Baked Cauliflower Tacos

I take a spin on buffalo cauliflower nuggets by baking with an enchilada-inspired sauce and topping with an avocado cashew cream.


Ingredients:

1 cauliflower, chopped into bite-size florets

Enchilada Sauce:

1 c. tomato sauce

3 tbsp. water

1 tbsp. chili powder

2 tsp. garlic powder

1 tsp. cumin

1 tsp. salt

pinch of cayenne, optional

1/3 c. vegan flour

Avocado Cream: (double recipe to save some for spreading on toast/sandwiches!)

1 avocado

1/4 c. nut milk of your choice

1/4 c. raw cashews

2 tbsp. lemon juice

1.5 tbsp. water

1/2 tbsp. olive oil

1/4 c. cilantro

1 clove garlic

pinch of pepper

1/2 a jalapeño, optional

Directions:

Preheat oven to 450.

Mix tomato sauce, water, and spices in a medium bowl, then slowly add the flour until blended. Coat the cauliflower florets with sauce (if it's not quite enough for your amount of cauliflower, add a bit more tomato sauce). Lay them evenly in a lightly greased pan, and bake for 16-20 minutes. Let them cool while you make the avocado sauce.

Who needs sour cream when avocado exists?! For avocado cashew cream, blend everything until smooth and creamy!

Taco yield: 6-8
Spice-o-Meter: Mild

Seitan Guisada

Seitan is a protein packed wheat gluten that can be used as a vegan meat alternative for sooo many things. Here, I edit my mom's recipe for Carne Guisada into a rich vegan taco filling. You can make your own, but if a grocery store has a tofu section, they probably (hopefully) have seitan.

Ingredients:

8 oz. seitan cubes or strips

1 tbsp. oil of your choice

1 yellow onion, chopped

2 cloves garlic, minced

2 c. tomato sauce

3 tbsp. vegan flour

1/2 c. veggie broth or water

1 tbsp. chili powder

2 tbsp. cumin (we go heavy on the cumino in my family)

salt and pepper to taste

cilantro or green onion for garnish


Directions:

Heat oil and add seitan to brown, about 10 minutes on medium heat. Add 3/4 of your onion and sauté 5 minutes (save some for garnish). Add garlic and continue cooking for about 1 more minute. Add flour and tomato sauce. Sauce can be either store bought or you can easily blend a few tomatoes to make 2 cups.

Add broth/water and chili powder, cumin, salt, and pepper. It will seem very liquidy here, but will soon thicken into a gravy. Bring to a boil, then turn down to simmer, covered, for 1 hour (peak and stir every once in a while to make sure nothing's sticking).

Let it sit uncovered for about 5 minutes to cool down and thicken a bit more. Serve in warm tortillas and top with the extra onion, plus green onion and cilantro if you've got it. Add Cholula if you're feelin' spicy.

Taco yield: 7
Spice-o-Meter: Mild to Medium

Papas con "Huevos"

Papas con "Huevos" or potatoes with tofu scramble makes for a great breakfast taco! Adding curry powder and turmeric gives it the yellow look of eggs plus a yummy new flavor to a tex-mex favorite. This is great if you want a simple, yet filling meal.

Ingredients:

1 package firm tofu

3-5 medium potatoes, cubed

1 tbsp. olive oil

1tbsp. curry powder

1 tsp. turmeric

1 tsp. cumin

2 tsp. salt

1 tsp. pepper


Directions:

Pan fry papas in hot oil until soft. Pat tofu dry with a few paper towels, squish it into large crumbles, and add to potatoes. Add spices and be careful to fold them in as the more aggressive you are, the smaller tofu crumbles you will have. Cook until tofu begins to brown.

Top tacos with some raw spinach and your favorite ranchero salsa.

Taco yield: 8
Spice-o-Meter: Medium

Calabaza con Mole Verde

Calabaza con Mole Verde, or Zucchini with Green Sauce, is a creamy green vegan delight. A simple and filling meal that also provides plenty of flavor.

If you ever go to Guajillo's in San Antonio, TX, get their Calabaza con Mole Verde because it rules. This is my take on their delicious dish.

Ingredients:

2 tbsp. olive oil or water

2 zucchinis

1 c. plain cashews

1 8oz. jar tomatillo salsa

1 jalapeño

3 garlic cloves

1.5 c. cilantro, chopped

1 tsp. cumin

salt and pepper to taste

corn or flour tortillas

Sriracha (optional)


Directions:

Begin by pouring olive oil (or water if you want to be healthier) in a medium saucepan. Put burner on medium, and cut zucchini as you wait for it to heat. I like to cut slices on the diagonal to get longer pieces. When oil/water is hot, place zucchini slices flat in the pan, and layer them if you have to. Let those begin to get soft, and grab a blender or food processor.

Blend up the your favorite tomatillo salsa with cashews, jalapeño, garlic, and 1 cup of cilantro. Here the creaminess or chunkiness depends on your preference. If you don't want to bite on the cashews, blend until smooth. If you'd like some chunks in there, don't blend too much. I personally like it creamier, with juuust a little bit of cashew crunch. Add the cumin along with salt and pepper to taste. Once your mole verde is at your preferred consistency, pour it over the zucchini in the pan, and carefully fold the sauce into the squash.

The thing with zucchini is that there is a fine cooking line between a firm texture to totally translucent and squishy. Allow the sauce to cook with the zucchini until you just start to see a couple pieces becoming translucent. Stir on occasion. While this is finishing up, it's a good time to heat up your tortillas.

Take your calabaza off the heat and finish by sprinkling the remaining cilantro over the dish. Serve in corn or flour tortillas and top with sriracha if you like it extra spicy. Enjoy!

*Warning - This is a pretty spicy dish! If you can't take the heat, use mild tomatillo salsa and leave out the jalapeño and Sriracha.

Taco yield: 8
Spice-o-Meter: Hot 

I actually prefer corn tortillas with this dish but was fresh out! Flour will do just fine.