Vegan Tacos (soy-free!)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
201 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Tacos (soy-free!)
Description
The recipe starts by pulsing walnuts, mushrooms, and cauliflower into small bits to simulate a ground meat texture. This mixture is seasoned with classic taco spices for depth. Garlic and jalapeño are cooked in olive oil for flavor, then the vegetable mixture is cooked until softened. Black beans are stirred in last to add creaminess and protein, heating through before serving.
The filling has a hearty texture from the walnuts and cauliflower combined with the earthiness of mushrooms and black beans. The spices lend warmth without overwhelming heat, balanced by fresh garnishes.
Serve this mixture wrapped in tortillas with toppings like chopped cilantro, salsa, lettuce, and guacamole. Lime wedges can be added for extra brightness. The recipe suits vegan and soy-free diets and makes a satisfying taco meal.
Ingredients
Vegan Taco Filling:
- ⅔ cup walnuts crushed
- 8 ounces mushrooms , sliced
- 1 pound cauliflower florets
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- ¼ teaspoon oregano dried
- 1 teaspoon salt plus more to taste, fine sea salt
- ¼ black pepper ground
- 1 tablespoon extra virgin olive oil
- 1 garlic minced, clove
- ½ jalapeño , minced with no seeds
- 1 (15 oz.) can black beans , drained and rinsed
For Serving:
- tortillas of choice
- cilantro chopped, fresh
- lime optional for squeezing, slices
- guacamole etc
- salsa
- lettuce
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 info is estimated for approximately 3/4 cup of filling without tortillas or toppings.
- This recipe is shared with permission from the cookbook Inspiralized and Beyond by the author named Ali.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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