When we talk about what vegan meal we would make our friends to convince them to try out a vegan diet, this one always comes to mind. First of all, who doesn’t love tacos?! AND tacos that are good for you, packed with delicious veggies, and have that meaty, fried texture? How could you say no?
Safe to say, this is one of our favourite meals. You guys already know my love for Mexican food, so tacos are always a go-to. The recipe might seem daunting, but they only take about an hour to prepare, and with a little bit of multi-tasking, these will be ready for eating in no time!
Cauliflower has been a hot topic among vegans and vegetarians. The texture is amazing for replacing chicken wings, fried chicken, and fish tacos. With that little bit of breading creating a crispy coating, the texture is just fantastic. It’s also great for you. It’s loaded with vitamin C, is a great source of vitamin K, and many other vitamins and minerals your body needs. It’s also an anti-inflammatory veggie, extra important for us athletes! The cauliflower, along with another cruciferous vegetable, the purple cabbage, ensure your meal is chalk full of nutrients! Cruciferous veggies are known to have cancer killing components because of the insanely high anti oxidant content. These are two veggies that are in season right now in Belgium, so I see a lot of tacos in the near future.
I also love adding a scoop of Hemp Hearts (my favourites are Manitoba Harvest!) to the bread crumb mixture! It just adds that extra boost of good omegas and protein that we all love!
So, what’s your ‘cook to impress’ vegan meal? Try this one out, I promise it won’t disappoint, and your friends will definitely agree.
Prep and cook time: 1 hour
3-4 heaping cups sliced/shredded purple cabbage (300-350g)
1 large onion, sliced
2 tbsp lemon juice
2-3 tbsp apple cider vinegar
¼ cup finely chopped cilantro
¼ tsp cayenne pepper
½ tsp salt
1 small head of cauliflower, torn into bite sized pieces
2 cups spelt flour
1 ¼ cup plant milk (I use rice or almond)
1 tsp paprika
1 tsp garlic powder
½ tsp cumin powder
½ tsp cayenne pepper
1 cup bread crumbs
¼ cup hemp hearts
½ tbsp dried parsley
Crispy Baked Black Beans
1 400g can black beans, rinsed and drain
1 tbsp olive oil
1 large garlic clove, minced
Avocado Mango Salsa
1 avocado, cubed
1 mango, cubed
Juice of 1 lime
8-10 medium corn tortilla wraps
1. Prepare the slaw. If you know you are making this ahead of time, you can prepare it in the morning and let it sit in the fridge for the day! It allows the cabbage to soften up a little bit and taste a bit more pickled! If not, now is totally fine too! Combine all ingredients in a large bowl and mix well! Store in the fridge while you prepare everything else.
2. Next up, the Cauliflower! Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
3. In one bowl, combine the flour, plant milk, paprika, garlic powder, cumin, cayenne, and salt. Mix till combined. The mixture should resemble the thickness of pancake batter…if needed, add a little milk or flour till desired consistency is met. You want it to stick to the cauliflower when dipped.
4. In a second bowl, combine the breadcrumbs, hemp hearts, and dried parsley. Mix well.
5. Piece by piece, using one hand for the ‘wet’ bowl and one hand for the ‘dry’ bowl (trust me, or else you get a big sticky mess on both hands!!), dip the cauliflower in the milk/flour mixture, allowing excess to drip off, then coat with breadcrumb mixture, and place on baking sheet.
6. Bake in oven for 25-30 minutes. The coating will start to turn brown on the tips!
7. Once the cauliflower is in the oven, start with the crispy baked beans. Line a second baking sheet with parchment paper.
8. Lay out the black beans, drizzle with olive oil, and garlic. Mix to coat black beans. For the crispiest beans, make sure they are spread out evening on the baking sheet.
9. Place in oven with cauliflower, and bake for remaining time (approx 20-25 minutes).
10. While everything is baking, time to get the toppings ready! First, prepare a batch of my Spicy Black Bean Dip. Then, combine the diced avocado, mango, and lime juice in a bowl to make the sweet salsa!
11. Once everything is done in the oven, time to prepare your tacos! See photos for professional layering technique, and enjoy!!