Vegan Taco Recipe
Tacos are a staple meal in so many houses. They’re so easy to make, loved by adults and kids, and can be made in so many different variations. I love tacos that are made with Mexican spices like these mushroom tacos, but it’s also fun to get creative in the kitchen and come up with other kinds of tacos, for example, Asian inspired tacos or Italian tacos! Switching up the protein in the taco is really easy if you’re not a meat-eater or simply want to eat more plants. Tacos can be easily made with tofu, tempeh, lentils, chickpeas, sweet potatoes, beans, and cauliflower. This is my current favourite taco recipe, seriously, I’m obsessed with it! The cauliflower florets are dipped in a flavourful batter then covered with crispy panko breadcrumbs for that extra crunch, then they’re either fried or baked till perfection! Served in charred tortilla bread with a simple tomato salsa, shredded red cabbage, and a squeeze of a lemon or lime.
Taco Seasoning and Breading
To make the batter, you will start with seasoning the flour then mixing it with a flax egg to create a sticky batter that will stick to the cauliflower. You will need:
All-purpose flour.Taco seasoning (I have a wonderful recipe that you can follow!).Turmeric for a lovely colour.
Mix all of the dry ingredients, then mix in a flax egg. To make a flax egg, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it stand for 5 minutes.
How to Make Cauliflower Tacos?
Start by washing the cauliflower and diving the florets into bite-size florets. Dip each floret in the batter, followed by the panko bread crumbs. Either bake in the oven for 15-20 minutes or until golden and crispy (make sure that you drizzle with battered cauliflower with a bit of olive oil for it to crisp). Or fry in vegetable oil until the cauliflower is golden and crispy. I recommend frying as you’ll get perfectly crispy cauliflower, but baking is a healthier option.
How to Char Tortillas?
My favourite way to warm up tortillas is by charring them on the stovetop. This will give them that lovely smoky flavour and a great texture. On a gas or electric stovetop, warm up the tortillas. Place directly over the flame, and using metallic tongs keep turning the tortilla so it’s charred evenly. Be careful and don’t step away as you do this, as the tortillas can get burnt really quickly. To make the salsa, dice a tomato and an onion, then mince a garlic clove, jalapeno and chop fresh cilantro. Season with salt and squeeze some lime juice. Serve the cauliflower on the charred tortillas, on a bed of shredded red cabbage and salsa. Enjoy with a squeeze of fresh lime or lemon! Looking for more taco recipes? Try my saffron shrimp tacos. © Little Sunny Kitchen
