These are so easy and delicious. Perfect if you’d prefer to skip the faux meats and have something with whole foods. I used collard greens for my greens because that’s what I had on hand, but any greens will do.
Cauliflower Chickpea Soft Taco
Course: Lunch, DinnerCuisine: VeganServings
4
servingsPrep time
10
minutesCooking time
10
minutesIngredients
1 can 15oz chickpeas (drained)
1/4 – 1/2 sweet onion Diced
1 tsp oil
1/2 head cauliflower chopped
1 tsp Paprika
1/2 tsp Cumin
1/2 tsp mushroom powder (optional–I used Trader Joe’s Brand)
1 tsp Vegan Chicken Stock Powder (You an use Trader Joe’s Brand on this as well, or use a Vegan Chicken Bouillon Cube)
1 tsp Chile Powder (Use your favorite. I used Arbol, but plain chile powder will do!)
3/4 cup water
Tortilla (I used Gluten Free from Aldi)
Vegan Cheese
Greens (I used Collards because it’s what I had, but use what you have on hand!)
Directions
- Heat oil in sauce pan. Sauté onion for 3 minutes until slightly soft and fragrant.
- Add chickpeas to pan. Use a potato smasher to smash chickpeas (or this can be done prior to adding to pan.)
- Add cauliflower.
- Add all spices and water. Cook for about 7 minutes on medium heat until water has cooked down. Once water is gone, turn heat up to brown a tad.
- Layer ingredients on soft taco! Enjoy!