These easy vegan cauliflower tacos are stuffed with veggie “ground beef” that is so yummy, healthy and versatile! Using cauliflower as a base and pumpkin seeds for crunch, tacos have never tasted this good!
I never really tire of tacos, and this delicious option is one that I can eat over and over again without feeling any guilt about it. The filling is very low in calories, and made using wholesome ingredients! Better yet, it’s also gluten free and oil free, making it a suitable choice for all dietary needs.
What goes into vegan ground meat?
- pumpkin seeds
- sundried tomatoes
- veggies such as cauliflower, mushrooms, onion & carrots
- homemade taco seasoning
This taco filling is not only delicious, but it is so versatile.
Use it in salads, burritos, or nachos. Or use this taco “meat” in your next chili or bolognese sauce. These easy vegan tacos have quickly become a family favourite, and we don’t wait for Tuesdays to enjoy these bad boys!
Since they can be served in so many different ways, it’s a new experience every time. It’s super healthy, simple to make, and the entire family enjoys these. It’s really a win-win-win!
How to make cauliflower tacos
Don’t worry about chopping everything into uniform sizes and pieces. This will make prep work a breeze. As long as it’ll fit through the spout of your food processor or Veggie Bullet, you’re good to go. Remember, you want your veggies to be shredded, and NOT pureed. So do not over process and work in smaller batches if needed.
I use the small blender attachment on my Veggie Bullet to first pulse the pumpkin seeds. Don’t over process them, you want them to be chopped, and not flour like. Place the seeds in a mixing bowl.
Then I puree my seasoning and sun dried tomato mixture and combine with the chopped up seeds in a small bowl.
Using my shredder attachment, I shred the veggies directly into my nonstick cooking pot to save myself one extra bowl to wash! If you don’t have a Veggie Bullet, use a food processor, but again, work in smaller batches so you don’t over process or puree the vegetables.
If you’re watching your carb intake, opt for a taco salad instead! Just layer a generous portion of the taco meat, and add all your favourite toppings. I often choose to skip the wrap and load mine with avocado, cilantro, red onion and diced tomato. Drizzle some Sriracha, guacamole, salsa or tahini if desired!
Or make it a salad wrap using your favourite taco toppings and some Dairy Free Sour Cream (Cashew Cream)! YUM YUM!!!
More amazing cauliflower recipes!
- Cauliflower Buffalo Wings – Vegan & Gluten Free
- Cauliflower Rice Stir Fry with Peanut Sauce
- Carrot Cauliflower Soup with Dill & Sage [V+GF]
- Asian Slaw Vegan Wraps with Cauliflower Rice
- 5 Ingredient Creamy Cauliflower Soup [V+GF+Oil Free]
- 1 cup pumpkin seeds
- 8 sun dried tomatoes
- 1.5 cups water
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 1 tsp oregano
- 1 tbsp paprika
- 1.5 tsp cumin
- 1 tsp sea salt
- 1 tsp chili powder
- 1 small cauliflower broken into large florets
- 6 cremini mushrooms
- 2 large carrots peeled
- 1 yellow onion quartered
- 8 8" gluten free tortilla wraps or wraps of choice
- Optional Toppings: avocado, cilantro, tomatoes, salsa, jalapeno, red onion, guacamole, cashew cream
- In a small blender, pulse the pumpkin seeds and set aside in a small bowl.
- Using the same blender, add the sun dried tomatoes, water, and all the seasonings and blend until combined. Pour the mixture into the same bowl with your crushed pumpkin seeds and mix together with a spoon.
- Shred all the vegetables using a food processor or Veggie Bullet. Do not puree them! Transfer the shredded veggies to a large nonstick skillet.
- Cook the veggies over medium heat until slightly reduced and cooked through, approx. 8 minutes, stirring occasionally.
- Add the seasoning mixture and cook another 2 minutes, adding a little more water if needed to maintain a "juicy" consistency.
- Serve your taco meat as a salad, wrap it up in tortilla's or lettuce wraps or use classic hard shell tacos with your choice of toppings.