4.9 from 393 votes
Vegan Tacos (soy-free!)
These Vegan Tacos feature a filling made from finely pulsed walnuts, mushrooms, and cauliflower, seasoned with chili powder, cumin, oregano, salt, and black pepper. The mixture is sautéed with garlic and jalapeño, then combined with black beans for protein and texture. The filling is served in tortillas and complemented with fresh toppings like cilantro, salsa, and guacamole for a flavorful plant-based taco option without soy.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
6
Calories:
201 kcal
Course:
Main Course
Cuisine:
Mexican
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
- salsa
- lettuce
- guacamole etc
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 201
% 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.