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Cauliflower Vegan Tacos

 

These vegan plant-based tacos made with SWEET CHI are an easy-to-make twist on a typically not-so-vegan dish. Beans, cabbage, breaded cauliflower and a spritz of lime make for nutritious vegan tacos for either lunch or dinner. The extra cauliflower can also be used as a tasty appetizer. To reheat your extra cauliflower, reheat them at 350 degrees Fahrenheit for 10 minutes, or until golden brown. 


 Taco Ingredients

  • Crispy cauliflower (ingredients below)
  • 15 oz vegetarian refried beans or black beans (whichever you prefer)
  • 2 cups cabbage mix, shredded
  • 2 limes
  • 3 tbsp of SWEET CHI soup
  • 8 corn or tortillas

Crispy Cauliflower Ingredients

  • 1 medium head cauliflower
  • ½ cup Panko breadcrumbs (gluten free)
  • 1 tsp paprika
  • ¼ tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp coconut oil
  • 1 tbsp peanut butter
  • 1 tbsp maple syrup
  • ½ tbsp hot sauce

Directions: 

  • Preheat oven to 400 degrees Fahrenheit
  • Chop the cauliflower into large florets and place in a large bowl
  • In a small bowl, mix panko breadcrumbs, paprika, garlic powder, turmeric, salt and pepper
  • In a small saucepan over medium heat, mix coconut oil, peanut butter, maple syrup and hot sauce 1-2 minutes, or until fully combined and slightly darkened. Pour the sauce onto the cauliflower and stir until well coated.
  • Pour 1/3 of the dry mixture into the bowl with the cauliflower and mix. Repeat twice to mix in the remaining mixture. Make sure all the cauliflower is coated.
  • Place the breaded cauliflower onto the baking sheet.
  • Bake the cauliflower for 30 minutes total, flipping them with a spatula at the 15-minute mark.
  • Use a pinch or two of kosher salt for the refried beans
  • Thinly slice the cabbage, mix it with 2 tablespoons of lime juice and a pinch of salt.
  • Warm the tortillas on a pan on medium heat for a few seconds on each side. Can also char them.
  • To serve, place the beans in a tortilla, top with cabbage, breaded cauliflower, and drizzle sweet chi soup. Serve with lime wedges and spritz before serving.
  • Enjoy!

 

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