Do you LOVE tacos as much as I do? If you ask me where I want to go out eat, 9 times out of 10 you’ll get Chipotle, our local Mexican restaurant, or another variation of spicy food. When I first started eating vegan, not having a solid crunchy taco was a struggle. So, I created a little variation for you! Even my hubby loved these, and the homemade slaw takes the edge off the spice.

buying the ingredients

You probably wouldn’t think to use mushrooms as a replacement, but they absorb the spice well. I’ll spare the exact details, but mushrooms have some solid nutritional benefit as well. Here’s an interesting article about it. 

I found this slaw at our local Kroger, but you could create something similar with a food processor.  It was just cauliflower, broccoli, green onions, and carrots. The perfect way to add some veggies to the tacos! If you can’t find it, I’d venture to guess you could take about 1/3 a crown of broccoli, 1/3 a crown of cauliflower, a couple carrots, and several green onions and process them. Let me know if you try it! I’d love to add it to this recipe.

health benefits

Are there any health benefits to this recipe? Include citations on any research he’d information. 

article you might be interested in

cooking tips & tricks

Make sure you keep a good eye on the mushrooms while you’re cooking. They’re excellent on the tacos, and they certainly replace the texture you’re probably looking for. They can dry out pretty easily though.

Other than that, I don’t have much else to say about this recipe, because it was so easy! I hope to get a post up soon about the homemade guacamole and salsa I did with this. Let me know if you have any suggestions for homemade salsa recipes!

Delicious, Vegan Tacos

flexitarian, vegan, vegetarian 

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Taco Filling & Shells:

  • Cremini mushrooms
  • Yellow onion
  • Olive oil
  • Water

Taco Seasoning:

  • 1 Tablespoon Chili Powder
  • 1/2 Tablespoon Cumin
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Pepper
Tip #1

You could easily skip the added sugar in this recipe as well, but for those devout my-cornbread-must-have-sugar people, I left it in there.

Toppings:

  • Cauliflower, broccoli hash
  • Frozen corn
  • Cilantro (finely chopped)
  • Salsa
  • Guacamole
  • Lettuce
  • Daiya Cheese

Temperature

450 F

Prep Time

10 min.

Cook Time

15 min.

Yield

4-5 servings

Directions
  1. Heat oven to 450 degrees F.
    2. Place entire container of cremini mushrooms and yellow onion in food processor and blend until finely chopped.
    3. Heat stove top to medium-high heat and add olive oil to skillet.
    4. Add onions, mushrooms, and garlic to the skillet, and sautee until the mushrooms become a darker brown.
    5. Add water and taco seasoning mixture. Bring to a boil, and quickly reduce heat. Let the mixture simmer until most of the water cooks off.
    6. Meanwhile, place the soft tortilla shells into the oven for 4-5 minutes.
    7. While the tortilla shells are cooking, mix together 1 cup of the broccoli hash, 1/4 cup chopped cilantro, 1/3 cup frozen corn, and a little bit of olive oil.
    8. Take the “taco meat” mixture off heat, and remove tortilla shells.
    9. Top with the homemade slaw, salsa, guacamole, lettuce, Daiya cheese, or whatever else you like!
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