Vegan Tacos
Ingredients
Vegan Taco Filling
-
⅔
cup
crushed walnuts
-
8
ounces
mushrooms, sliced
-
1
pound
cauliflower florets
-
1
teaspoon
chili powder
-
1
teaspoon
ground cumin
-
¼
teaspoon
dried oregano
-
1
teaspoon
fine sea salt, plus more to taste
-
¼
teaspoon
ground black pepper
-
1
tablespoon
extra virgin olive oil
-
1
clove
garlic, minced
-
½
jalapeno
minced with no seeds
-
1
15 oz can
black beans, drained and rinsed
For Serving
-
to taste
tortillas of choice
-
to taste
fresh cilantro, chopped
-
to taste
lime slices (optional for squeezing)
-
to taste
guacamole, salsa, lettuce, etc.
Instructions
- Pulse the walnuts in a food processor until ground but not powdered, then transfer to a large bowl.
- Pulse the mushrooms until finely chopped and add them to the bowl with the walnuts.
- Pulse the cauliflower until crumbled and add it to the bowl with the walnuts and mushrooms.
- Stir in the chili powder, cumin, oregano, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat, then add garlic and jalapeno, cooking until fragrant.
- Add the cauliflower mixture to the skillet and cook, stirring occasionally, until softened.
- Stir in the drained black beans and cook until heated through, adjusting seasoning as needed.
- Serve the vegan meat mixture warm with tortillas and toppings.
Nutrition Facts (estimated)
Servings
6
Calories
201
Total fat
11g
Total carbohydrates
19g
Total protein
9g
Sodium
691mg
Cholesterol
0mg
You might also like