vegan tacos
Cauliflower Walnut Tacos
Print Recipe
Who doesn’t like homemade corn tortillas baked into crunchy taco shells filled with all kinds of goodness? While I appreciate classic tacos, my all-time favorite fillings include cauli-walnut crumble, salsa, lettuce, and guacamole. These vegan tacos will blow your mind they’re so good! Credit: the cauliflower-walnut taco “meat” recipe has been inspired by Vegan Ground Meat from Cooking with Plants.
Servings Prep Time
6 taco shells 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 taco shells 10 minutes
Cook Time
30 minutes
vegan tacos
Cauliflower Walnut Tacos
Print Recipe
Who doesn’t like homemade corn tortillas baked into crunchy taco shells filled with all kinds of goodness? While I appreciate classic tacos, my all-time favorite fillings include cauli-walnut crumble, salsa, lettuce, and guacamole. These vegan tacos will blow your mind they’re so good! Credit: the cauliflower-walnut taco “meat” recipe has been inspired by Vegan Ground Meat from Cooking with Plants.
Servings Prep Time
6 taco shells 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 taco shells 10 minutes
Cook Time
30 minutes
Ingredients
Taco Shells
  • 6 corn tortillas*
  • 1 Tbsp. olive oil
Cauli-Walnut “Meat”
  • 2 cups cauliflower florets
  • 1 cup walnuts
  • 1/4 cup tomato paste
  • 1/2 Tbsp. chili powder
  • 1/2 Tbsp. Tamari
  • 1/2 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper (optional)
Servings: taco shells
Instructions
Taco Shells
  1. Preheat the oven to 375°F,
  2. Lay the tortillas out and brush both sides of each corn tortillas with a little bit of olive oil.
  3. Carefully drape each tortilla over two bars of your cooling rack. Put the cooling rack on the oven rack (the tortilla ends should be in between two bars of the oven rack, creating a U-shape).
  4. Bake the tortillas for about 7-10 minutes, or until crispy and golden brown.
Cauli-Walnut “Meat”
  1. Preheat the oven to 375 degrees.
  2. Place all the ingredients in a food processor and pulse a few times until the walnuts and cauliflower become crumbly. Be extra careful that you don’t over-process the mixture or else it will lose its crumbly texture and be too smooth. The texture should reassemble that of crumbly cooked mince.
  3. Spread the mixture onto a lightly greased baking sheet into a single layer (use two baking sheets if needed).
  4. Bake for 30 minutes, stirring halfway through to prevent over-browning. The cauli-walnut crumble is done when it’s dry, crumbly, and brown.
Recipe Notes

*You can find the recipe for homemade corn tortillas here.