Recipe for Vegan Cauliflower Tacos

Name: Recipe for Vegan Cauliflower Tacos
Total time: 60 min
Ingredients: Vegan Protein Pancakes; water; oat milk; Coconut oil; cauliflower, cut into florets; olive oil; smoked paprika; chili flakes; cumin, ground; garlic powder; salt; black beans, cooked or canned & drained; avocado; coriander leaves (cilantro), fresh; red cabbage; red onion; red wine vinegar (use rice vinegar if unavailable); Coconut Chips; agave nectar; chili

make your own protein-packed tacos

60 min

By Anne-Sophie Hoffman
September 24, 2021

Why trust us?

Time for every week to have a Taco Tuesday with our recipe for vegan cauliflower tacos! Fill them up with a spicy red cabbage salad and fresh avocado, and you’ll have a crunchy, creamy taste experience. We’ll show you how to make everything, from the filling to the tortillas themselves, so your meal will be healthy, protein-packed, and vegan to boot!

Ingredients

3 Persons

For the tacos:

120 g

Vegan Protein Pancakes
120 ml

water
180 ml

oat milk
1 tsp

Coconut oil

For the filling:

1 head

cauliflower, cut into florets
2 tbsp

olive oil
1 tsp

smoked paprika
1 tsp

chili flakes
0.5 tsp

cumin, ground
0.5 tsp

garlic powder
0.5 tsp

salt
100 g

black beans, cooked or canned & drained
1

avocado
15 g

coriander leaves (cilantro), fresh

For the red cabbage slaw:

0.25

red cabbage
0.5

red onion

lime juice

1 tbsp

red wine vinegar (use rice vinegar if unavailable)
10 g

Coconut Chips
1 tsp

agave nectar
0.5

chili
1 pinch

salt

Preparation

1

Preheat the oven to 200° C.
2

Put the cauliflower florets into a large bowl.
3

Use a small bowl to mix the marinade, using the olive oil, water, and spices.
4

Meanwhile make the red cabbage slaw: Cut the cabbage into fine strips and slice the red onions and chili into fine rings.
5

Put the onion, cabbage, and chili into a large bowl. Add the lime juice, rice vinegar, coconut chips, agave nectar, and salt. Mix well and set aside.
6

Now make the protein tortillas. Mix the Protein Pancakes mix, water, and oat milk in a bowl. Whisk to a smooth batter.
7

Heat up the Coconut Oil in a non-stick pan. Put a quarter of the batter into the pan. Cook for 3-4 minutes, then flip over and cook for 2-3 more minutes.
8

Repeat for the rest of the tortilla batter.
9

Cut the avocado into bite-sized pieces.
10

Dice the coriander.
11

Fill your tortillas with the cauliflower florets, cabbage slaw, black beans, avocado, and coriander to make your tacos.
12

Serve the tacos with the dip or salsa of your choice.
1

Enjoy!