Vegan Tacos with Cauliflower Walnut Meat & Coleslaw (Oil-Free)

These vegan tacos with cauliflower walnut meat are incredibly easy to make and absolutely delicious. Smoky, spiced Tex-Mex crumbles made from cauliflower and walnuts, a creamy coleslaw, and all your favorite fresh toppings — piled high on a soft corn tortilla. This is Taco Night done right!

whole food vegan tacos with cauliflower walnut meat and creamy coleslaw

I first discovered tacos during my time in the US — and fell completely in love with them.

For a long time, corn tortillas were nearly impossible to find here in Germany, which meant going without my beloved tacos. But these days, you can find them in well-stocked grocery stores — and ever since, homemade vegan tacos have become a regular feature on our dinner table. (The photo below from our kitchen says it all.)

A vintage-style poster with a funny quote about tacos

When it comes to taco fillings, the sky's truly the limit. The inspiration for this version struck the first time I made my vegan cauliflower taco meat — and I just knew immediately: this belongs in a taco. A quick coleslaw and a handful of fresh toppings later, this easy vegan taco recipe was born.

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Why You'll Love This Recipe
Ingredients Overview
Step-by-Step Instructions
Top Tips!
Variations
Serving Suggestions
FAQ
More Mexican-Inspired Recipes
Recipe
Comments

Why You'll Love This Recipe

Easy to make: The vegan taco crumbles are ready in just 45 minutes — the oven does most of the work. That leaves you plenty of time to relax and prep your toppings.
Wholesome & plant-based: No oil, no processed vegan meat substitutes here — just vegetables and whole-food ingredients.
Flexible & customizable: Build your vegan tacos exactly the way you like them — with avocado or guacamole, store-bought salsa, or a dollop of vegan sour cream. Anything goes!

Homemade vegan tacos with avocado, cauliflower walnut meat, and fresh toppings

Ingredients Overview

You don't need much to make these incredible vegan tacos. Here's a quick rundown of the key ingredients:

Cauliflower walnut meat: The star of the show! This vegan cauliflower taco meat brings the perfect savory, meaty texture.
Corn tortillas: Lentil tortillas or flour tortillas work great as an alternative.
Vegan mayo: The base for the coleslaw. My homemade vegan mayo made from silken tofu and cashews is oil-free and extra creamy — but a good store-bought vegan mayo works just as well.
Shredded green cabbage: For the coleslaw. You can shred it fresh yourself or use a pre-made coleslaw mix from the refrigerated section.
Toppings of your choice: Avocado or guacamole, fresh or pickled red onions, salsa or tomatoes, fresh cilantro leaves — let your creativity run wild!

(Exact quantities are in the recipe card below.)

Step-by-Step Instructions

Cauliflower walnut meat roasted in a baking dish

Step 1: Prepare the cauliflower walnut meat according to the recipe instructions.

Step 2: Make the coleslaw: Mix the shredded cabbage with vegan mayo, apple cider vinegar, salt, pepper, and optionally garlic powder. Refrigerate until ready to serve.

While the veggie taco filling is roasting in the oven, you can prep your taco toppings and warm the corn tortillas. Simply heat them in a dry skillet for a minute or two on each side until soft and pliable.

Top Tips!

You can make both the coleslaw and the vegan taco meat a day ahead. That way, most of the work for your Taco Night is already done before your guests arrive.
Feeding more than two or three people? Simply double the recipe.
Corn tortillas stay warm and pliable the longest when you wrap them in a slightly damp kitchen towel right after heating. This keeps them from drying out and makes them much easier to fold.

oil-free Vegan tacos with cauliflower meat and coleslaw on a plate

Variations

Different tortillas: If you can't find corn tortillas, wheat or lentil tortillas work beautifully too. Butter lettuce leaves make a fantastic low-carb alternative that's crisp and refreshing.
Heat it up: A few dashes of hot sauce or Tabasco, or a fresh chili salsa stirred into the filling, takes these tacos to a whole new level of delicious.
Add beans: For a more protein-packed version, stir in some black beans with the cauliflower walnut meat before serving.

Serving Suggestions

These healthy vegan tacos are best served family-style — don't assemble them ahead of time. Instead, set out all the toppings in small bowls so everyone can build their own perfect taco. Here are a few ideas to get you started:

Fresh or pickled red onions, or sliced green onions
Drained canned corn or fresh corn kernels
Homemade guacamole, avocado crema, or simply a few slices of ripe avocado
Homemade or store-bought salsa, or pico de gallo
Vegan cheese sauce or sour cream
A simple green salad on the side

Vegetarian tacos with veggie walnut meat and fresh toppings, close-up

FAQ

How long do leftovers keep in the fridge?

The cauliflower meat keeps well in the fridge for 3–4 days. Use the coleslaw within 2 days for best results. Tortillas from the package keep for about 3–4 days in the fridge when stored airtight — check the packaging for guidance.

Can I substitute the green cabbage?

Absolutely! You can use a pre-made coleslaw mix from the store instead of shredding cabbage yourself. Red cabbage works great too. If you want a completely cabbage-free option, use shredded carrots instead.

More Mexican-Inspired Recipes

Love Tex-Mex flavors? You might also enjoy these recipes:

I hope you'll give these vegan tacos a try! If you love this recipe, please leave a comment, rate it, and don't forget to tag me on Instagram @veggiejam (#veggiejam) — I'd love to see your creations!

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