I am a firm believer in tacos. I think they are the perfect formula for a delicious meal. 

You just need a shell + a “meat” + a veggie bed + a sauce. The possibilities are endless.

  • BBQ Jackfruit + Tangy Slaw + Chipotle Mayo = TACO
  • Buffalo “Chicken” Strips + Shredded Iceberg Lettuce + Vegan Ranch = TACO
  • Tandoori Cauliflower + Mango Salsa + Cilantro Mint Chutney = TACO

This is a recipe I made a while ago, so I don’t actually have photos of the process (DERP), but maybe someday I’ll update it. Don’t hold your breath 😉

Tandoori Cauliflower:

  • 1 head cauliflower, butchered into bite size pieces
  • teaspoon ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp ground ginger
  • teaspoon salt
  • 1 tsp  garam masala
  • 1 tsp paprika
  • 1 tsp curry powder
  • 2 tbsp cooking oil of choice

Toss the cauliflower pieces in oil and spices. Roast in the oven for 30 mins, flipping halfway, at 425F, until tender and crispy.

Mango Salsa:

  • 2 mangos
  • 1/2 medium red onion, finely diced
  • 1/2 cup jarred roasted red peppers, diced
  • juice from 1 lime
  • 1/4 cup chopped fresh cilantro
  • salt to taste

Combine all ingredients and let sit for at least 30 mins before eating, 4 hours would be ideal.

Cilantro Mint Chutney:

  • 2 handfuls fresh cilantro
  • 1/4 cup mint leaves
  • 1 jalapeno pepper, seeds removed
  • juice from 1 lime
  • 1-2 cloves of garlic
  • 1 tbsp vegan mayo (traditionally yogurt would be used here, but I find the mayo brings it all together very well)
  • 1/2 tsp agave or maple syrup
  • salt to taste

Combine all ingredients and blend until smooth.

**The measurements for this one are not strict, you can honestly just freestyle it, mine is different every time and it always tastes amazing.  

Build all ingredients into a taco and enjoy the delicious fusion of Indian and Mexican cuisine. And try your own taco combos! Its so easy. It works for literally anything.

Hit me up on instagram @vegcouver to see what I and other vegans around Vancouver are eating/making on a regular basis!


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