Easy Vegan Tacos Food

TASTY VEGAN TACO RECIPES: CRISPY VEGAN TACOS

Tasty Vegan Taco Recipes: Crispy Vegan Tacos image

For satisfying Mexican-inspired meal, these crispy vegan tacos with roasted cauliflower are the best! Just coat the cauliflower in chipotle sauce and breadcrumb, then roast until perfectly tender.

Provided by Kirsten Nunez, MS

Time 50m

Number Of Ingredients 9

Ingredients

1/2 cup panko breadcrumbs
2 tablespoons flaxseed
1 cauliflower (medium head, chopped into florets)
1 tablespoon chipotle pepper sauce
1/2 cup almond milk (or other non-dairy milk, water, or broth)
1 to 2 teaspoons cumin
1 teaspoon garlic powder (or onion powder)
8 to 12 tortillas
Taco fillings (of choice)

Steps:

Preheat the oven to 425° F. Combine the chipotle and non-dairy milk in a blender. In a large bowl, toss the chipotle mixture and cauliflower.
In a smaller bowl, mix the breadcrumbs, flax meal (if using), cumin, and onion or garlic powder. Dip each cauliflower floret into the breadcrumbs to coat. Place on a large baking sheet lined with parchment paper or a silicone mat.
Roast for 20 to 25 minutes, or until the cauliflower is tender and the coating is crispy and golden brown. Layer on tortillas with fillings of your choice.

Nutrition Facts : Calories 58 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 94 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

VEGAN GARDEN TACOS

Vegan Garden Tacos image

Try this recipe to whip up delicious quick and easy vegan tacos full of garden greats like zucchini, tomato, and spinach, on corn tortillas.

Provided by VeganGidget

Categories World Cuisine Recipes Latin American Mexican

Time 16m

Yield 1

Number Of Ingredients 8

Ingredients

1 ½ teaspoons coconut oil
½ zucchini, chopped
¼ tomato, chopped
¼ small onion, chopped
1 tablespoon canned chopped green chiles
1 cup fresh spinach
2 teaspoons ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
3 (6 inch) yellow corn tortillas

Steps:

Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 42.7 g, Fat 9.4 g, Fiber 7.5 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 170.9 mg, Sugar 4.5 g

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