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Three tacos on a wooden plate.
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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!
Course Dinner
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 4 people
Calories 432kcal

Ingredients

Spiralized Pickled Beets

  • ½ cup water
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp ground cumin
  • ½ cup apple cider vinegar
  • ½ jalapeno sliced (omit if you don't like heat)
  • cups spiralized beets

For the Walnut Tacos

  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • cups walnuts pulsed in a food processor to a minced consistency
  • 400 grams bag frozen cauliflower rice about 2 cups
  • 1 tsp cumin
  • 2 tsp chili powder
  • 2 tbsp low sodium tamari
  • 2 chipotle in adobo peppers minced
  • 1 tbsp maple syrup
  • Juice of ½ lime
  • Salt and pepper to taste

To Serve:

  • Toasted corn tortillas
  • Avocado sliced
  • Radishes thinly sliced
  • Vegan crumbled cheese
  • Vegan sour cream

Instructions

  • 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.

Video

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.

Nutrition

Calories: 432kcal | Carbohydrates: 29g | Protein: 11g | Fat: 33g | Saturated Fat: 3g | Sodium: 2442mg | Potassium: 772mg | Fiber: 8g | Sugar: 16g | Vitamin A: 830IU | Vitamin C: 54mg | Calcium: 104mg | Iron: 4mg