Fresh Cilantro (to taste) and Scallions (to taste).

step 6

Serve and Enjoy!

step 6 Serve and Enjoy!

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