Authorchef-Julia.com
DifficultyBeginner

The mixture of cauliflower, mushrooms, potatoes, and walnuts provides a "meaty" texture and when combined with the smoky, spicy and bright flavors from vegetables and spices stuffed into a corn tortilla, it's the type of dish no one can believe is plant-based.

Yields6 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients
 ½ cup diced onions, red or yellow
 1 tbsp minced garlic
 1 head cauliflower, riced in food processor or 3 cups frozen riced cauliflower
 1 cup walnut pieces (raw)
 1 cup cremini (baby portobello) mushrooms, chopped
 ½ cup red or green bell pepper, diced
 1 carrot, peeled and grated
 ¼ cup vegetable stock
 2 chipotle peppers in adobo with 2 tablespoons adobo sauce
 ½ tsp cumin
 ½ tsp chili powder
 1 tbsp fresh cilantro, chopped
 1 tsp smoked paprika
 1 tsp salt (optional)
 12 small corn tortillas
 Garnish: lettuce, tomatoes, cilantro, scallions, avocado cubes and salsa
 10 oz russet potato, baked, cooled and cut into 1/2 inch pieces (optional)
Crema
 ½ cup raw cashews, soaked for 3-4 hours
 ¼ cup water
 2 tbsp fresh lime juice
 hot sauce
 salt & pepper to taste

Directions
1

If using a whole head of cauliflower, cut off the florets and place in the food processor in batches. Pulse until desired size. Frozen riced cauliflower can also be used.
Place the walnuts and mushrooms in the food processor and pulse until they are the same size as the cauliflower.
If using a potato, use a cooked baked potato, peeled and cut into 1/2 inch cubes.
In a large skillet, add the cubed potatoes on medium high heat and cook until the potatoes are browned. No water is necessary, just allow the potatoes to cook undisturbed for a few minutes before turning. When potatoes are browned, remove from skillet and set aside.
For the cauliflower vegetable filling, in a large skillet, over medium high heat, add the onion and garlic to the hot skillet. Add 1/4 cup vegetable stock and cook the onion and garlic until softened, about 3 minutes. Add the cauliflower, mushrooms, chipotle peppers and sauce, bell pepper, carrots and spices. Cook over medium low heat for approximately 20 minutes.
Prepare crema while cauiflower filling is cooking by placing soaked and drained cashews in a high speed blender. Add the 1/4 cup water, lime juice and hot sauce. Process until very smooth. Add salt and pepper to taste.
Serve in corn tortillas or as a topping on brown rice. Garnish with lettuce, tomatoes, cilantro, and avocado. Top with salsa of your choice, if desired and drizzle with crema.

Ingredients

Ingredients
 ½ cup diced onions, red or yellow
 1 tbsp minced garlic
 1 head cauliflower, riced in food processor or 3 cups frozen riced cauliflower
 1 cup walnut pieces (raw)
 1 cup cremini (baby portobello) mushrooms, chopped
 ½ cup red or green bell pepper, diced
 1 carrot, peeled and grated
 ¼ cup vegetable stock
 2 chipotle peppers in adobo with 2 tablespoons adobo sauce
 ½ tsp cumin
 ½ tsp chili powder
 1 tbsp fresh cilantro, chopped
 1 tsp smoked paprika
 1 tsp salt (optional)
 12 small corn tortillas
 Garnish: lettuce, tomatoes, cilantro, scallions, avocado cubes and salsa
 10 oz russet potato, baked, cooled and cut into 1/2 inch pieces (optional)
Crema
 ½ cup raw cashews, soaked for 3-4 hours
 ¼ cup water
 2 tbsp fresh lime juice
 hot sauce
 salt & pepper to taste

Directions

Directions
1

If using a whole head of cauliflower, cut off the florets and place in the food processor in batches. Pulse until desired size. Frozen riced cauliflower can also be used.
Place the walnuts and mushrooms in the food processor and pulse until they are the same size as the cauliflower.
If using a potato, use a cooked baked potato, peeled and cut into 1/2 inch cubes.
In a large skillet, add the cubed potatoes on medium high heat and cook until the potatoes are browned. No water is necessary, just allow the potatoes to cook undisturbed for a few minutes before turning. When potatoes are browned, remove from skillet and set aside.
For the cauliflower vegetable filling, in a large skillet, over medium high heat, add the onion and garlic to the hot skillet. Add 1/4 cup vegetable stock and cook the onion and garlic until softened, about 3 minutes. Add the cauliflower, mushrooms, chipotle peppers and sauce, bell pepper, carrots and spices. Cook over medium low heat for approximately 20 minutes.
Prepare crema while cauiflower filling is cooking by placing soaked and drained cashews in a high speed blender. Add the 1/4 cup water, lime juice and hot sauce. Process until very smooth. Add salt and pepper to taste.
Serve in corn tortillas or as a topping on brown rice. Garnish with lettuce, tomatoes, cilantro, and avocado. Top with salsa of your choice, if desired and drizzle with crema.

Spicy Oil Free Cauliflower and Vegetable Tacos
1 reply
  1. Amit Kumar
    Amit Kumar says:

    we made these last night and they were a total hit! this is definitely going into rotation on taco Tuesdays!

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *