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VEGAN MUSHROOM & CAULIFLOWER TACOS


I love tacos! They're so versatile, easy and fairly quick to make, and everyone loves them!


This recipe was inspired by a vegan taco I had during a holiday potluck! For anyone who is vegan or vegetarian, or is looking to incorporate more meatless meals, this is perfect! I've made this a countless number of times, even when I'm hosting taco night, it's always a hit! Trust me when I say, you won't miss the meat!



What is the base made of?


Mushrooms: Adds a meaty texture and umami, earthy flavours

Cauliflower: Great way to sneak in extra veggies, especially if you have picky eaters. They won't be able to tell that there's cauliflower in here!

Veggie Ground: This adds protein to the base, and gives it a texture that resembles meat. It is soy-based though, so I don't add too much of it. If you have a soy-allergy, you can avoid this completely and just double the amount of mushrooms!


*If you want to try another protein-packed vegan taco recipe, check out my Lentil Tacos! If you're not vegan, check out my Instant Pot pulled chicken taco recipe! *



*Serves 2-3 *


Ingredients:


-3 cloves of garlic, minced

-2 cups of cremini mushrooms, minced finely

-1 cup cauliflower rice (I used frozen, so I thaw it before using)

-3/4 cup of veggie grounds

-1 tbsp chili powder

-1 tsp cumin

-1 tsp smoked paprika

-1/2 tsp garlic powder

-1 tsp onion powder

-1/2 tsp dried oregano

-salt and pepper to taste

-2-3 tbsps of water, if needed


Method:

  1. In a pan over medium high heat, cook your garlic in a little bit of oil, for about 2 minutes.

  2. Once the garlic is fragrant and slightly golden, add your mushrooms and thawed cauliflower rice, season with a pinch of salt and cook until all the water has released and evaporated (about 5-7 minutes).

  3. Add the veggie grounds, and cook for two minutes- just to warm them through.

  4. Add your spices and mix to combine. Let this cook for 30 seconds to 1 minute, or just until the spices are fragrant.

  5. If the taco "meat" is looking a little dry, add a little water, one tablespoon at a time- until it reaches your desired consistency.

  6. Taste and add salt and pepper, if needed.

  7. Serve right away with all your favourite taco toppings!


To serve :

-pico de gallo (tomatoes, red onions, cilantro, jalapeno- all chopped finely, tossed with lime juice, salt and pepper)

-guacamole

-shredded cheese

-shredded lettuce

-sour cream

-extra lime wedges








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