Easy Vegan Cauliflower Tacos [GF+Oil Free]
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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 8 Servings
- 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.
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