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Easy Vegan Cauliflower Tacos [GF+Oil Free]

four tortillas on a platter with vegan taco meat, tomato, cilantro, jalapeno, and lime wedges

These easy vegan cauliflower tacos are stuffed with veggie “ground beef” that is so yummy, healthy and versatile! Better yet, it’s also gluten free and oil free, making it a suitable choice for all dietary needs. 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!

four vegan tacos on platter garnished with lime wedges and cilantro

So what makes the filling for these easy vegan cauliflower tacos?

    • pumpkin seeds
    • sundried tomatoes
    • veggies such as cauliflower, mushrooms, onion & carrots
    • homemade taco seasoning


vegan tacos on a bamboo platter with hand grabbing one taco

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!

To prepare these vegan 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.

vegan taco prep collage

I use the small blender attachment on my Veggie Bullet to first pulse the pumpkin seeds. 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!

vegan taco meat plated as salad

Or make it a salad wrap using your favourite taco toppings and some Dairy Free Sour Cream (Cashew Cream)! YUM YUM!!!

vegan taco lettuce wraps

Want more amazing ways to use cauliflower? Give some of these a try!

easy vegan tacos pin

four tortillas on a platter with vegan taco meat, tomato, cilantro, jalapeno, and lime wedges

Easy Vegan Cauliflower Tacos [GF+Oil Free]

Course: Main Course
Cuisine: Mexican
Keyword: gluten free, oil free, vegan
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 Servings
No need to wait for Taco Tuesday to try these AMAZINGLY easy vegan cauliflower tacos. The "meat" is loaded with nutrients and packed with delicious flavour.
Pin Recipe Print Recipe


  • 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 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.


Nutritional information includes one 8" tortilla wrap with 1/8 of the taco meat filling.
Additional toppings are not included in the calculation.
Calories: 182kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 545mg | Potassium: 596mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3085IU | Vitamin C: 37.6mg | Calcium: 76mg | Iron: 2.9mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. Adriana

    5 stars
    Tacos are my groove so I would definitely bite into this vegetarian option. These tacos look so yummy and perfect. Mine with extra jalapenos please =)

  2. Rae

    5 stars
    These cauliflower tacos sound so delicious and healthy. I am trying to incorporate more meatless/vegan recipes into my diet, so I am looking forward to trying your “ground beef” mixture!

  3. Heidy L. McCallum

    5 stars
    Perfect idea for dinner! I was totally wondering what to make but it seems I have found it! Will be back to let you know how it turns out.

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