Name: Vegan Tacos With Walnut-Cauliflower-Mushroom Filling
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cup walnuts (soaked in water for 1/2 hour); 1 Tbsp. avocado oil; 1 cup onion (chopped); 2 cloves garlic (minced); 1 cup red pepper (chopped); 8 oz. mushrooms (cremini or baby Bella, rinsed, trimmed and coarsely chopped); 2 Tbsp. tomato paste; 1 Tbsp. cumin; 1-1/2 Tbsp. chili powder; 1 tsp. natural salt; 2 tsp. oregano; 2 cups cauliflower (cut into small florets); 2 Tbsp. water; Fresh ground pepper; Taco shells; Tortilla chips; Hot sauce; Salsa; Fresh cilantro; Lime; Refried beans; Avocado slices; Lettuce leaves

Impress everyone with this exceptional recipe for flavorful and satisfying vegan tacos. The unique filling is a masterful blend of walnuts, cauliflower and mushrooms, offering a hearty texture and a rich flavor. The addition of vibrant spices and aromatic herbs creates a well-balanced and delicious dish that is sure to please any palate. Customize with all your favorite toppings in taco shells, warm tortillas, lettuce leaves or in a bowl served with tortilla chips.

0 from 0 votes

Vegan Tacos With Walnut-Cauliflower-Mushroom Filling

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6

Calories 221 kcal

Author Cathy Vogt

Ingredients

1 cup walnuts soaked in water for 1/2 hour
1 Tbsp. avocado oil
1 cup onion chopped
2 cloves garlic minced
1 cup red pepper chopped
8 oz. mushrooms cremini or baby Bella, rinsed, trimmed and coarsely chopped
2 Tbsp. tomato paste
1 Tbsp. cumin
1-1/2 Tbsp. chili powder
1 tsp. natural salt
2 tsp. oregano
2 cups cauliflower cut into small florets
2 Tbsp. water
Fresh ground pepper

Extras & options

Taco shells
Tortilla chips
Hot sauce
Salsa
Fresh cilantro
Lime
Refried beans
Avocado slices
Lettuce leaves

Instructions

Heat medium-sized sauté pan over medium heat, add avocado oil.
Sauté onions, garlic and red pepper 5-6 minutes until softened.
Add mushrooms to pan and sauté 3-4 minutes, until mushrooms soften.
Add walnuts, tomato paste, cumin, chili powder, salt, oregano and pepper; Sauté until tomato paste begins to caramelize slightly.
Add cauliflower florets, toss to combine with seasonings. Add water and stir to remove bits of seasonings and tomato paste from bottom of the pan.
Turn down heat, cover and cook 4 minutes.
To bowl of food processor fitted with S-shaped metal blade, carefully add all ingredients from pan.
Pulse ingredients until slightly broken down, but still chunky.
Taste and adjust seasonings, as desired.
Serve in tortillas or taco shells with extras of choice, or serve in a bowl with toppings and tortilla chips.