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+ servings
5 from 3 votes
taco bowls with cauliflower-walnut taco meat - vegan
Cauliflower Walnut Tacos
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Who doesn't like homemade corn tortillas baked into crunchy taco bowls (or shells) filled with all kinds of goodness? While I appreciate classic tacos, my all-time favorite fillings include cauli-walnut crumble, salsa, lettuce, and avocado. These vegan tacos will blow your mind they're so good! 

Servings: 6 taco bowls
Taco Shells
  • 6 corn tortillas*
  • 1 Tbsp. olive oil
Cauli-Walnut "Meat"
  • 2 cups cauliflower florets
  • 1 cup raw 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 powder
  • 1/4 tsp. cayenne pepper (optional)
Taco Shells
  1. Preheat the oven to 375°F (190°C).

  2. Lay the tortillas out and brush both sides of each corn tortillas with a little bit of olive oil.
  3. Taco cups (pictured): cut each tortilla into quarters, and press each piece into a regular size muffin tin. There's no need to oil or spray the muffin tins. The tortilla cups lift right out.

    Taco bowls: Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl." Repeat with 3 more tortillas, making 4 bowls total.

    Taco shells: 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°F (190°C).

  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.
  5. Store leftover cauli-walnut "meat" in an airtight container in the refrigerator for up to 1 week.
    For longer term storage, freeze in an airtight container for up to 3 months.

Recipe Notes

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

This recipe has been adapted from Cooking with Plants.