There’s seriously nothing tastier than things in real corn tortillas. I found mine at the St Lawrence Market in Toronto at a shop called Manotas (which also sells vegan tamales and vegan empanadas, which are waiting in my freezer for me to devour them). I’ve also purchased a stack of corn tortillas from La Tortilleria in Kensington Market. I find the this option to be more reasonably priced, and they also deliver if you’re keen on stocking up your freezer (the delivery fee seems steep however if you’re only getting a few items).
Now that that’s out of the way, let’s eat!
Yield: About 12 tacos
Prep time: 30 minutes
cook time: 25 minutes
Crispy Cauliflower (recipe adapted from Vegan.com)
- 2 medium heads of cauliflower
- 1 cup white rice flour (or substitute regular flour)
- ¼ teaspoon garlic power
- ¼ teaspoon salt
- ¼ teaspoon paprika
- 1 cup water
Directions: Mix water, flour, garlic powder, paprika, salt and pepper in a bowl. Cut cauliflower into small florets. Dip pieces of cauliflower into flour mixture and saturate completely. Place on a parchment covered backing sheet (you’ll thank me later for this step). Bake for 20 minutes at 450 degrees (F), turn over and bake for 5 more minutes until brown and crispy. Allow to cool.
Super simple sauce: mix together 1/4 cup vegenaise plus 2 tbsp salsa verde.
Black bean dip (recipe adapted from Company’s Coming Meatless Cooking)
- 1 can black beans
- 2 tsp cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4-1/2 tsp hot sauce
Directions: mash beans on a plate or cutting board with the back of a fork. Mix in remaining ingredients. (Tip: use this later in the week for an awesome warm dip. Microwave or heat in the oven and melt some shredded vegan cheese on top. Use pita wedges, tortilla chips, or carrots to scoop it up!).
To arrange tacos: place about a table spoon of black bean dip on the base of the tortilla. Top with cauliflower, then sauce, and then some arugula. Add some extra salsa verde if you’re a spicy kind of person. Enjoy!
Feeling Lawless? Taco Tuesday is one of our favourite nights because everybody wins. Pull out some small prep bowls and fill them with pretty much anything: cooked vegan “beef”, chickpeas, veggies (mixed peppers, mushrooms and onions are great), avocado, seeds (i.e. sunflower), and any variety of salsas. Everyone can go nuts filling their tacos with whatever they fancy that night. The above recipe can be for crispy anything – try broccoli instead if that floats your boat!