Home VEGAN RECIPES The New Soy-Free Vegan Tacos

The New Soy-Free Vegan Tacos

This easy vegan taco is perfect for your next taco night. I love that it’s soy-free, so you don’t have to use tofu or processed meat substitutes. Instead, they are made from various veggies and walnuts, seasoned with a classic taco spice mix, to create a healthy taco “meat.”

The New Soy-Free Vegan Tacos
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These vegan tacos are a great way to sneak more vegetables into your day. The vegan “taco meat” is entirely plant-based, made from mushrooms and cauliflower that have been briefly pulsed in the food processor, then sauteed with crushed walnuts and plenty of taco seasoning.

The New Soy-Free Vegan Tacos
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When you top them with your favorite taco toppings, like shredded lettuce, tomatoes, green onions, and avocado, they’ve got all the classic taco flavor that you love. I hope you’ll enjoy them.

SERVING: 6 people

CALORIES: 238 KCAL

INGREDIENTS:

2/3 cup crushed walnuts
8 ounces button mushrooms, sliced
4 cups cauliflower florets, chopped
1 tablespoon extra virgin olive oil
1 garlic clove, minced
2 teaspoons minced jalapeno (about half of one)
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 teaspoon fine sea salt
freshly ground black pepper
1 (15-ounce can) black beans, drained and rinsed
Fresh cilantro leaves, for garnish
1 small jicama, peeled and sliced into 1/8-inch thick rounds

Optional Toppings:

sliced black olives
pico de gallo
avocado

INSTRUCTIONS:

  1. 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 over pulse. Add to the bowl with the walnuts and mushrooms.
  2. Heat the olive oil in a big and wide pan 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, chili powder, cumin, and oregano. Season with salt and pepper. Cook, stirring occasionally, until the mixture is no longer crunchy, about 5 minutes. Stir in the beans and cook for 2 minutes, until heated through. Taste and adjust the seasonings as needed.
  3. Transfer the meat mixture to a serving bowl and top with the cilantro. Serve alongside the jicama shells, lime wedges, and optional toppings of your choosing for tableside assembly.

Don’t Forget To Share bellow your Experience with The “Vegan Tacos”

Jay Lerois
A manager at Intiding, Interested in Health, Food and Culture news, I'd like to share my inspiration with people, because I have always believed that learning is limitless as long as we live.

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