Cauliflower-Mushroom Tacos
Healthy Texas Vegan
These cauliflower-mushroom tacos are unbelievable. The combination gives a great consistency and all the spices add up to MAJOR flavor.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Mexican
- 3 c riced cauliflower, fresh or frozen
- 8 oz baby bella mushrooms (or your preference), chopped
- 1/4 c walnuts, chopped (reduced or eliminate if trying to reduce fat)
- 4 tbsp soy sauce, low sodium
- 4 tbsp chili powder
- 4 tea cumin
- 2 tea smoked paprika
- 1 tea garlic powder
- 1 tea onion powder
- 1/4 tea ground black pepper
- salt to taste, if desired
- garnish for tacos: lettuce, tomatoes, salsa, onion, jalapeños, avocado, etc.
Line a large cookie sheet with parchment paper and set the over to preheat to 350°F.
Chop the mushrooms to a rice like consistency either by hand or with a food processor. Place in a large bowl.
Pulse or chop the walnuts to the same consistency and place in the bowl with mushrooms.
Add the 3 cups of riced cauliflower to the bowl. (Frozen is fine. It does not need to thaw).
Add the soy sauce and mix well.
Now stir in the spices and mix well, making sure it all combined and mixed thoroughly
Spread the mixture onto the cookie sheet and bake for 30 minutes.
Stir lightly and continue baking for an additional 10 minutes.
Assemble tacos and garnish with toppings such as: lettuce, tomatoes, onion, avocado, jalapeños, salsa, etc. ENJOY!
Keyword cauliflower tacos, mushroom tacos, taco recipe, tacos, vegan taco recipe, vegan tacos, wfbp