Vegan Tacos (soy-free!)

Name: Vegan Tacos (soy-free!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving
Ingredients: ⅔ cup crushed walnuts; 8 ounces mushrooms; 1 pound cauliflower florets; 1 teaspoon chili powder; 1 teaspoon ground cumin; ¼ teaspoon dried oregano; 1 teaspoon fine sea salt; ¼ ground black pepper; 1 tablespoon extra virgin olive oil; 1 garlic clove; ½ Jalapeño; 1 (15 oz.) can black beans; tortillas of choice; fresh cilantro; Lime slices; guacamole, salsa, lettuce, etc

User Reviews

4.9

393 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6
Calories
201 kcal
Course
Main Course
Cuisine
Mexican

Vegan Tacos (soy-free!)

Dana Benson

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These Vegan Tacos are made with veggies, walnuts, and black beans cooked with classic taco seasonings. It will quickly become one of your favorite recipes for taco night!

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Ingredients

Servings

Vegan Taco Filling:

⅔ 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 ground black pepper
1 tablespoon extra virgin olive oil
1 garlic clove , minced
½ Jalapeño , minced with no seeds
1 (15 oz.) can black beans , drained and rinsed

For Serving:

tortillas of choice
fresh cilantro , chopped
Lime slices (optional for squeezing)
guacamole, salsa, lettuce, etc.

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Instructions

In a food processor, pulse the walnuts until ground but not powdered, about 7 pulses. Transfer to a large bowl. Place the mushrooms in the food processor and pulse until finely chopped, about 15 pulses. Add them to the bowl with the walnuts. Place the cauliflower in the food processor and pulse until crumbled, about 10 pulses; do not overpulse. Add to the bowl with the walnuts and mushrooms, and stir in the chili powder, cumin, oregano, salt, and black pepper.
Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is shimmering, add the garlic and jalapeno and cook until fragrant, about 30 seconds. Add the cauliflower mixture and cook, stirring occasionally, until the mixture is no longer crunchy, about 5 to 8 minutes. Stir in the beans and cook for 2 minutes, or until heated through.
Taste and adjust the seasonings as needed. I usually add another 1/2 teaspoon of salt, plus a squeeze of fresh lime juice and fresh cilantro. Serve the vegan meat mixture warm with tortillas and toppings for easy taco assembly. Leftover filling can be stored in an airtight container in the fridge for up to 4 days.

Notes

Nutrition information is for roughly 3/4 cup of taco filling, without the tortillas or toppings. This information is automatically calculated and is just an estimate, not a guarantee.
This recipe is shared with permission from my friend Ali's cookbook, Inspiralized and Beyond.

Nutrition Information

Show Details

Calories 201kcal (10%) Carbohydrates 19g (6%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Monounsaturated Fat 3g Sodium 691mg (29%) Potassium 640mg (18%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 121IU (2%) Vitamin C 41mg (46%) Calcium 61mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 201 kcal

% Daily Value*

Calories	201kcal	10%
Carbohydrates	19g	6%
Protein	9g	18%
Fat	11g	17%
Saturated Fat	1g	5%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	3g	15%
Sodium	691mg	29%
Potassium	640mg	14%
Fiber	8g	32%
Sugar	3g	6%
Vitamin A	121IU	2%
Vitamin C	41mg	46%
Calcium	61mg	6%
Iron	3mg	17%