Vegan Tacos with Cauliflower Walnut Meat & Coleslaw
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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-9 Tacos
Ingredients
- 1 recipe vegan cauliflower walnut meat
- 6–9 corn tortillas
For the coleslaw
- 5–6 tbsp (approx. ½ cup / 100g) vegan mayo
- 7 oz (200g) green cabbage, shredded (about 2 packed cups)*
- 2–2½ tsp apple cider vinegar
- ¼ tsp salt
- ¼ tsp garlic powder (optional)
- Black pepper, to taste
Optional toppings
- Avocado or guacamole
- Salsa or pico de gallo
- Fresh or pickled red onions
- Fresh cilantro leaves
Instructions
- Prepare the cauliflower walnut meat according to the recipe.
- Make the coleslaw: mix the shredded cabbage with vegan mayo and apple cider vinegar; season with salt, pepper, and garlic powder. Refrigerate until serving.
- Prep your toppings and set aside.
- Heat the corn tortillas in a dry skillet for 1–2 minutes per side until warm and pliable. (Tip: wrap in a slightly damp kitchen towel after warming to keep them soft.)
- Serve and enjoy!
Notes
*To save time, you can use a ready-made coleslaw mix from the refrigerated section.