On this page I’m sharing the recipe for vegan vegetable taco’s. These taco’s are filled with vegetables but still very rich in flavor. So you hardly notice that you’re eating super healthy! These taco’s are vegetarian and vegan and make a great dinner dish.
The star of these vegan vegetable taco’s is marinated cauliflower, but I’ve also used radishes and lettuce. To add flavor I’ve used a Mexican spice paste and a salsa. And for a crunchy bite I’ve topped them with roasted pumpkin seeds. I’ve got this recipe from Santa Maria, the Tex Mex brand that’s available in supermarkets all over the world.
I served these vegan vegetable taco’s with homemade guacamole and tortilla chips. Did you know that it’s real easy to make your own tortilla chips? Just pre-heat your oven to 200°C. Coat 2 tortillas with some olive oil on both sides. Cut them in small rectangles and place them on a parchment lined baking sheet. Bake them for about 6 minutes in the oven.
Recipe vegan vegetable taco’s
Ingredients (serves 4):
100 gram roasted pumpkin seeds
2 tbs olive oil
50 ml water
12 small tortilla’s
1 sachet of vegan Mexican Spice Paste (for example Veggie Tacos from Santa Maria)
Tomatillo Salsa (or another salsa of your choice)
Optionally: fresh koriander
Cut the lettuce and slice the radishes.
Cut the cauliflower in florets. Warm olive oil in a big pan. Add the cauliflower florets and fry them for about 5 minutes until they’re soft and slightly brown colored. Add the spice paste and the water and stir well. Take off the fire.
Warm a skillet without oil in the meantime. Warm the tortillas about 10 seconds on each side. You can keep them warm underneath a towel.
You can put all the ingredients on the table and let everyone fill their own tacos. Or you can divide the lettuce, radishes, cauliflower and pumpkin seeds over the tacos. Put the salsa and koriander on the table so that people can add as little or much as they want.
Got some tortillas leftover? You can use them for my vegan pulled jackfruit tacos recipe.