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
Vegan Southwest Sauce
  • 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


  • Blender
  • Baking spray
  • Baking sheet
  • Parchment paper
  • Optional: squeeze bottle or decorating bag

Let's get started!

Make the Lime Crema 

  1. In a blender, add the greek yogurt/sour cream, lime juice, and cilantro and blend until smooth.
  2. Season with salt and pepper.
  3. Transfer to a decorating bag or squeeze bottle.

Make the Vegan Southwest Sauce 

  1. 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.
  2. Transfer to a decorating bag or squeeze bottle.

Make the Cauliflower and Chickpea Tacos

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper. Lightly grease using baking spray.
  2. Wash and trim the florets into bite-sized pieces then place it in a large bowl.
  3. 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.
  4. In a medium bowl, whisk together the chili powder, cumin, garlic powder, onion powder, salt, lime juice, olive oil and water until well combined.
  5. Drizzle on top of the cauliflower and chickpeas and toss until well covered.
  6. Spread evenly on the baking sheet. Bake in the oven for about 25-30 minutes.
  7. Place the tortillas on a medium pan. Heat each side over medium heat for about 1-2 minutes.
  8. 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

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