Prep Time: 15 mins Total Time: 60 mins Serves: 4-6
Ingredients: Resource from brandnewvegan.com
1 small Head Cauliflower (about 1 1/2 cups)
4 oz Fresh Mushrooms
1/2 cup Walnuts (can omit if you want to keep it nut free)
2 Tbs Soy Sauce
2 Tbs Chili Powder
2 tsp Ground Cumin
1 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Ground Pepper
1/4 tsp Salt
2 limes, juiced
2/3 C canned coconut milk
1 garlic clove
1 tsp hot sauce
1/4 tsp onion powder
Salt and pepper to taste
In a blender, combine all the ingredients for the avocado crema until smooth. Refrigerate until ready to serve tacos.
Preheat oven to 350 degrees F
Lightly pulse the mushrooms in a food processor until you have a rice like consistency. Place them aside in a bowl.
If using, pulse (or chop) the walnuts to the same consistency and mix in a large bowl
Remove the core and leaves of your cauliflower and cut into small pieces
Pulse the cauliflower to the same consistency and add to bowl with mushrooms and walnuts (if using)
Stir in soy sauce and mix
Stir in spices and mix well, making sure everything is mixed thoroughly
Spread mixture onto a parchment lined baking sheet and bake for 30 minutes
Stir lightly and continue baking for an additional 10-15 minutes
Make avocado crema and refrigerate
Serve with tostadas (store bought or baked corn tortillas flat in the oven) or make oven rack taco shells). Another option is to use soft tortillas, lettuce, collard or swiss chard to hold the taco contents.
Serve with cabbage slaw, salsa of your choice and the avocado crema
Oven Rack Taco Shells:
Preheat your oven to 350 degrees. Then, once it’s ready, carefully drape the corn tortillas over two spaces on the oven rack. Why 2 spaces? Because it creates a nice little flat bottom so the taco shells will stand on their own.
Now, simply let them bake until they’re golden-brownish. Usually around 10-15 minutes. Keep an eye on them. If you take the tortillas out too early, they’ll be chewy. If you take them out too late, they will be too toasted.