Walnut Tacos with Cauliflower and Pickled Beets (Vegan)
A delicious alternative to traditional beef tacos, these Walnut Tacos with Cauliflower and Pickled Beets are packed with flavour and taste SO good! No one will even notice that it's vegan!
To a sauce pot, heat the water, sugar, salt, and cumin until the sugar and salt dissolve. Add the vinegar, jalapenos and beets. Place in a sealed mason jar, and let sit in the fridge for 3-6 hours, or overnight.
Quickle version: Cook the beets first, then spiralize the beets. Place in a jar with the brine for 30 minutes.
To a large nonstick skillet, heat the oil over medium heat. Add the garlic and saute for 30 seconds. Add in the walnuts, frozen cauliflower rice, cumin, chili, tamari, chipotle, lime and maple syrup. Saute and mix until everything is well combined and the cauliflower rice is warmed through, about 5-7 minutes. Season with salt and pepper, to taste.
To serve, add the walnut meat to the tacos along with the avocado, radish, pickled beets, sour cream and cheese. Enjoy.
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Notes
Since this walnut taco recipe is so easy to make, I love making extra of the filling to freeze for later. Once your filling has cooled, you can transfer the walnut cauliflower filling into single or family sized servings freezer bags. Freeze for up to 3 months. When you're ready to enjoy, you don't even have to thaw it! Simply add it to a skillet to crisp it back up.
Be sure to not over-pulse the walnuts in the food processor as you want there to be some texture to it and not be a puree.
If you cannot find cauliflower rice for these walnut tacos, you can make your own by putting a head of cauliflower into a food processor or finely dicing the florets by hand. You can also run the head of cauliflower through a cheese grater to rice it.