Vegan Tacos
The ultimate comfort food is here! These Vegan Tacos are filled with a hearty blend of spices, vegetables, and plant-based protein, making them the perfect easy weeknight dinner. Enjoy the bold flavors and customize them with your favorite toppings. Make them tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Skillet
- Chef's Knife
- Food Processor
Ingredients
- 1 cup crushed walnuts
- 8 ounces mushrooms, sliced
- 1 pound cauliflower florets
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 teaspoon fine sea salt, plus more to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- ½ jalapeno, minced with no seeds
- 1 can black beans, drained and rinsed
- tortillas of choice
- fresh cilantro, chopped
- lime slices (optional for squeezing)
- guacamole, salsa, lettuce, etc.
Instructions
- Begin by prepping your walnuts. In a food processor, pulse the walnuts until they are ground but not powdered, about seven pulses. You want a coarse texture that will mimic meat. Once done, transfer them to a large bowl.
- Next, add the mushrooms to the food processor. Pulse them until they are finely chopped, approximately fifteen pulses. This will help meld them into the filling without being chunky. Add this mixture to the bowl with the walnuts.
- Now, it’s time to add the cauliflower. Place the cauliflower florets in the food processor and pulse until they are crumbled, about ten pulses. Be careful not to over-pulse as you still want some texture. Add the cauliflower to the bowl with the other ingredients.
- Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Mix everything well until all the spices are evenly distributed throughout the mixture. It should look colorful and fragrant now!
- Heat the olive oil in a large, deep skillet over medium-high heat. You want the oil to shimmer, indicating it’s hot enough to sauté.
- Add the minced garlic and jalapeno to the skillet. Cook for about thirty seconds or until fragrant. This step enhances the base flavor of your filling.
- Once the garlic becomes aromatic, add the filling mixture from the bowl into the skillet. Cook while stirring occasionally until the mixture is no longer crunchy, about five to eight minutes. You want everything to blend and soften, creating a cohesive filling.
- Next, stir in the drained and rinsed black beans and cook for an additional two minutes, or until heated through. This adds protein to your filling, making it hearty.
- At this stage, taste your filling and adjust the seasonings as needed. I often add an extra half teaspoon of salt or a squeeze of fresh lime for added brightness. Toss in fresh cilantro for that fresh herb flavor.
- Now you’re ready to serve! Warm the tortillas and fill them with your delicious mixture. Top with additional cilantro, guacamole, or any of your favorite toppings for a personalized touch.
Notes
Leftover filling can be stored in an airtight container in the fridge for up to four days. Just reheat before enjoying again.