Vegan Cauliflower Tacos with Mushrooms

Whether it’s Taco Tuesday or Meatless Monday these tacos hit the spot whenever and wherever you are! You can easily make this cauliflower taco meat mixture and use in tacos, burrito bowls, even with some scrambled tofu or scrambled just eggs.

CAULIFLOWER TACO INGREDIENTS

• Cauliflower – This is one of our favorite versatile veggies and it really takes on flavors well.
• Mushrooms – We recommend using baby bella mushrooms, they’re meatier and perfect for swapping out the meat.
• Cornmeal – The cornmeal adds texture and crunch.
• Panko Bread Crumbs – Bread crumbs help the seasonings stick to the veggies and also add texture.
• Seasonings – We use homemade taco seasoning instead of packets.
• Avocado Oil – This is our preferred oil as it’s a high smoke point oil. 
• Maple Syrup – Maple syrup adds a slight sweetness but doesn’t make it overly sweet. It really goes well with the slight heat in the recipe.
• Coconut Aminos – We use coconut aminos in place of soy sauce, this adds a little more salty flavor. If you use a lot of salt in your taco seasonings you can adjust to taste.

HOW TO MAKE CAULIFLOWER TACOS

1. Prep the veggies. Rice the cauliflower and chop the mushrooms – you could also purchase the cauliflower already riced.
2. Sautee – Combine the avocado oil, maple syrup, and coconut aminos and place into your frying pan and heat until nice and bubbly, then quickly add in the veggies and stir often cooking for about 5 minutes.
3. Roast – Mix the taco seasoning with the panko and cornmeal. Toss the breading mixture with the cauliflower mixture and then roast on a baking sheet in the oven for about 10 minutes before tossing and then bake another 5-8 minutes more.
4. Slaw – Prep the slaw while the cauliflower taco mix is roasting. Mix shredded red cabbage with lime and a pinch of salt.
5. Serve – Remove the cauliflower mixture from the oven and serve in a warmed tortilla with the cabbage mixture and chopped cilantro on top.

HOW CAN I ADD MORE PROTEIN?

We serve with some Mexican Black Beans or another legume which adds protein. You could even add some to the tacos.

CAN I PREP THIS AHEAD?

Yes, you could prep the veggies and prepare the spices in advance. You could also purchase the cauliflower already riced.

TACO TOPPING RECOMMENDATIONS:

• Pico De Gallo
• The Best Guacamole
• Taco Sauce

RECIPE TIPS:

• Save time by purchasing riced cauliflower. You can find it in the produce section of most grocery stores. 
• You can use any type of mushrooms, but we find that portabellas are more of a meatier mushroom.
• The best way to warm tortillas for this recipe is to warm them in a skillet.
• The maple syrup can be replaced with coconut sugar or brown sugar.
• Additional topping recommendations: Pico De Gallo, Guacamole.

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Vegan Cauliflower Tacos with Mushrooms

These Vegan Cauliflower Tacos with Mushrooms are filling and flavorful with tons of veggies! Serve with cabbage slaw or your favorite taco toppings.

Prep Time: 6 mins

Cook Time: 20 mins

Course: Main Course

Cuisine: Mexican

Keyword: cauliflower tacos, vegan cauliflower tacos, vegan tacos

Servings: 8

Calories: 218kcal

Author: Courtney

Ingredients

Taco Filling

• 1 head of cauliflower chopped into very small pieces OR 16 oz bag riced cauliflower
• 1 -12- ounce mushrooms chopped, baby bella
• ½ cup cornmeal
• ½ cup panko bread crumbs
• 2 1/2 teaspoons taco seasoning
• 2 tablespoon avocado oil
• 2 tablespoon maple syrup
• 4 tablespoons coconut aminos

Quick Slaw

• 2 cups shredded cabbage
• 1 lime
• 1 pinch salt
• 1//2 cup cilantro chopped
• 8 tortillas you could also use hard tacos

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Instructions

• Preheat oven to 400 degrees F.
• Cover a baking sheet with parchment paper or use a little oil to prevent sticking.
• In a large frying pan over medium-high heat, whisk together the avocado oil, maple syrup, and coconut aminos until fully combined and bubbly. Quickly stir in the mushrooms and cauliflower stirring and flipping with a spatula until well combined and cook about 5 minutes stirring often.
• In a small mixing bowl combine panko, cornmeal, and taco seasoning. Mix to combine.
• Remove veggies from the pan and toss in the seasoned panko crumbs.
• Spread cauliflower mixture evenly on the prepared baking sheet and bake for 10 minutes. Flip the cauliflower mixture over with a spatula and bake 5-8 minutes more.
• Meanwhile, place shredded cabbage in a bowl and top with fresh lime juice from l whole lime and a dash of salt. Set aside.
• Remove the cauliflower mixture from the oven and serve in a warmed tortilla with the cabbage mixture and chopped cilantro on top.

Notes

• Save time by purchasing riced cauliflower. You can find it in the produce section of most grocery stores. 
• You can use any type of mushrooms, but we find that portabellas are more of a meatier mushroom.
• The best way to warm tortillas for this recipe is to warm them in a skillet.
• The maple syrup can be replaced with coconut sugar or brown sugar.
• Additional topping recommendations: Pico De Gallo, Guacamole.

Nutrition

Calories: 218kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 769mg | Potassium: 369mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 43mg | Calcium: 71mg | Iron: 2mg

The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

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