These Vegan Tacos Are More Than a Trend

It’s Friday night on a busy street corner in Los Angeles’s Koreatown, and Denise Vallejo showers a handful of cilantro over a flour tortilla piled high with grilled seitan and her signature melty cassava-flour-and-cashew cheese. Her “Chicali” taco, a vegan version of the carne asada tacos sold across Mexicali, a city in northern Mexico where Vallejo’s family is from, costs $7, on the higher side for the neighborhood.  

Read Full Article Here>>

Vegan Cauliflower Tacos with Lime Crema

By Holistic Foodie

These smoky and spicy cauliflower tacos are perfect for Taco Tuesday, or any day of the week!


For the Cauliflower

  • 1 Head Cauliflower chopped into florets
  • 4 cloves Garlic divided, minced
  • 3/4 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Aleppo Pepper or sub red pepper flakes
  • 3/4 tsp Ancho Chile Powder divided
  • 1/4 tsp Kosher Salt
  • 1 1/2 tbsp Avocado Oil

For the Crunchy Almonds

  • 1 tbsp Extra Virgin Olive Oil
  • 1/3 cup Almonds raw, roughly chopped
  • 1/2 tsp Cumin Seeds
  • Kosher Salt to taste

For the Lime Crema

  • 1/3 cup Mayonnaise
  • 2 tsp Lime Juice plus zest from half the lime
  • 1/4 cup Cilantro chopped
  • 1/4 tsp Kosher Salt

For the Filling

6 Corn Tacos

  • 1/4 head Savoy Cabbage sliced thin
  • 1 Jalapeño sliced
  • 1 Avocado cubed
  • Cilantro for garnish
  • 1/4 Red Onion sliced thin


Make the Cauliflower

Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.

In a large bowl, add the cauliflower florets along with half the minced garlic cloves, smoked paprika, cumin, Aleppo pepper, 1/2 tsp Ancho Chile powder, salt and avocado oil and toss well. Add to the baking sheet, making sure there is enough space to allow the cauliflower to crisp. Bake for 16 minutes, remove, flip the cauliflower, and bake for an additional 16 to 17 minutes.

Make the Crunchy Almonds

In a skillet over medium-low heat, add the extra virgin olive oil, and the remaining minced garlic cloves. Cook for 1 minute, until just starting to get fragrant, then add the almonds and toast for 3 to 4 minutes, until toasted and fragrant. Add the cumin seeds, remaining 1/4 tsp ancho chile powder and mix to combine. Turn off the heat and remove, draining any excess oil on a plate lined with paper towel. Season with a pinch of salt to taste.

For the Lime Crema

In a blender or food processor, add the mayonnaise, lime juice and zest, cilantro, and salt. Pulse until the crema is smooth and the cilantro is incorporated.

For Assembly

Place cabbage into the taco, followed by the cauliflower, spiced almonds, and then the additional toppings. Drizzle the crema on top. Serve and enjoy!

 See the full recipe here >>

Jicama Tacos with Jackfruit: Grain Free & Vegan

By Holistic Foodie

Jackfruit is a species of tree native to Southwest India. As such it’s commonly used in South and Southeast Asian cuisines, both the ripe and unripe fruit is used as are the seeds. For this recipe, we are using unripe jackfruit as this is the one that would typically be used in a meat type dish.


For the Jackfruit

  • 2 cans Jackfruit
  • 1 Avocado Oil or coconut oil
  • 1/2 Yellow Onion diced
  • 2 Garlic Cloves minced
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/8 tsp Cinnamon
  • 3 tbsp Tamari
  • 1/3 cup BBQ sauce

For the Tacos

  • 1 Jicama sliced thin
  • 1 Avocado sliced or cubed
  • 1 Radish watermelon, or use regular radish
  • 1/4 cup Cilantro chopped
  • 2 tbsp Lime Juice


  1. Drain both cans of jackfruit. Cut the firm pointy ends off each triangular piece. Shred with your hands the pieces of jackfruit, you can shred them more with a fork once you start cooking as well.
  2. Heat avocado or coconut oil on a pan, add the onion and cook over medium, until softened. Add the garlic in the last 20 seconds or so, stir together and add all the spices (paprika, cumin, cinnamon).
  3. Now add in the jackfruit and stir, add in the tamari, and BBQ sauce. Mix everything well and just squash the pieces of jackfruit and use two forks to pull apart the pieces. Simmer for 15-20 minutes.
  4. While this is simmering, slice your jicama as thinly as possible using a sharp knife or mandolin. Serve the jicama with jackfruit on top, avocado, radish, cilantro, and lime juice.

See the full recipe here>>

Skip to content