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.
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
- 1½ 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.