Perfect Vegan Tacos
Learn how to make the best VEGAN tacos ever! Made with roasted cauliflower, chickpeas, vegan southwest and lime crema sauce.
Yield: serves 4-6
Things you'll need
Vegan Lime Crema (optional)- 1 cup vegan greek yogurt (or vegan sour cream)
- 2 tablespoons fresh lime juice
- ¼ cup cilantro
- Salt and pepper to taste
- ½ cup vegan mayonnaise (Chosen Foods)
- 3 teaspoons white vinegar
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 1 teaspoon fresh lime juice
- 2 teaspoons cayenne powder (adjust to taste)
Cauliflower and Chickpea Tacos
- 1 medium cauliflower
- 1 can chickpeas (rinsed and peeled)
- 3 teaspoons chili powder (Mccormick)
- 1 teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon salt
- ½ tablespoon lime juice
- 2 tablespoons olive oil
- 1 tablespoon water
- Small corn or flour tortillas
- 2 cups red cabbage (thinly sliced)
- 1 avocado flesh (mashed)
- Southwest sauce
Equipment
- Blender
- Baking spray
- Baking sheet
- Parchment paper
- Optional: squeeze bottle or decorating bag
Let's get started!
Make the Lime Crema
- In a blender, add the greek yogurt/sour cream, lime juice, and cilantro and blend until smooth.
- Season with salt and pepper.
- Transfer to a decorating bag or squeeze bottle.
Make the Vegan Southwest Sauce
- In a medium bowl, mix together the vegan mayonnaise, white vinegar, chili powder, garlic powder, onion powder, ground cumin, lime juice and cayenne powder until well combined.
- Transfer to a decorating bag or squeeze bottle.
Make the Cauliflower and Chickpea Tacos
- Preheat the oven to 400F. Line a baking sheet with parchment paper. Lightly grease using baking spray.
- Wash and trim the florets into bite-sized pieces then place it in a large bowl.
- Place the chickpeas in warm running water for about 2 minutes. Leave the water running and rub vigorously in between your hands to remove the peels. Add the peeled chickpeas to the cauliflower bowl.
- In a medium bowl, whisk together the chili powder, cumin, garlic powder, onion powder, salt, lime juice, olive oil and water until well combined.
- Drizzle on top of the cauliflower and chickpeas and toss until well covered.
- Spread evenly on the baking sheet. Bake in the oven for about 25-30 minutes.
- Place the tortillas on a medium pan. Heat each side over medium heat for about 1-2 minutes.
- Place the seasoned cauliflower and chickpeas on a tortilla. Top with the red cabbage and mashed avocado. Drizzle the lime crema and southwest sauce on top. Garnish with a cilantro leaf. Serve warm.
Written By Rosanna Pansino
