CAULIFLOWER TACO MEAT - 1 PAN | Vegan Richa Recipes
Cauliflower Taco Meat. Easy 1 Pan Cauliflower Walnut Filling. No Skillet needed
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Tacos need a filling that is flavorful, has texture, is easy and versatile. This Cauliflower Walnut filling fits perfectly! All the flavor, all the texture! Change up the spices and herbs for variation in flavor.
Pulse the walnuts and onion in a food processor, then pulse cauliflower, spices. Then spread the mixture and bake until preferred consistency. No stove top cooking needed. 1 Processor to 1 baking dish.
Change up the flavors to preference. I use my own chili powder blend. Change that up with different Mexican chilies for flavor variation. Add some bbq sauce for bbq crumble and clumpier. Use Cajun blend or Jamaican jerk blend. This taco “meat” is bean and lentil free. Add some spiced beans or refried beans to the tacos if you like.
Use in tacos, wraps, burrito, nachos, salads! Vegan Glutenfree Soyfree Recipe. Can be nut-free.
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Tempeh Vegan Taco “Meat”
Hands down THE BEST vegan taco meat made of tempeh that is as close as possible to the real thing. You just need 3 essential ingredients and 20 minutes to make this tried-and-true vegan meat recipe!
Recipe here:
How To Make The Best Vegan Ground Beef Replacement | Vegan Taco Meat Recipe
This Vegan Ground Beef or Vegan Ground Meat replacement is all you need to make your vegan or alkaline tacos, burritos, empanadas, etc. Go ahead and make both of my ground beef replacement recipes and let me know which one you prefer in the comments section below. Thanks for watching!
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Vegan Taco Meat
This Vegan Taco Meat recipe is easy and protein-packed! It's vegan and gluten-free, and requires minimal effort to make. Stuffed into corn tortillas and topped with homemade vegan queso, pickled onions, cilantro and spring onion.
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INGREDIENTS:
Vegan Taco Meat:
2 tbsp coconut oil
12 oz plant-based ground (or lentils (green or black), or extra-firm tofu (cut into small chunks))
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1 tbsp chili powder
1/4 tsp chili flakes
1 tbsp nutritional yeast
2 tbsp tomato paste
2 tbsp soy sauce
2 tsp maple syrup
pinch sea salt
Toppings:
8 corn tortillas
1 cup Vegan Queso
1/2 cup pickled onions (see notes)
1/4 cup cilantro, finely chopped
2 spring onions, finely chopped
1 lime
INSTRUCTIONS:
1. In a large skillet, combine coconut oil and vegan ground beef. Cook on medium heat for 3-5 minutes, or until the vegan ground beef starts to brown. Then add spices: onion powder, garlic powder, cumin, chili powder, chili flakes, nutritional yeast, tomato paste, soy sauce, maple syrup and pinch of sea salt. Mix together to combine until warmed and lightly browned. (5-10 mins)
2. Scoop vegan taco meat into corn tortillas and top with dollops of Vegan Queso. Sprinkle with pickled onions, cilantro, green onions and a squeeze of lime.
NOTES:
To make pickled onions: thinly slice a red onion and add to clean jar. Fill with vinegar (traditional or apple cider vinegar) and a generous pinch of salt. Stir and let sit for at least 1 hour. Keep in fridge for up to three weeks.
Kidney bean taco filling
Kidney beans make great tacos! We're going to saute them with onions and jalapenos. Then we'll flavor them with tomato paste and spice them up with cumin, smoked paprika, and cinnamon for quick, hearty, and delicious tacos!
Get the full recipe here @
The Plant Based Taco Scene in LA | Todos Los Tacos
No meat? No problem. Paco explores the plant based taco scene in Los Angeles, starting with a yucatecan take on vegan tacos at Hijo de su Madre, then getting astrological at Alchemy Organica, and finishing with a new kind of traditional tacos at El Cocinero. All three sacrifice nothing while providing unique and inspiring variations on the tacos we all love. Brought to you by Camarena Tequila. #ad
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