These vegan cauliflower chickpea tacos have a wonderful crunch and are spiced. These meatless tacos are tasty, hearty, and simple to cook for lunch or supper. You can find our taco recipe here.
Despite not being vegan, I am constantly looking for new methods to minimize my meat and dairy intake, and dishes like today’s recipe are the ideal way to do so. My favorites are dishes that attempt to imitate the texture and flavor of the meat component while retaining the essence and heart of the meal. That is precisely what this taco recipe accomplishes.
This recipe was inspired by Jagrutis’ outstanding Jagrutis Cooking Odyssey blog, thus all credit goes to her. I’ve tried my hardest to give the recipe justice here!
This vegan taco substitutes cauliflower and chickpeas for the meat filling, which is covered in a gorgeous baked tandoori mix. All encased in a soft tortilla and topped with wonderful guacamole. It’s by far one of our favorite vegan taco recipes.
There’s a lot going on in these tacos, but it all comes together beautifully. The crunch of the coated cauliflower, the spiciness of the mix, and the creamy guacamole combine to produce a truly well-balanced taste combination.
It all adds up to a lovely summertime experience that works well as a lunch or night dish. Even better, it is reasonably priced for people on a tight budget.
This meal takes roughly 40 minutes from start to finish and couldn’t be simpler.
How to Cut Cauliflower Into Florets for Taco Filling
Cauliflower florets are the finest method to chop cauliflower for taco filling since they are small enough to fit into a tortilla without much effort. To cut the cauliflower, begin by cutting it in half, then into quarters. Remove the core (the hard portion in the centre) from each quarter. After that, you should be able to easily break down the cauliflower into florets with your hands.
What Is Tandoori Masala?
Tandoori masala is a typical Indian spice combination. It is most often used while cooking or roasting meals in a tandoor, a classic cylindrical clay oven. Because of its deep, fiery taste, people have recently begun using this spice combination for grilling and barbecuing. There are several regional varieties of tandoori masala, but the majority of mixes include garlic, ginger, onion, and cayenne pepper.
Tandoori Masala vs. Garam Masala
Garam masala is another classic Indian spice combination, and tandoori masala may use a sprinkle of it as a basis. However, their applications differ: garam masala is often used to season food at the conclusion of the cooking process, while tandoori masala is used to marinade food before cooking. Tandoori masala is spicier than garam masala, which is practically sweet due to the high cinnamon content.
The ideal companion to handmade tacos is homemade guacamole, which is more tasty than store-bought. If you’re cooking guacamole for the first time or trying to improve your recipe, here are a few pointers:
- The avocados you use will make or break your guacamole. If your avocados aren’t perfectly ripe and tasty, your dip will taste dull. To ensure that you’re using the appropriate avocado, squeeze it to see whether it’s soft.
- It is also important to consider the quality of your other components. Fresh, minced onions, garlic, lime juice, and herbs are recommended. A pinch of cayenne pepper and plenty of good salt will bring out the flavors.
- Finally, consider the texture of your guacamole. Chunkier guacamole is more popular and brings out the tastes of your components. Instead of combining all of the ingredients in a food processor, mash them with a fork to allow some of the avocado’s firmness show through.
Vegan Tandoori Cauliflower Chickpea Tacos
For the Tandoori Cauliflower and Chickpea mix
- 3cupscauliflower florets
- 1tbsptandoori masala/curry powder
- 1tbspkashmiri red chilli powder
- 1tbspground cumin
- 1tbspdry mango powder
- 1tbsplemon juice
- 1tspginger-garlic paste
- saltto taste
Creamy and Spicy Guacamole
- 1avocadopeeled and with stone removed
- 1hot green chilli
- 2garlic cloves
- 2tbsplime juice
- saltto taste
- tortilla wrapswarmed
- green salad of your choice
- 2limescut into wedges
- Start by preheating your oven to 425F/220C
- Combine the oil, tandoori masala, red chili powder, cumin, mango powder, lemon juice, ginger-garlic paste, and salt in a mixing bowl. Combine thoroughly.
- Mix in the cauliflower and chickpeas. Combine well, coating them evenly with the mixture.
- Place the mixture on a baking sheet that has been lined with parchment paper. Spread the mixture evenly around the tray, avoiding bunching or heaping up.
- Bake for 30 minutes with the tray in the oven. Check on it on a frequent basis to ensure the mixture does not burn.
- Make the guacamole while the mixture bakes. In a blender, combine the peeled and destoned avocado, coriander, green chili, garlic, lime juice, and salt. Blend until completely smooth. If it’s too thick, add a little water to thin it out.
- Remove the cauliflower and chickpea mixture from the oven after it has finished baking. Allow for a 5-minute cooling period.
- Fill each tortilla with pink slaw, salad, tandoori cauliflower, and chickpeas, then sprinkle with guacamole. Garnish with lime wedges and coriander leaves. Serve immediately and enjoy.