Crispy Vegan Cauliflower Tacos

If you love Crispy Vegan Tacos boats then you’ve come to the right place. These super easy Crispy Vegan Cauliflower Tacos are packed with crunchy cauilflower patties broken into smaller pieces, topped with vegan yoghurt dressing and fresh salsa. They are mouthwatering little pieces of deliciousness…Yum!

Imagine Crispy Vegan Tacos filled with soft yet crunchy cauliflower patties that’s brimming with cheesy flavors and topped with fresh salsa. I can’t even describe how good these are. And as if they weren’t already hitting all the right spots, they are also healthy, pretty low-calorie and packed with veggies. Does it get any better?

I like to serve these for informal summer parties. Everyone loves filling their own tacos boats with what they fancy…and it’s such an easy and delicious solution. I’m happy, because you know it caters to my innate laziness, and everyone else is happy too because it’s a fun and very tasty party solution. That being said, I still like to instruct people on how I think these should be made – not that I’m a control freak or anything. LOL.

These healthy vegan tacos are always a crowdpleaser with everyone, young and adults alike, and I think that’s because they are easy to eat, super tasty and they honestly taste a little sinful. The nutritional yeast and rich flavors of the easy cauliflower patties makes for a decadent treat – no one would ever guess they are healthy or vegan.

What’s great about this recipe:

  • Very easy to make – the cauliflower patties are ideal for meal prep, and people can fill their own tacos just the way they like them. Just put all the fillings on the table and let everyone do their own work.
  • It’s healthy and packed with veggies
  • Loaded with cheesy flavors – crunchy, savory and fresh all at once
  • Packed with healthy nutrients
  • Ideal for any occasion and a real crowdpleaser!

How to serve:

You can serve these babies as is or with a side of salad. Here’s some of my favorites.

Easy Black Beans Crunch Salad, Seriously Amazing Quinoa Salad and my Easy Summer Salad

Making the Tacos:

Heat the tacos in a microwave for ½ minute.

Break all the cauliflower patties in half and place two halves in each tacos.

Drizzle yoghurt dressing over and top with a generous spoonful or two of salsa. You can eat it as is or sprinkle some vegan cheese on top for an extra layer of deliciousness.

Crispy Vegan Cauliflower Tacos

Get ready for an amazing real-food recipe. These Crispy Vegan Tacos are loaded with goodness: Cauliflower, peas, tomatoes and loads of flavor all brought together by delicious cheese flavors. These vegan tacos are super simple and easy to make. Use them as summer party food, weekend dinners and any other meal you can think of.
Course Dinner
Cuisine American, Mexican
Keyword vegan
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 8 Tacos Boats or Regular Tacos

For the Salsa

  • 2 Tomatoes Chopped
  • 1 Spring Onion Chopped
  • 2 tsp Dried Basil
  • Pinch of salt

For the Easy Cauliflower Patties

  • ½ head of Cauliflower Cut into small florets
  • 1 15 oz Can Chickpeas Drained and rinsed
  • ½ cup Frozen Peas
  • 2 tbsp Parsley Chopped
  • 2 whole Sundried Tomatoes Chopped
  • 1 tbsp Coconut Oil For frying

Dry ingredients

  • ½ cup Chickpea Flour
  • tbsp Flax Seeds Ground
  • 1 tsp Onion Powder
  • 2 tsp Dried Thyme
  • 2 tsp Nutritional Yeast
  • Pinch of salt
  • Pinch of Pepper

For the Dressing

  • 1 cup Plant Yoghurt
  • Juice from ½ Lime
  • Pinch of salt

Topping

  • Vegan Cheese

Instructions

For the Salsa

  • Cut the tomatoes into small squares and pour them into a bowl. Thinly slice the spring onion and add to the tomatoes. Season with dry basil and salt and mix everything together.

For the Cauliflower Patties

  • Combine all the dry ingredients in a bowl and set aside.
  • Cut or break the cauliflower head into small florets and put them in a pot. Cover with water and add a bit of salt. Cook on medium high heat until the cauliflower florets are tender.
    Drain the water away and pour the cauliflower florets into a food processor along with the chickpeas, parsley, chopped sundried tomatoes, and minced garlic. Pulse everything together in the food processor until it's combined (be careful not to overproces it). Add the peas and pulse quickly together so there's still a few whole peas left.
  • Use a spoon to form 10 patties out of the cauliflower mixture. Dip the cauliflower patties in the mixed dry ingredients and cover everything thoroughly.
    Next, heat up a frying pan and cook the cauliflower patties in coconut oil for 3-5 minutes on each side or until they are beautifully golden on the outside.

For the Dressing

  • Mix the plant based yoghurt with juice from ½ a lime and a pinch of salt.

Making the Tacos

  • Heat the tacos in a microwave for ½ minute.
  • Break all the cauliflower patties in half and place two halves in each tacos. Drizzle yoghurt dressing over and top with a generous spoonful or two of salsa.
    You can eat it as is or sprinkle some vegan cheese on top for an extra layer of deliciousness.

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