Photo: Vegan Taco made with a Collard Green Leaf

Vegan Street Tacos

Seasoned cauliflower and walnuts act as plant-based taco meat in these Vegan Street Tacos! They're an easy way to fill your belly with satisfying, wholesome ingredients! If you want to go the raw route, it's important to soak the walnuts first. This may help "activate" it. Soaking raw nuts, seeds, and grains could help to activate them and allow the minerals, vitamins, fats, and proteins more available to us and better absorbed.

Yield: 
4 servings

Updated: Mon, 07/06/2020 - 11:37am

Vegan Street Tacos | Live Hawaii Cooking Class | Plant-Based | Vertical Video

Ingredients

Walnut Meat

  • 2 cups raw walnuts, chopped
  • 12 oz pack frozen riced cauliflower
  • 1 Tablespoon liquid aminos
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cayenne pepper

Quinoa

  • 1/4 cup vegetable broth for onions
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed and drained
  • 1 Tablespoon tomato paste
  • 2 cups vegetable broth
  • salt to taste

Salad

  • 1/2 small red onion, finely diced
  • 1/4 red cabbage, thinly sliced
  • 1 can corn kernels, drained
  • 1 tomato, chopped
  • handful cilantro, chopped
  • flesh of an avocado, sliced

Dressing

  • juice from a large lime
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • salt to taste

Wraps

  • 8 corn tortillas or 8 large leafy greens (lettuce or chard)
  • 1/2 cup plant-based sour cream (to serve)
  • fresh lime, cut into wedges (to serve)
  • chopped cilantro to serve

Instructions

  1. Preheat oven to 350F. Roast walnuts for 5 minutes, or until lightly browned. Alternatively, soak the walnuts for 5 hours and drain. 
  2. Increase oven temperature to 475F. Roast cauliflower on a baking sheet for 25-30 minutes.
  3. Add all walnut meat ingredients to the bowl of a food processor and pulse into a crumbly and "meaty" mixture. 
  4. In a medium size pan or skillet, cook onion in vegetable broth over medium-high heat for 3 minutes, add quinoa and garlic, cook another 5 minutes or so stirring frequently until quinoa starts to get toasty and turn slightly golden.
  5. Add remaining broth, tomato paste, and salt, bring to a boil, cover, reduce heat to low and simmer for 20 minutes.
  6. When done, remove cover, fluff with a fork, and let set for 15 minutes to absorb the rest of the liquids.
  7. Prepare salad ingredients and whisk together dressing ingredients.
  8. Warm tortillas in a pan for 30 seconds per side.
  9. Fill tortillas with walnut mixture, quinoa, salad, and top with dressing and sour cream! Leftover walnut meat can be stored up to a week in the fridge or up to a month in the freezer.

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