These tacos are truly a vegan dream. They are the best tacos we’ve experienced since going vegan, no joke!
We can’t believe how quickly they come together for dinner, especially if you get the already riced cauliflower at the grocery store. So. Easy!
3 cups riced cauliflower, or whole (see instructions)
1 cup raw walnuts
4-5 medium mushrooms (white or cremini)
2 tablespoons water or vegetable broth
1/2 large red onion, chopped
3 cloves garlic, minced
2 tablespoons minced chipotle peppers in adobo (about 3 peppers)
3 tablespoons adobo sauce from the can or jar
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
crunchy corn, soft corn or flour tortillas
Nafsika’s Garden vegan cheese shreds
*Optional: non-dairy sour cream
If you are using whole cauliflower, wash, chop off the florets and place in food processor. Pulse, creating cauliflower “rice”. Set aside 3 cups of cauliflower rice. (If you can, get the already riced cauliflower in the produce section, most grocery stores carry it now)
Now add the walnuts and mushrooms to the food processor. (Alternately, you can chop these until they are in small pieces.) Pulse a few times until they are a similar consistency as the cauliflower. Don’t over process or you will have a paste.
Heat a large pan (cast iron preferred) over medium heat. Add the water/vegetable broth, and saute the onion and garlic for 2-3 minutes, until translucent.
Now add the cauliflower, walnuts, mushrooms, chipotles and adobo sauce, cumin, smoked paprika and salt. Stir until well combined. Continue to cook over medium heat, stirring frequently for 15-20 minutes.
Remove from heat and serve in tortillas of your choice (or use in a burrito bowl) and choose your toppings: lettuce, tomatoes, Nafsika’s Garden vegan cheese shreds, non-dairy sour cream, avocado slices and/or salsa.