GUYS I am so excited to share this recipe!!!!….ok but first things first, there seems to have been a food documentary that just came out that people are slightly losing it over. It promotes being vegan which is totally understandable in a day where people just simply aren’t getting the proper nutrition they need (or people do it for ethical reasons as well). However, I am a firm believer in all things good in moderation as far as diet and health go, JUST BE SMART. But if you’re trying to dabble in plant based recipes I’m up for the challenge!
The basis for many of my recipes is health, I try to come up with delicious meals that also satisfy in the inside of your body versus hurt it. I’ve taken two nutrition classes and do a lot of reading on food and health so I’ve got a good idea of how this works. Sure I’ll veer off track sometimes but in my foodie eyes a little comfort makes the heart grow fonder.
So with all of that being said I love a good challenge, and vegan recipes…challenging to master by the common meat eater. I have started to experiment with “plant based”, recipes and think I have really nailed it with these tacos, boyfriend (heavy meat eater) approved. I got the idea from one of my girlfriends who’s been experimenting with eating a little less meat and thought I could give this a fierce twist.
When it comes to the seasoning I really think this is what can make or break the experience as well as the slaw you accompany this dish with.
The measurements for the rub make a little more than you would need for this recipe so I recommend finding an empty spice container and storing the extra rub in that. This rub isn’t a one trick pony put it on everything!
I have added a little touch of a non vegan sauce made with greek yogurt but that’s because I’m just dipping my toes in the plant based pool. If you’re looking to cannon ball into it then feel free to leave the sauce off.
To my fellow meat eaters…be prepared to have your tastebuds tantalized and mind say “I don’t miss the meat”. To my fellow vegans and vegetarians I can’t wait to add another addition to your recipe bank.
Ingredients:
Rub
1 tsp. Smoked Paprika
1 tsp. Chili Powder
1 tsp. Brown Sugar
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. Cumin
1/2 tsp. Dried Oregano
1/2 tsp. Coriander
Filling
1 Medium head Cauliflower
1 15.5 oz. can Chickpeas or Garbanzo beans (drained)
2 tbs. Olive Oil
Salt and Pepper to taste
Slaw
1 cup Zucchini (Julianne)
1 cup Corn
1/2 cup Red Onion (small diced)
2 tbs. Cilantro (roughly chopped)
1/2 tsp. Garlic Powder
Salt and Pepper to taste
2 tbs. Lime Juice (or 1/2 lime squeezed
Garnish
Corn Tortillas
Pickled Jalapeños
Greek Yogurt Aioli
1/2 cup Greek Yogurt
1 tbs. Sriracha sauce
1 tsp. Rub
1/2 tsp. Lime zest
1 tsp. lime juice
Method:
- Pre heat oven to 375 degrees
- Cut cauliflower in half, break off the florets into small bite sized pieces, place on baking sheet.
- After the chickpeas have been drained from the can place two paper towels onto a large plate and pour the beans over the paper towels to dry up any excess liquid (does not have to be bone dry). Place on same baking sheet.
- Drizzle olive oil over cauliflower and chickpeas along with enough rub to coat all pieces. Sprinkle with salt and pepper and toss to coat completely.
- Roast in the oven for 20 minutes turning half way through.
- While you wait for the cauliflower and chickpeas to roast make the slaw, if you don’t have a device that helps you to get julienne zucchini (mandoline or food processor with proper blade) I would recommend just dicing the zucchini small. Place in bowl.
- Into bowl add corn, red onion, cilantro, garlic powder, lime juice, salt and pepper and stir to combine. Place in the fridge until ready to eat.
- For aioli, place greek yogurt, lime zest, juice, Sriracha, and rub into a bowl. Mix together and set in fridge until ready to serve.
- Once cauliflower and chickpeas are done roasting assemble your tacos by place two warm corn tortillas on plate topping with filling, then slaw, drizzled with aioli. YOUR WELCOME.