The Best Vegan Tacos Ever Recipe

Name: The Best Vegan Tacos Ever
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the filling; 1/4 cup extra virgin olive oil; one 14-ounce can chickpeas, drained, rinsed and patted dry; 1 small head or 1/2 a large head cauliflower (about 3 cups), leaves removed & roughly chopped; 2 medium carrots, peeled, halved and cut into 1/2-inch pieces (about 1 cup); 1 small white onion, diced; 2 teaspoons Pimenton de la Vera (Spanish smoked paprika); 1/4 to 1/2 teaspoons cayenne powder; 1 teaspoon ground cumin; 1/2 teaspoon ground fennel seed; 1 teaspoon sea salt; 12 cherry tomatoes, quartered (or about one cup roughly chopped fresh tomatoes); 2 cloves garlic, minced; For the salsa and toppings; 3 medium tomatillos, diced; 1 - 2 persian cucumber, diced (about 3/4 cup); 3 - 4 radishes, diced (about 1/2 cup); 1 shallot or 1/2 red onion. diced; 1 serrano chile, seeded, deveined and minced (leave the seeds in if you want more heat); 1/4 cup fresh cilantro leaves, roughly chopped; Tablespoon Zest of one lime; 1 1/2 tablespoons fresh lime juice; Pinch sea salt; 2 avocado, pitted and peeled; 1 1/2 cups green or red cabbage, shredded; 8 - 12 6-inch corn tortillas

Servings: persons

For the filling
1/4 cup extra virgin olive oil
one 14-ounce can chickpeas, drained, rinsed and patted dry
1 small head or 1/2 a large head cauliflower (about 3 cups), leaves removed & roughly chopped
2 medium carrots, peeled, halved and cut into 1/2-inch pieces (about 1 cup)
1 small white onion, diced
2 teaspoons Pimenton de la Vera (Spanish smoked paprika)
1/4 to 1/2 teaspoons cayenne powder
1 teaspoon ground cumin
1/2 teaspoon ground fennel seed
1 teaspoon sea salt
12 cherry tomatoes, quartered (or about one cup roughly chopped fresh tomatoes)
2 cloves garlic, minced
For the salsa and toppings
3 medium tomatillos, diced
1 - 2 persian cucumber, diced (about 3/4 cup)
3 - 4 radishes, diced (about 1/2 cup)
1 shallot or 1/2 red onion. diced
1 serrano chile, seeded, deveined and minced (leave the seeds in if you want more heat)
1/4 cup fresh cilantro leaves, roughly chopped
Tablespoon Zest of one lime
1 1/2 tablespoons fresh lime juice
Pinch sea salt
2 avocado, pitted and peeled
1 1/2 cups green or red cabbage, shredded
8 - 12 6-inch corn tortillas

1
Drizzle the olive oil on a large rimmed sheet tray (about 26 x 18 inches). Add the chickpeas, cauliflower, carrots and onions and toss to coat in the olive oil. Sprinkle the vegetables with the Pimenton, cayenne, ground cumin, ground fennel and salt. Toss the vegetables again so the spices are evenly coating them and spread them out in an even layer.
2
Roast the vegetables for 20 minutes. Remove the tray from the oven and stir in the tomatoes and minced garlic, making sure to spread the mixture back into an even layer. Roast for another 20 minutes until the chickpeas start to crisp and the cauliflower and carrots are tender and golden.
3
While the vegetables are roasting, prep the salsa. In a medium bowl, mix the tomatillos, cucumber, radishes, shallot or red onion, serrano chile, lime zest, lime juice and a pinch of salt together. Taste and adjust seasonings as necessary. Set aside.
4
In small bowl, mash the avocados and season with salt and a squeeze of lime. Set aside.
5
To assemble, heat the tortillas (either in the oven, in a pan or directly on the flame if you have a gas stove). Spread the tortilla with a spoonful of the mashed avocado and top with some of the spiced chickpeas and cauliflower filling, reserved salsa and shredded cabbage. Enjoy!

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the filling, 1/4 cup extra virgin olive oil, one 14-ounce can chickpeas, drained, rinsed and patted dry, 1 small head or 1/2 a large head cauliflower (about 3 cups), leaves removed & roughly chopped, and more.

Yes, The Best Vegan Tacos Ever falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best Vegan Tacos Ever

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions